Chapadi Undhiyu

Last weekend, my friend and her family came for dinner. Her husband loves Undhiyu. She said we want to eat Undhiyu so please make it. I said ok. They had regular Undhiyu many times. So thought let’s make a different type of Undhiyu this time. My husband told me to make Chapadi Undhiyu. CHAPADI UNDHIYU is originated from Rajkot (State Of Gujarat, India). Undhiyu is a very famous Gujarati dish in the whole world.  This Undhiyu is different than regular undhiyu.

Chapadi is made from Whole wheat flour, carom seeds, cumin seeds, and a good amount oil. In the original recipe, chapadi is made with bhakhari flour(coarse whole wheat flour). But I used normal chapati flour to make the chapdi. I didn’t feel any difference. After kneading a dough, roll chapadi like Baati and deep fry it.

In this preparation, Undhiyu is made with different vegetables, tomato-onion-garlic based gravy, and some spices. This Undhiyu is curry(Liquidly)  type preparation not dry preparation like Regular Undhiyu. You can use any vegetable of your choice. But don’t use any sweet vegetables like yam or sweet potato.

Chapadi Undhiyu is spicy preparation and especially enjoyed during the winter. It should be consumed like Daal Baati. First, you should crush the Chapadi with your hands then pour in Undhiyu, mix it up and enjoy it with slices of onion, buttermilk, papads, and some lemon juice. Mmmmm I am starving right now. I think I should make it again.  🙂

Ingredients

For Chapadi

Whole wheat flour – 3 cups

Carom seeds – 1 tsp

Cumin seeds – 1 tsp

Oil – ¾ cup

Water as needed to make a very firm dough

Oil for frying

For Undhiyu

Surti papdi – 1 cup

Eggplant / brinjal / Baingun cut into small pieces – 1 cup

Cauliflower chopped into small pieces – 1cup

Green peas – 1  cup

Chopped Potaotes – 1 cup

Chopped Tindora – 1 cup

Salt to taste

Chili powder – 2 tbsp

Turmeric powder – ¼ tsp

Garam masala – 2 tsp

Cumin and coriander powder – 2 tbsp

Oil – 3 tbsp

For gravy

Chopped tomatoes – 3 cups

Chopped onion – 2 cups

Garlic chopped – 3 tbsp

For tempering

Carom seeds – 1 tsp

Oil – 2 tbsp

Chili powder – 1tbsp

Other ingredients

Methi Fried Muthiya – 1 cup (Optional)

Roasted Papad

Sliced onion

Lemon wedge

Chopped cilantro

Direction

For Chapadi

1. Mix all the ingredients together. Knead very stiff dough using little bit water at a time. Chapadi dough should be stiff.

2. Take small apple size dough in your hand and gently press it and form chapadies. It should be half inch thick. Make sure edges do not break.

3. Heat the oil in a pan over medium heat. Deep fry chapadi until golden brown and crispy over low to medium heat. Don’t fry them on high heat or else it will be uncooked from inside. Take them out on absorbent paper and keep them aside.

For gravy

4. Mix all the ingredients and make a puree. Keep it side.

For Undhiyu

5. Heat oil in a pressure cooker. Add prepared tomato-onion-garlic paste. Cook it for 3 to 4 minutes.

6. Add all the vegetables. Add salt, cumin and coriander powder, chili powder, turmeric powder and garam masala. Mix them very well. Add 3 cups of water. Close the lid and pressure cook it for 2 whistles.

7. When the pressure cooker cools down, open the lid and add methi muthiya. Stir well.

For tempering

8. Heat oil in a pan. Add carom seeds and chili powder. Add 1 cup of water. Let it boil.

9. Add this tempering into the prepared Undhiyu. Mix them very well.

10. Switch on the stove and let it simmer for 5 minutes over medium heat. Add water if needed. (remember the consistency should be like dal).

11. CHAPADI UNDHIYU is ready. Garnish it with cilantro. Crush Chapdi with your hands and pour in Undhiyu and serve with onion, papad, and a lemon wedge.

Chapadi Undhiyu

Author: Dhwani

607kcal

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Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

CHAPADI UNDHIYU is originated from Rajkot (State Of Gujarat, India). Undhiyu is a very famous Gujarati dish in the whole world. This Undhiyu is different than regular undhiyu. 

Servings 7 people

Course Main Course

Cuisine Gujarati, Indian

Ingredients

1x2x3x

For Chapadi

• ▢ 3 cups Whole wheat flour
• ▢ 1 teaspoon Carom seeds
• ▢ 1 teaspoon Cumin seeds
• ▢ ¾ cup Oil
• ▢ Water as needed to make a very firm dough
• ▢ Oil for frying

For Undhiyu

• ▢ 1 cup Surti papdi
• ▢ 1 cup Eggplant/brinjal / Baingun cut into small pieces
• ▢ 1 cup Cauliflower chopped into small pieces
• ▢ 1 cup Green peas
• ▢ 1 cup Chopped Potatoes
• ▢ 1 cup Chopped Tindora
• ▢ Salt to taste
• ▢ 2 tablespoon Chili powder
• ▢ ¼ teaspoon Turmeric powder
• ▢ 2 teaspoon Garam masala
• ▢ 2 tablespoon Cumin and coriander powder
• ▢ 3 tablespoon Oil

For gravy

• ▢ 3 cups Chopped tomatoes
• ▢ 2 cups Chopped onion
• ▢ 3 tablespoon Garlic chopped
• ▢ For tempering
• ▢ 1 teaspoon Carom seeds
• ▢ 2 tablespoon Oil
• ▢ 1 tablespoon Chili powder

Other ingredients

• ▢ 1 cup Methi Fried Muthiya Optional
• ▢ Roasted Papad
• ▢ Sliced onion
• ▢ Lemon wedge
• ▢ Chopped cilantro

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Method

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For Chapadi

1. Mix all the ingredients together. Knead very stiff dough using little bit water at a time. Chapdi dough should be stiff.
2. Take small apple size dough in your hand and gently press it and form chapdies. It should be half inch thick. Make sure edges do not break.
3. Heat the oil in a pan over medium heat. Deep fry chapadi until golden brown and crispy over low to medium heat. Don't fry them on high heat or else it will be uncooked from inside. Take them out on absorbent paper and keep them aside.

For gravy

1. Mix all the ingredients and make puree. Keep it side.
2. For Undhiyu
3. Heat oil in a pressure cooker. Add prepared tomato-onion-garlic paste. Cook it for 3 to 4 minutes.
4. Add all the vegetables. Add salt, cumin and coriander powder, chili powder, turmeric powder, and garam masala. Mix them very well. Add 3 cups of water. Close the lid and pressure cook it for 2 whistles.
5. When the pressure cooker cools down, open the lid and add methi muthiya. Stir well.

For tempering

1. Heat oil in a pan. Add carom seeds and chili powder. Add 1 cup of water. Let it boil.
2. Add this tempering into the prepared Undhiyu. Mix them very well.
3. 10. Switch on the stove and let it simmer for 5 minutes over medium heat. Add water if needed. (remember the consistency should be like dal).
4. 11. CHAPADI UNDHIYU is ready. Garnish it with cilantro. Serve CHAPADI UNDHIYU with onion, papad and lemon wedge.

Nutrition

Calories607kcalCarbohydrates63gProtein12gFat37gSaturated Fat2gSodium242mgPotassium845mgFiber13gSugar6gVitamin A3960IUVitamin C36.4mgCalcium118mgIron5.9mg

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