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Chapdi Undhiyu: A Rajkot Kitchen Classic

Ready to dive into a truly soulful Gujarati dish? Chapdi Undhiyu brings together crispy, golden chapdis with a rich, spiced vegetable curry. It's a taste of home, perfect for sharing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Gujarati, Indian, Kathiyawadi
Servings 4 servings

Ingredients
  

For the Chapdis:

  • 2 cups Coarse wheat flour दलीया
  • 1/2 cup Semolina रवा
  • 1 tbsp Sesame Seeds तील
  • 1 tsp Cumin seeds जीरा
  • 3/4 cup Oil तेल
  • Salt to taste नमक
  • Oil for frying (तेल)

For the Undhiyu:

  • 2 medium Brinjal chopped (बैगन)
  • 2 medium Potato chopped (आलु)
  • 1 cup Cabbage chopped (पत्ता गोबी)
  • 1 cup Green peas मटर
  • 4 medium Tomatoes chopped (टमाटर)
  • 4 Onions chopped (प्याज)
  • 2 tsp Ginger garlic paste अदरक लहसुन पेस्ट
  • 2 tsp Red chilli powder लाल मीर्च
  • 1 pinch Asafoetida हींग
  • 1 tbsp Coriander powder धनीया पाव्डर
  • 1 tbsp Cumin powder जीरा पाव्डर
  • 1 tsp Turmeric हल्दी
  • 1 tbsp Garam masala गरम मसाला
  • Salt to taste नमक
  • 4 tbsp Oil तेल
  • 1/2 cup Green coriander leaves chopped (हरा धनीया)

Instructions
 

For the Chapdis:

  • Mix all dry ingredients: In a large bowl, combine the coarse wheat flour, semolina, sesame seeds, cumin seeds, 3/4 cup oil, and salt to taste. Mix everything thoroughly.
    2 cups Coarse wheat flour, 1/2 cup Semolina, 1 tbsp Sesame Seeds, 1 tsp Cumin seeds, 3/4 cup Oil, Salt to taste
  • Prepare the dough in batches: Instead of making all the dough at once, prepare enough for 2-3 chapdis at a time. This helps maintain the desired stiff consistency, which is crucial for authentic chapdis.
  • Form the chapdis: The dough should be very stiff, similar to bhakri dough. Take an apple-sized portion of dough in your hand and gently press it down to form a round chapdi. Make sure the edges do not crack or break. Aim for a thickness of about 1-1.5 cm.
  • Deep fry: Heat oil for deep frying in a deep pan or kadai. Once the oil is hot, carefully place the chapdis in it. Deep fry them until they turn a beautiful golden brown and become perfectly crispy. Remove and set aside on absorbent paper.
    Oil

For the Undhiyu:

  • Heat oil and temper: Heat 4 tablespoons of oil in a large kadai (pan) over medium heat. Add the ginger garlic paste, turmeric, and asafoetida. Sauté for a minute until fragrant.
    2 tsp Ginger garlic paste, 1 tsp Turmeric, 4 tbsp Oil, 1 pinch Asafoetida
  • Cook initial vegetables: Add all the vegetables except the tomatoes (brinjal, potatoes, cabbage, green peas, and onions) to the pan along with 1/2 cup of water and salt to taste. Mix well. Cover and let the vegetables cook for 10-15 minutes, stirring occasionally to prevent sticking.
    2 medium Brinjal, 2 medium Potato, 1 cup Cabbage, 1 cup Green peas, 4 Onions, Salt to taste
  • Add tomatoes: Incorporate the chopped tomatoes into the simmering vegetables. Continue to cook for another 5 minutes, allowing the tomatoes to soften.
    4 medium Tomatoes
  • Introduce powdered spices and water: Stir in the coriander powder, cumin powder, red chili powder, and garam masala. Add 2 cups of water to the mixture. Bring to a simmer and cook until the oil begins to separate and float on top of the gravy, indicating that the spices have cooked through.
    2 tsp Red chilli powder, 1 tbsp Coriander powder, 1 tbsp Cumin powder, 1 tbsp Garam masala
  • Garnish and serve: Garnish the hot Undhiyu generously with fresh green coriander leaves. Serve immediately alongside the freshly made chapdis.
    1/2 cup Green coriander leaves