U - Undhiyu Chapadi - street food from Rajkot

Undhiyu Chapadi is a popular winter street food from Rajkot. Undhiyu is a typical Gujrati mix vegetable ,and chapadi is a flat, fried version of Baati.

I had short listed Undhiyu for the alphabet ‘U’ , but since I have already posted some of the variations I wanted something different and kept Exploring the flavours of Gujrat .Finally I read about Undhiyu Chapadi . It is also popular as Chapadi Tavo .

My friend in Rajkot tells me that this dish was originally prepared to please Mataji , but soon became popular as street food. Chapadi is the flat , fried version of Rajasthani Baati . The Undhiyu which is served with Chapadi is very different from the regular Kathiawadi Undhiyu . This has more than fifteen Vegetables . I followed a video and made the Undhiyu and family loved it . The very next day my neighbor who is from Rajkot told me that the original version of this is quite different and has many more veggies . She offered to help and we decided to make yet another version.

Undhiyu Chapadi

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I took nearly 3 hours to chop and prepare vegetables and it took us almost 2 hours to cook this Undhiyu , but then we were cooking for 25 people ! I have scaled down the recipe for you guys .

The Chapadiis made with a mix of regular wheat flour and some coarse wheat flour, it is fried on medium flame .While serving the chapadi  is crushed and the Undhiyu is mixed in , and you enjoy eating it with your hands . Raw onion , fried chillies , papad and buttermilk are the accompaniments served with it .

This is a full fledged meal and very healthy , as well as delicious . It is actually a very lengthy process but definitely worth trying.

Here are some other versions of Undhiyu

Maatla Undhiyu

Undhiyu Poori

Surati Papadi, Dana Muthia nu Shaak

Undhiyu Chapadi

U – Undhiyu Chapadi

Ingredients

1 cup oil
2 tbsp cumin seeds
3-4 bay leaves
8-10 cloves garlic , pounded
1 tsp ginger paste
100 gms French beans
100 gms chauli
100 gms surati papadi
100 gms valor
100 gms gavar fali
100 gms green channa
100 gms fresh peas
100 gms tuver dana
100 gms vaal dana
100 gms cauliflower
100 gms cabbage
2 cups potatoes
1 cup sweet potatoes
1 cup rataalu
2 drumsticks
2 raw bananas
6 Rajasthani chillies
2-3 tomatoes
2 tsp turmeric powder
2- 4 tsp red chilly powder
3-4 tsp coriander powder
2- 4 tsp Undhiyu masala
Salt to taste

Muthia

2 cups chick pea flour
1 cup fresh fenugreek
2-3 green chillies
2 tsp fresh green garlic
1 tsp sesame seeds
1/4 tsp turmeric powder
1/2 tsp red chilly powder
Pinch cooking soda
Salt to taste
2tbsp oil
Oil for frying

Stuffing for Rajasthani chillies

1 cup ganthia / sev
1/2 tsp sugar powder
1/2 tsp Undhiyu masala
1/4 tsp sesame seeds
Salt to taste

Chapadi

2 cups wheat flour
1/2 cup coarse wheat flour
1/4 cup oil
Salt to taste
Warm water to bind the dough

Chapadi

Mix the flours .
Add salt and oil .
Rub in the flour and adding warm water bind a semi hard dough .
Pinch out lemon sized balls and flatten them.
Deep fry on medium flame till golden and well cooked .
Keep aside .

Preparing the veggies

String the French beans and chauli and chop finely.
String the papadi and valor , break open the bean and tear into two.
String the gavar fali , trim the ends and chop into slightly bigger pieces.
Clean and cut drumsticks into 2-3” pieces .
Cut medium size flowers from cauliflower.
Cut cabbage into medium sized cubes.
Peel the potatoes , sweet potatoes and rataalu and chop into medium sized cubes .
Pound the garlic and ginger.
Purée the tomatoes .
Slit the green chilly, remove seeds and keep aside .
Leave the raw banana as it is , we shall cut at the end .
Boil green peas, tuver dana , vaal dana and green channa with a little salt .

Preparing muthiya

Add all ingredients under muthiya .
Rub well with hands .
Adding water gradually bind a semi soft dough .
Make small balls shaping with the fist and deep fry to a golden .
Keep aside.

Preparing chillies

Pulse the ganthia .
Add all ingredients to this mix .
Check for spices and fill the chillies and keep aside .

Making of Undhiyu

Heat oil .
Add cumin seeds .
Add cloves and bay leaves .
Add ginger and garlic , sauté for a minute .
Add all the chopped veggies .
Sauté for a few minutes .
Add salt and turmeric powder .
The veggies will ooze out water , so simmer the gas and cover the pot .
Let cook till 75% done.
Add the boiled peas , channa, Vaal and tuver.
Mix everything and let cook .
Once the veggies are almost done add the tomato purée , and all the spices .
Let cook for another 5-7 minutes .
At this point check for spices and salt . Adjust according to taste.
Cut the raw banana into 2” pieces along with its skin.
Add the raw banana and the prepared chillies .
Cover and cook for another 5 minutes .
Switch off the gas .
Add lemon juice .
Add the muthiyas , mix gently .
Cover and let stand for 10 minutes .
Serve along with Chapadi , raw onions , green chillies .

