Chapadi is made from Whole wheat flour, carom seeds, cumin seeds, and a good amount oil. In the original recipe, chapadi is made with bhakhari flour(coarse whole wheat flour). But I used normal chapati flour to make the chapdi. I didn’t feel any difference. After kneading a dough, roll chapadi like Baati and deep fry it.
In this preparation, Undhiyu is made with different vegetables, tomato-onion-garlic based gravy, and some spices. This Undhiyu is curry(Liquidly) type preparation not dry preparation like Regular Undhiyu. You can use any vegetable of your choice. But don’t use any sweet vegetables like yam or sweet potato.
Chapadi Undhiyu is spicy preparation and especially enjoyed during the winter. It should be consumed like Daal Baati. First, you should crush the Chapadi with your hands then pour in Undhiyu, mix it up and enjoy it with slices of onion, buttermilk, papads, and some lemon juice. Mmmmm I am starving right now. I think I should make it again. 🙂
Ingredients For Chapadi Whole wheat flour – 3 cups Carom seeds – 1 tsp Cumin seeds – 1 tsp Oil – ¾ cup Water as needed to make a very firm dough Oil for frying For Undhiyu Surti papdi – 1 cup Eggplant / brinjal / Baingun cut into small pieces – 1 cup Cauliflower chopped into small pieces – 1cup Green peas – 1 cup Chopped Potaotes – 1 cup Chopped Tindora – 1 cup Salt to taste Chili powder – 2 tbsp Turmeric powder – ¼ tsp Garam masala – 2 tsp Cumin and coriander powder – 2 tbsp Oil – 3 tbsp For gravy Chopped tomatoes – 3 cups Chopped onion – 2 cups Garlic chopped – 3 tbsp For tempering Carom seeds – 1 tsp Oil – 2 tbsp Chili powder – 1tbsp Other ingredients Methi Fried Muthiya – 1 cup (Optional) Roasted Papad Sliced onion Lemon wedge Chopped cilantro Direction For Chapadi
Mix all the ingredients together. Knead very stiff dough using little bit water at a time. Chapadi dough should be stiff.
Take small apple size dough in your hand and gently press it and form chapadies. 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 4. Mix all the ingredients and make a puree. Keep it side.
For Undhiyu 5. Heat oil in a pressure cooker. Add prepared tomato-onion-garlic paste. Cook it for 3 to 4 minutes. 6. 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 8. Heat oil in a pan. Add carom seeds and chili powder. Add 1 cup of water. Let it boil. 9. Add this tempering into the prepared Undhiyu. Mix them very well. 10. 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. Crush Chapdi with your hands and pour in Undhiyu and serve with onion, papad, and a lemon wedge.
