 is a spicy dish with lots of veggies, different green sprouts (or boiled dry sprouts), and fenugreek dumplings cooked in a saucy mix of spices){kind=link}
Chapdi tavo also called chapdi undhiyu, is a super famous street food in Rajkot, Gujarat. Undhiyu (tavo) is a spicy dish with lots of veggies, different green sprouts (or boiled dry sprouts), and fenugreek dumplings cooked in a saucy mix of spices. Chapdi, on the other hand, is made from rough wheat flour and regular spices. People usually eat it for lunch or dinner by mixing the tavo (undhiyu) with crushed chapdi. This tasty dish is usually made during the winter season or special family events and festivals like Uttarayan or Makar Sankranti. Give it a try—it’s yummy!
The key to making tasty chapdi tavo (undhiyu) at home are
For tavo (undhiyu)
- Firstly, during the winter season, I use fresh green sprouts for tavo (undhiyu), but you can use soaked and boiled dry sprouts like moong beans, chawali beans, vaal beans, and black chana instead.
- Use your choice of veggies; you can increase or decrease the amount of the veggies as per your liking. I fry some veggies, which enhances the taste of the sabzi.
- For muthiya, once all the ingredients are combined, they should be kneaded into a soft dough and should not be hard. Also, make small-sized muthiya for the sabzi.
- Lastly, tavo (undhiyu) tastes great when prepared slightly spicy with a thick rasa.
for chapdi:
- Firstly, I made chapdi with coarse wheat flour for its crispy texture. Alternatively, you can use rava with regular wheat flour.
- Secondly, while preparing the dough for chapdi, make sure to achieve a tight and hard consistency. This can be achieved by adding a small amount of water in batches while kneading the dough.
- Lastly, fry the chapdi on low-medium flame until it becomes crispy on both sides. Do not fry it on high flame.
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Chapdi tavo recipe | Chapdi undhiyu recipe | Rajkot famous chapdi undhiyu
Ingredients
For pressure cook sabzi
- 2 tbsp oil
- ½ cup green peas
- ½ cup green pigeon peas - tuvar
- ½ cup green vaal
- ½ cup green chawli beans
- ½ cup green chana
- 1 cup or 100 grm guvar
- 1 cup or 100 grm green valor
- Salt to taste
- ½ tsp sugar
- 1.5 cup water
For methi muthiya
- 1 cup chopped methi leaves
- ½ cup gram flour
- ½ cup coarse wheat flour
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- Salt to taste
- 1 tsp sugar
- 1/8 tsp baking soda
- 1 tsp green chilli-ginger paste
- 1 tsp lemon juice
- 1 tbsp oil
- 3 tbsp water or as required
- Oil for deep frying
For green paste
- 2-3 green chillies
- 2 inch ginger
- ½ cup green garlic
- ½ cup coriander leaves
For tavo (undhiyu)
- ½ cup oil
- 1 tbsp cumin seeds
- 1 tsp ajwain
- 1 bay leaf
- 1 inch cinnamon
- 4-5 cloves
- 1 star anise
- ½ tsp hing
- 1 cup onion paste
- Prepared green paste
- 1 tsp turmeric powder
- 3 tbsp coriander powder
- 3 tbsp red chilli powder
- 2 tbsp undhiyu masala
- 1 cup tomato puree
- Salt to taste
- 2 cup hot water or as required
- Prepared muthiya
- 1 tbsp jaggery
- 1 tbsp lemon juice
- Some coriander leaves
For chapdi
- 2 cup coarse wheat flour
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp white sesame seeds
- 4 tbsp oil
- ½ cup hot water or as required
- Oil for frying
Instructions
Pressure Cooked Mixed Vegetable Sabzi
- In a pressure cooker, add 2 tbsp oil. Then, add ½ cup each of green peas, green vaal, green pigeon peas, green chawali beans, 1 cup guvar, ½ cup green valor, and ½ cup green chana.