Undhiyu Chapadi

Here is what I have been posting under Explore the Flavors

A – Agre ka Bhalla

B – Bhungra Bateta

C – Chole Chawal

D – Dahi Wada Aaloo Dum

E – Elaichi wali Chai

F – Fariyali Sabudana Khichadi

G – Garadu Chat

H – Halwa Nagori Poori Sabzi

I – Ice Dabeli

J – Jamun Kulfi

K – Kutchi Bread Channa

L – Laiya Channa

M – Matra Kulcha

N – Nadir Monje

O – Onion Samosas

P – Pav Pattice

Print Recipe
U - Undhiyu Chapadi
Undhiyu Chapadi is a popular winter street food of Rajkot. Undhiyu is a typical Gujrati mix vegetable ,and chapadi is a flat and fried version of Baati.
Instructions
Chapadi
  1. 2 cups wheat flour
  2. 1/2 cup coarse wheat flour
  3. 1/4 cup oil
  4. Salt to taste
  5. Warm water to bind the dough
Chapadi
  1. Mix the flours .
  2. Add salt and oil .
  3. Rub in the flour and adding warm water bind a semi hard dough .
  4. Pinch out lemon sized balls and flatten them.
  5. Deep fry on medium flame till golden and well cooked .
  6. Keep aside .
Preparing the veggies
  1. String the French beans and chauli and chop finely.
  2. String the papadi and valor , break open the bean and tear into two.
  3. String the gavar fali , trim the ends and chop into slightly bigger pieces.
  4. Clean and cut drumsticks into 2-3” pieces .
  5. Cut medium size flowers from cauliflower.
  6. Cut cabbage into medium sized cubes.
  7. Peel the potatoes , sweet potatoes and rataalu and chop into medium sized cubes .
  8. Pound the garlic and ginger.
  9. Purée the tomatoes .
  10. Slit the green chilly, remove seeds and keep aside .
  11. Leave the raw banana as it is , we shall cut at the end .
  12. Boil green peas, tuver dana , vaal dana and green channa with a little salt .
Preparing muthiya
  1. Add all ingredients under muthiya .
  2. Rub well with hands .
  3. Adding water gradually bind a semi soft dough .
  4. Make small balls shaping with the fist and deep fry to a golden .
  5. Keep aside.
Preparing chillies
  1. Pulse the ganthia .
  2. Add all ingredients to this mix .
  3. Check for spices and fill the chillies and keep aside .
Making of Undhiyu
  1. Heat oil .
  2. Add cumin seeds .
  3. Add cloves and bay leaves .
  4. Add ginger and garlic , sauté for a minute .
  5. Add all the chopped veggies .
  6. Sauté for a few minutes .
  7. Add salt and turmeric powder .
  8. The veggies will ooze out water , so simmer the gas and cover the pot .
  9. Let cook till 75% done.
  10. Add the boiled peas , channa, Vaal and tuver.
  11. Mix everything and let cook .
  12. Once the veggies are almost done add the tomato purée , and all the spices .
  13. Let cook for another 5-7 minutes .
  14. At this point check for spices and salt . Adjust according to taste.
  15. Cut the raw banana into 2” pieces along with its skin.
  16. Add the raw banana and the prepared chillies .
  17. Cover and cook for another 5 minutes .
  18. Switch off the gas .
  19. Add lemon juice .
  20. Add the muthiyas , mix gently .
  21. Cover and let stand for 10 minutes .
  22. Serve along with Chapadi , raw onions , green chillies .
Recipe Notes

You can eat Undhiyu Chapadi at

Santosh Undhiyu Chapadi

Krishna Complex, 3-Archna Park Corner, University Road, Rajkot - 360005,

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13 thoughts on “U – Undhiyu Chapadi – street food from Rajkot”

  1. Omg am speechless di chapadi undhiyu looks fantastic, so much effort went into making this .. I had planned it for my U too it will come soon, your version looks so delicious and it is such an elaborate process.. so difficult dish to present well but you just nailed it di, wonderfully presented. Perfectly made and same pinch again 😀 The cutting veggies is a tedious process you have included so many veggies this is awesome, you rock as always 🙂

  2. I think Manjula and u picked the same dish for this alphabet ! lovely pick and very new dish.. am bookmarking as its veggie laden and folks at home r sure to love it.

  3. This is one more regional gem. Love your platter of undhiyu chapadi.
    I am scared to try even plain undhiyu for it’s elaborate process. You had the patience to cook this elaborate recipe twice. Kudos to you.

  4. OMG, what a healthy street food. It’s amazing Vaishali, Kudos to your efforts for making such a elaborate dish and share it here. I’m drooling here by looking at the picture of Undhiyu Chapadi , great share !!! would love to grab that plate right now !!!

  5. Omg, what a elaborate process to cook this ultimate street food, our Indian cuisines is a real treasure to explore some delightful flavors na. Am in love with your great efforts you have put to bring this dish virtually to our eyes. Hats off to you Vaishali.

  6. OMG, what an elaborate dish that is. I’m sure all the time that was spent on chopping the veggies and making this dish was well worth it. I love Undhiyu, one of my favorite Gujarati dish. I’ll try this version some time (I’ll probably chop the veggies the day before 😉

  7. OMG! 16 veggies! It is mind blowing Vaishali. The combination of undhiyu and chapadi sounds fantastic. I would love to taste this but someone has to make it for me. Guess I will wait for the 100th meet so that you can feed us!

  8. I have always wanted to make undhiyu but give up because of chopping the many vegetables going in there. Here you are showcasing this humble dish with accompaniments, hats off to you.

  9. Learning a lot about different street food from Gujarat. An interesting preparation and would like to try making chapadi. When I was growing up,udhiyu was like an almost whole day affair. With 20 of us in the family, we would have to help my mum to prepare the vegetables. I loved how she taught us to check each tender pea pod for any worms by holding it up against the sunlight. After all the udhiyu would be ready eating it together as a family was another ritual…all of sitting on the floor in a huge circle.

  10. What a fantastic dish Vaishali! Really such a treasure and rare dish to read about. It surely sounds so laborious to make it..and its wonderful you took the efforts to make it all again!..very good choice for this letter.

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