Sanjeev Kapoor

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Matlo Undhiyo

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The very famous undhiyo cooked in a matla or matka.

This recipe has featured on the show Khanakhazana.

Preparation Time : 51-60 minutes

Cooking time : 1.30-2 hour

Servings : 4

Matlo Undhiyo

Main Ingredients

Surti papdi, Brinjals




Main Course-Veg

Level Of Cooking



  • Surti papdi
    250 grams
  • Brinjals slit
    4 small
  • Fresh papdi dana
    100 grams
  • Potatoes halved
    8 small
  • Purple Yam (kand) ¾ inch cubes
    250 grams
  • Sweet potatoes ¾ inch cubes
    100 grams
  • Salt
    to taste
  • Carom seeds (ajwain)
    1 teaspoon
  • Sesame oil (til oil)
    4 tablespoons


Step 1

Dig a pit, put some wood sticks and light them. Trim the surti papdi and slit them open. Slit the brinjals into two without cutting the stem.

Step 2

Place the surti papdi, fresh papdi dana, potatoes, kand, sweet potatoes in a bowl. Mix together salt and carom seeds.

Step 3

Stuff some of this into the slits of the brinjals and add the remaining to the other vegetables. Add sesame oil to all the vegetables and mix well.

Step 4

Dip a piece of muslin cloth in water and squeeze to remove excess water. Spread it on the work top and place banana leaves over it. Place all the vegetables over this and cover it up with banana leaves.

Step 5

Bring together edges of the muslin cloth and tie into a potli.

Step 6

Take a matla or a matki. Line it with pattal leaves and banana leaves. Place the potli over them and cover up with more banana leaves. Seal the top with atta dough.

Step 7

Place the matla upside down over the burning wood and cook for about one hour.

Step 8

Just before serving break open the matki and bring out the piping hot potli.

Step 9

Open it and serve the undhiyo over banana leaves with wood apple chutney, sweet potato chutney and sev.

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