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
Ingredients
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
Instructions
For Chapadi
- Mix all the ingredients together. Knead very stiff dough using little bit water at a time. Chapdi dough should be stiff.
- 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.
- 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
- Mix all the ingredients and make puree. Keep it side.
- For Undhiyu
- Heat oil in a pressure cooker. Add prepared tomato-onion-garlic paste. Cook it for 3 to 4 minutes.
- 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.
- When the pressure cooker cools down, open the lid and add methi muthiya. Stir well.
For tempering
- Heat oil in a pan. Add carom seeds and chili powder. Add 1 cup of water. Let it boil.
- 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. Serve CHAPADI UNDHIYU with onion, papad and lemon wedge.
Nutrition
Helloow..ur recipe is very special n simple..The best..simply superb……
Hello..
Thanks a lot!!!!