- Next, add salt and ½ tsp sugar. Mix well and sauté everything for 2-3 minutes.
- Now, add 1.5 cups of water and mix well.
- Cover the lid and pressure cook the sabzi on medium-high flame for 2 whistles.
Preparing Methi Muthiya
- In a mixing bowl, combine 1 cup chopped methi leaves, ½ cup besan, ½ cup coarse wheat flour, ¼ tsp turmeric powder, ½ tsp red chili powder, salt to taste, 1 tsp sugar, 1/8 tsp baking soda, 1 tsp green chili-ginger paste, 1 tsp lemon juice, and 1 tbsp oil. Mix well.
- Gradually add water and knead into a smooth and soft dough. Avoid making it too soft as it may become sticky.
- Grease your palms with oil and roll the muthiya into small oval-shaped dumplings.
- Fry the muthiya on medium flame till they become crispy and brown.
Preparing Tavo (Undhiyu)
- Heat oil in a pan, add 1 cup potato pieces and 1 cup sweet potato pieces. Fry them on medium flame until slightly crisp, cooked to about 80%. Remove onto a wire rack.
- Next, fry 1 cup brinjal (eggplant) and 1 cup cauliflower separately. Remove onto a wire rack.
- In a pan, add ½ cup oil. Then add 1 tbsp cumin seeds, 1 tsp ajwain, 1 bay leaf, 1-inch cinnamon, 4 cloves, 1 star anise, 2 dry red chilies, and ½ tsp hing. Sauté.
- Add 1 cup onion paste and sauté it.
- In a blender, grind 2-3 green chilies, 2-inch ginger, ½ cup green garlic, and ½ cup coriander leaves without water. Add the prepared green paste into the kadai and sauté till the oil separates from its sides.
- Reduce the flame, add ½ tsp turmeric powder, 3 tbsp coriander powder, 3 tbsp red chili powder, 2 tbsp undhiyu masala, and some hot water. Sauté the masala till the oil separates.
- Then add 1 cup tomato puree and salt. Cover and cook the gravy till the oil separates.
- Add boiled papdi and dana into the gravy and mix well.
- Now add the fried vegetables and mix well.
- Add 2 cups of hot water and mix well.
- Now add the muthiya and 3-4 crushed muthiya into the gravy. Mix well.
- Cook it on medium flame for 5-7 minutes, allowing it to absorb all the flavors from the gravy.
- Then add 1 tbsp jaggery, 1 tbsp lemon juice, and some coriander leaves. Mix well.
- Serve the spicy Tavo (Undhiyu) with chapdi.
Making Chapdi
- In a bowl, mix 2 cups of coarse wheat flour, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tbsp white sesame seeds, and 4 tbsp oil. Ensure the dough is moist and binds together.
- Add hot water as required and knead the dough until tight. Take some dough and roll chapdi into round shapes with your hand. Make all chapdi in the same way.
- Heat oil on medium flame, add chapdi, and fry on medium-low flames till they become crispy and golden brown on both sides.
- Chapdi is ready. Keep it aside.
Notes
For tavo (undhiyu)
- A pinch of sugar helps retain the green color when pressure-cooking green dana.
- The proportion of methi leaves and flour should be equal.
- Adding slightly coarse flour to the muthiya mixture provides softness and crispiness to the muthiya.
- Fry the muthiya on medium flame; avoid frying them on low flame.
- Sweet potatoes and potatoes contain a high amount of starch, so fry them on medium flame until they become crispy on the outside.
- Instead of using chopped onions and tomatoes, using onion and tomato paste gives a good flavor to the undhiyu gravy.
- You can substitute 1 tbsp of garam masala for undhiyu masala.
- Crushed muthiya adds thickness and texture to the undhiya gravy.
- Knead a tight dough for chapdi.
- Fry the chapdi on a low-medium flame until crispy on both sides.
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