chapdi undhiyu

To make authentic Chapdi Undhiyu (a famous Kathiyawadi street food from Rajkot), you need to prepare two main components: crispy, deep-fried whole wheat discs (Chapdi) and a rich, spicy mixed vegetable curry (Undhiyu/Tavo). Unlike standard Surti Undhiyu, this Kathiyawadi version is saucier, features pureed onion-tomato gravy, and is explicitly meant to be broken up and mixed directly into the curry. [1, 2, 3, 4]

1. Preparing the Crispy Chapdi

Ingredients Needed:

• 2 cups coarse wheat flour (Karakara Atta)
• ¼ cup semolina (Rava/Suji)
• 1 tsp each: cumin seeds, fennel seeds, and white sesame seeds
• 3-4 tbsp oil (for the dough shortening/moin)
• Warm water and a pinch of salt
• Oil for deep frying [1, 2, 3, 5]

Step-by-Step Instructions:

1. Knead the Stiff Dough: In a large bowl, mix the coarse wheat flour, semolina, cumin, fennel, sesame seeds, salt, and 3-4 tablespoons of oil. Rub the oil in until the flour achieves a breadcrumb-like texture. Slowly add warm water to knead a very stiff, hard dough (similar to bhakri dough). Let it rest for 10 minutes.
2. Shape the Chapdis: Divide the dough into small, apple-sized portions. Press them firmly between your palms to flatten them into discs about 1 to 1.5 cm thick, ensuring the edges do not crack.
3. Deep Fry Until Golden: Heat oil in a deep pan on medium flame. Drop the shaped discs in and lower the flame. Fry slowly on a medium-low flame until they turn deeply golden-brown and completely crispy on both sides. Drain on paper towels. [, 2]

2. Making the Spicy Undhiyu (Tavo) Curry

Ingredients Needed:

• The Veggies: 1 cup mixed winter beans (valor papdi, surti papdi, green peas, tuver lilva) and 1 cup diced mixed root vegetables (potatoes, sweet potatoes, eggplants, cauliflower).
• The Aromatics: Paste of 2 onions, puree of 2-3 tomatoes, and 2 tsp ginger-garlic-chilli paste.
• Whole Spices: 1 bay leaf, 1 star anise, 2 cinnamon sticks, 4 cloves, 4-5 black peppercorns, 2 dried red chillies.
• Spice Powders: ½ tsp turmeric, 2 tsp coriander-cumin powder, 2-3 tsp red chilli powder, 1 tsp garam masala, and a pinch of asafoetida (hing).
• Finishing Touches: 1 tbsp lemon juice, 1 tbsp jaggery or sugar (optional), and fresh chopped coriander. [1]

Step-by-Step Instructions:

1. Par-cook the Vegetables: To speed up the process, you can pressure cook the mixed hard vegetables and beans with a splash of water for 2 whistles, keeping them cooked but still holding their shape.
2. Sauté the Aromatics: Heat 4 tablespoons of oil in a large pan or kadai. Add all the whole spices and a pinch of hing. Once fragrant, stir in the onion paste and ginger-garlic-chilli paste, sautéing until light brown.
3. Build the Gravy Masala: Pour in the fresh tomato puree. Add the turmeric, coriander-cumin powder, red chilli powder, and salt. Cook the masala on medium heat until the oil separates and floats to the sides.
4. Simmer Everything Together: Toss the par-boiled vegetables and beans into the gravy. Add 1.5 to 2 cups of water to create a rich, pool-like gravy consistency. Lower the heat, cover, and simmer for 10–15 minutes until the vegetables completely absorb the spices.
5. Final Seasoning: Stir in the garam masala, lemon juice, sugar/jaggery, and plenty of fresh coriander. [1, 5, 6, 7]

(Optional Local Style): For an authentic street-style finish, heat a tiny separate pan with 1 tbsp oil, turn off the flame, add 1 tsp of red chilli powder, and pour this sizzling red tari (oil layer) directly over the curry just before serving. [1]

Watch this visual walkthrough to perfect the texture of the stiff chapdi dough and spicy vegetable gravy:

7:42

રાજકોટનું પ્રખ્યાત ચાપડી ઊંધીયુ (તાવો) બનાવવાની રીત

Gujarati Rasoi

YouTube• 9 Jan 2019

How to Serve and Eat

Serve the piping hot spicy Undhiyu alongside the crispy chapdis. The traditional Kathiyawadi way to enjoy this is to crush the crispy chapdi completely into a bowl, pour the hot, saucy Undhiyu over it, mix well, and eat it with a side of buttermilk and raw onion salad. [1, 4, 5]

Would you like a quick recipe to make the traditional Fenugreek dumplings (Methi Muthiya) to drop into your curry, or do you need a recipe for the spicy garlic chutney that is traditionally served on the side? []