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.
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
U – Undhiyu Chapadi
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 raw bananas
6 Rajasthani chillies
2 tsp turmeric powder
2- 4 tsp red chilly powder
3-4 tsp coriander powder
2- 4 tsp Undhiyu masala
Salt to taste
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
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
2 cups wheat flour
1/2 cup coarse wheat flour
1/4 cup oil
Salt to taste
Warm water to bind the dough
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 .
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 .
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 .
Here is what I have been posting under Explore the Flavors