Ghol bhaji undhiya

Gujarati undhiya using ghol bhaji / purslane green.


  • 250 grams ghol bhaji, finely chopped
  • 2 teaspoons red chilli powder
  • 1 teaspoon garam masala
  • 1 onion, large and finely chopped for undhiya
  • 1 teaspoon ginger garlic paste
  • Salt as per taste
  • 1/2 teaspoon cumin seeds, for undhiya
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon jowar powder
  • 2 tablespoons besan
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds, for seasoning
  • 1 onion, chopped for seasoning
  • 1 sprig curry leaves


  1. Mix chopped ghol bhaji and chilli powder, garam masala, chopped onion, ginger garlic paste, cumin seeds, turmeric powder and salt. Mix well.
  2. Add jowar flour and besan, slowly and mix well to avoid formation of lumps.
  3. With little water form as smooth dough.
  4. Make small balls of dough with oil greased palms. Keep side.
  5. Steam the balls in a steamer for 5-10 minutes. Once done, remove undiya and keep aside.
  6. Heat oil in pan. Splutter cumin and mustard seeds. Fry curry leaves and chopped onions till onions are brown.
  7. Add 1 tsp chilli powder and 1/4 turmeric powder and salt. Mix well.
  8. Add steamed undhiya and stir fry until crispy from outside.
  9. Serve ghol bhaji undhiya hot.

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