Here are two classic Gujarati winter-special recipes — warm, nourishing, and perfect for the season for our readers on this Sunday:
Bilkul Online | Sunday Special
By Urvi Desai
UNDHIYU (Surti Winter Mix Vegetable Delight)
A signature Gujarati dish made only in winter because it uses seasonal vegetables, fresh methi muthiyas, surti papdi, kand, and green garlic.
Ingredients
- For the Vegetables
- Surti papdi (whole) – 2 cups
- Valor papdi – 1 cup
- Purple yam (kand) – 1 cup (cubed)
- Sweet potato – 1 cup (cubed)
- Baby potatoes – 6–7
- Raw banana – 1 (large chunks)
- Fresh green garlic – ½ cup
- Fresh methi – 1 cup
- Oil – ½ cup
- Salt – to taste
- For the Masala
- Grated coconut – ½ cup
- Coriander – 1 cup
- Green garlic – ½ cup
- Sesame seeds – 1 tbsp
- Peanuts – 2 tbsp
- Lemon juice – 1 tbsp
- Green chilli – 2–3
- Sugar or jaggery – 1 tbsp
- Spices: coriander powder, cumin powder, turmeric
- For Muthiyas
- Methi (finely chopped) – 1 cup
- Whole wheat flour – ¾ cup
- Besan – ¼ cup
- Hing, salt, chilli powder
- 1 tsp oil + little water
Method
- Make muthiyas: Mix ingredients, form small dumplings and shallow fry or deep fry.
- Prepare masala: Blend coconut, coriander, garlic, sesame, peanuts, lemon, spices, and jaggery.
- Heat oil in a deep kadhai and arrange vegetables in layers (don’t mix too much).
- Add masala; cover and cook on low flame for 35–40 minutes.
- Add muthiyas and gently mix.
- Cook for 10 more minutes.
- Serve hot with pooris or bajra rotla and jaggery.
- Authentic, rich, and perfect for cold winter nights.
BAJRA NA ROTLA WITH LASAN NI CHUTNEY (Gujarati Winter Staple)
Bajra is considered warming and ideal for winter. Paired with spicy garlic chutney — it’s classic Gujarati comfort food.
Ingredients
- For Bajra Rotla
- Bajra flour – 2 cups
- Warm water
- Salt – pinch
- For Garlic Chutney
- Garlic – 10–12 cloves
- Red chilli powder – 1 tbsp
- Salt – to taste
- Lemon juice – 1 tsp
- Little warm water
Method
- Mix bajra flour and warm water to form a firm dough.
- Take a ball, flatten using hands, and shape a thick rotla.
- Cook on a hot tawa; let it puff slightly, then toast on flame.
- Prepare chutney by pounding garlic with chilli powder, salt & lemon juice.
- Serve rotla hot with a dollop of ghee, lasan chutney & chaas.
- Warm, earthy, and deeply satisfying — a perfect winter meal.
Note:
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