Undhiyu Pot Pie

Time for almost last undhiyu of the season. Although with frozen veggies available in the US, we can make undhiyu year round, but the fun of enjoying it is in winter.

Undhiyu is a traditional Gujarati dish that is mostly prepared using winter veggies. Makar Sankranti or January 14th is marked as national Undhiyu day as people in Gujarat picnic outside and enjoy fresh veggies of the harvest season. Fresh, tender Ponk is another famous food of the harvest festival. Being a Gujarati, I love inviting friends over for Undhiyu party. It is a fun get together to dress up Gujju style and enjoy Gujju delicacies. Check out my traditional Undhiyu and quick Undhiyu recipes.

Since the time I bought these cute individual serve copper baking pots, I have been thinking of various recipes to make in it. Few months back I made Biryani pot pie in these same copped baking pots and it turned out delicious. Layered Biryani was covered with a dough and then baked to become delicious Dum biryani with a crust. My husband just loved the idea!

Undhiyu pot pie is one pot baked undhiyu meal. Instead of cooking and stirring Undhiyu veggies, all raw ingredients of undhiyu and mixed together and baked in these beautiful copper pots. This can be served as is in individual containers or ramekin and enjoyed with crisp bhakri that is used to cover the pot. It was indeed a delicious experiment, and my husband and I enjoyed it!!

Ingredients (serves 4 to 6)

Raw baby potatoes  (12 to 15)

1 cup cubed purple yam (fresh or frozen)

1 cup tuvar lilva

1 cup surti papdi

1 cup tuvar

1+1/2 shredded coconut

1/4 cup chopped cilantro

2 tbsp. dried of fresh methi leaves

1+1/2 tsp salt

1/2 tsp. turmeric powder

1 tbsp. chilli powder

1 tbsp. coriander powder

1 tbsp ginger and green chili paste

3-4 cloves garlic minced

1/2 cup oil

For the dough:

2 cups whole wheat flour

1 tsp. salt

1 cup water

Ghee

• Peel baby potatoes and prick them with a fork or sharp knife. Keep them aside with all veggies.
• In a large bowl mix shredded coconut, chopped cilantro, dried or fresh methi leaves, salt, turmeric, green chili and ginger paste, coriander powder, minced garlic. Mix it well.
• heat 1/2 cup oil till slightly hot and pour over masala. Mix well.
• Add potatoes, yam and other veggies to the masala and mix well till all masala and veggies and mixed and coated well.
• Remove in a individual baking containers or in a large container.
• Make a dough with wheat flour, salt, and water. Divide into 4 parts, flatten it and cover the undhiyu container with the dough. Apply some ghee on it.
• Bake undhiyu in a 400F preheated oven for 30 minutes. As soon as it is cooked, the aroma will spread everywhere and that is the sign of undhiyu being cooked. 
• Let the bhakri bake well and brown on top and crisp.
• Enjoy!

Here is step-by-step pictorial recipe:

Peel baby potatoes and prick them with a fork or sharp knife. Keep them aside with all veggies.

In a large bowl mix shredded coconut, chopped cilantro, dried or fresh methi leaves, salt, turmeric, green chili and ginger paste, coriander powder, minced garlic. Mix it well.

heat 1/2 cup oil till slightly hot and pour over masala. Mix well.

Add potatoes, yam and other veggies to the masala and mix well till all masala and veggies and mixed and coated well.

Remove in a individual baking containers or in a large container.

Make a dough with wheat flour, salt, and water. Divide into 4 parts, flatten it and cover the undhiyu container with the dough. Apply some ghee on it.

Bake undhiyu in a 400F preheated oven for 30 minutes. As soon as it is cooked, the aroma will spread everywhere and that is the sign of undhiyu being cooked. 

Let the bhakri bake well and brown on top and crisp.

Enjoy this seasons baked Undhiyu!!!