Chapadi Undhiyu
CHAPADI UNDHIYU originates from Rajkot in the state of Gujarat, India, and is renowned globally as a popular Gujarati dish. Distinguished from the regular undhiyu, this version holds its own unique characteristics.
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.
- 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).
- CHAPADI UNDHIYU is ready. Garnish it with cilantro. Serve CHAPADI UNDHIYU with onion, papad and lemon wedge.
Nutrition
Calories: 607kcalCarbohydrates: 63gProtein: 12gFat: 37gSaturated Fat: 2gSodium: 242mgPotassium: 845mgFiber: 13gSugar: 6gVitamin A: 390IUVitamin C: 36mgCalcium: 118mgIron: 6mg
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