Surti special Umbadiyu

Name: Surti special Umbadiyu
Cuisine: British
Ingredients: 300 surti papdi; 200 gram green tuver; 100 gram ratalu (yam); 400 gram sweet potatoes (sakariya); 8 small potatoes; 2 tablespoon sesame seeds; 2 tablespoon ajwain; 3 tablespoon coriander seeds; 2 tablespoon fennel seeds; 2 tablespoon peanuts; 6 green chillies; 1 small piece of fresh ginger; 1 piece fresh turmeric; 6 garlic cloves; 1/2 cup fresh coriander; 2 tablespoon lemon juice; 3/4 cup peanut oil; 1 tablespoon coriander powder; Salt to taste

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

This is a seasonal dish made on highway travelling towards Valsad, India. Its made in a clay pot and has a really nice smoky flavour. Made with limited vegetables. I have tried to mimic in a slow cooker. It was worth doing it.

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

300surti papdi
200 gramgreen tuver
100 gramratalu (yam)
400 gramsweet potatoes (sakariya)
8small potatoes
2 tablespoonsesame seeds
2 tablespoonajwain
3 tablespooncoriander seeds
2 tablespoonfennel seeds
2 tablespoonpeanuts
6green chillies
1small piece of fresh ginger
1 piecefresh turmeric
6garlic cloves
1/2 cupfresh coriander
2 tablespoonlemon juice
3/4 cuppeanut oil
1 tablespooncoriander powder
Salt to taste

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Steps

1

Wash potatoes and sweet potatoes thoroughly. Remove skin from yam. Cut yam and sweet potatoes in small round chunks. Make a slit in the potatoes.
2

In a food processor blitz the peanuts. Do not over grind. Keep it coarse.
Grind the fennel, coriander and ajwain coarsely as well and mix it with the coarsely ground peanuts and sesame seeds.
3
4

In a food processor add coriander, green chillies, lemon juice, garlic, fresh turmeric and ginger to a fine paste. Add this to the crushed peanuts and add 3/4 cup of preferably peanut oil. Add salt and coriander powder and mix everything well and set it aside for an hour.
5

Stuff the masala in the yam, sweet potato and potatoes.
Coat the papdi with masala and use the remaining to coat the stuffed potatoes, yam and sweet potatoes.
6

Traditionally its done in a clay pot but I have done this in a slow cooker. Brush oil on the inside of slow cooker pot.
7

Spread half of coated surti papdi at bottom and spread stuffed potatoes, sweet potatoes and yam. Spread the remaining on top and cover and cook for at-least 6 hours on low heat.
Once done place a coal on bay leaves and add ghee and cover to give a smoky flavour.
8

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Rekha Bapodra @rekhascooking

on January 12, 2021 13:21

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.