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Chapdi Tavo / Chapdi Undhiyu

Chapdi Tavo also called chapadi undhiyu is originated from Rajkot and it should be consumed like Daal Baati. Means before you start eating Chapdis, you should crush them with your palms/hand. Once done you should pour in Undhiyu in this, mix it and eat it. 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 this recipe, chapadi is made with bhakhari flour(coarse whole wheat flour). Undhiyu is made with different vegetables, tomato-onion-garlic based gravy, and some spices. This Undhiyu is liquidy than normal undhiyu. Chapdi undhiyu is spicy recipe so specially enjoyed in winter. This one is perfect winter recipe.

  • Prep time:
  • 1hrs 0mins
  • cook time:
  • 1mins
  • serves:
  • 6

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Details

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Vegetarian

Level : Difficult

Cuisine : Gujarati

Course : Mains

Recipe Notes

You can use vegetables of your choice. You can use normal wheat flour instead of bhakhri flour.

Ingredients

Ingredients For Chapdi Tavo / Chapdi Undhiyu

Methods
  • 1. For Chapdi Take a bowl and add wight flour and semolina into it.
  • 2. Add salt, cumin, sesame, black pepper and mix it well.
  • 3. Now add oil little by little and bind the dough using it.
  • 4. Add enough oil so it can holds the shape in palms.
  • 5. Now add water as require and kneed very very stiff dough.
  • 6. Keep it aside for 10 minutes.
  • 7. Meanwhile to make undhiyu masala take a grinder jar and add cloves, star anise, black pepper and cinnamon and make Coarse powder from it.
  • 8. Keep it aside.
  • 9. Now take a pan Heat oil for deep frying the Chapdi.
  • 10. Flame should be medium.
  • 11. Now take Apple size of the dough and make round from it and flatten it using your palms.
  • 12. It should be half inch thick. Make sure edges do not break.
  • 13. Make all the chapdies this way.
  • 14. Now deep fry Chapdi on low medium flame until golden brown. Take it out on kitchen paper and keep it aside.
  • 15. Do not fry on high flame otherwise it remains uncooked from inside.
  • 16. Now to make Undhiyu or tavo take a pressure cooker.
  • 17. Add oil into it and let it turn hot. Add asafoetida.
  • 18. Add ginger, garlic and chilli paste and sautĂ© it.
  • 19. Add green garlic and onions and saute it for 2 minutes.
  • 20. Add tomatoes and cook it until translucent.
  • 21. Now wash all the vegetables together and add it into the cooker.
  • 22. Mix it well.
  • 23. Now add salt, turmeric powder, coriander cumin powder, red chilli powder and mix it well.
  • 24. Add prepared undhiyu masala ( approx 1 tbsp) and mix it well.
  • 25. Now add lemon juice and mix it well.
  • 26. Add enough water ( that cover all the vegetables) and cover the lid of cooker.
  • 27. Let it cook on medium flame for 5-6 whistles.
  • 28. After that turn off the flame and let the cooker cook down.
  • 29. Open the cooker when it cools down and check the consistency of water It should be like curry or in liquid consistency.
  • 30. Garnish it with coriander leaves. Serve hot with chapdti and tomato- onion salad.

Products used in Recipe

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