Chapdi Tavo or Chapdi Undhiyu ---- A Saurashtra Platter
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Chapdi Tavo is a famous street food of Rajkot, Gujarat. It is a spicy Vegetable known as Tavo & served with Chapdi , a fried coarse whole wheat flour dumpling. It is available on the streets of Saurashtra especially in Jamnagar, Rajkot where hot Tavo is served on top of crumbled Chapdi & is generally washed down with a glass of chilled buttermilk. It is a very spicy dish which sometimes brings tears to the eyes yet so yummy that it's aroma on the streets does not let you move further till you eat it . Tavo Chapdi or Tavo Undhiyu is a winter delicacy but it is also made in summer using different lentils .
Cooksnap
@Ruchita Chauhan
Chapdi Tavo or Chapdi Undhiyu ---- A Saurashtra Platter
#HFS
#post2
Chapdi Tavo is a famous street food of Rajkot, Gujarat. It is a spicy Vegetable known as Tavo & served with Chapdi , a fried coarse whole wheat flour dumpling. It is available on the streets of Saurashtra especially in Jamnagar, Rajkot where hot Tavo is served on top of crumbled Chapdi & is generally washed down with a glass of chilled buttermilk. It is a very spicy dish which sometimes brings tears to the eyes yet so yummy that it's aroma on the streets does not let you move further till you eat it . Tavo Chapdi or Tavo Undhiyu is a winter delicacy but it is also made in summer using different lentils .
Cooksnap
@Ruchita Chauhan
Cooking Instructions
- 1
Assemble all the main ingredients for Chapdi & tavo.Keep all spices at hand.
- 2
Chapdi : Take all the ingredients in a bowl except for water. Add oil & mix very well to get a crumbly mixture. Add more oil (1 tsp) if required.
- 3
Now slowly add luke warm water & mix the flour & water slowly. Do not bind the dough completely. The dough should be loose yet bindable as shown in the pic below.👇 Make equal size flat portions from the dough. Press them well so that they do not dis - intregate while frying. Do not roll.
- 4
Heat the oil.Add a few chapdi at a time.The oil should not be very hot when chapdis are put in it. Fry them at a very slow flame till golden from all sides & cooked from inside too, as they are very thick. One batch takes about 15 -20 minutes to fry. Remove & cool them completely.Store in an airtight container.Use as required.
- 5
Tavo : Dana :Take 1 -11/2 cups of water in a pressure cooker.Add all the danas, a pinch of turmeric powder, pinch carrom seeds & salt. Take 1 whistle. Keep aside.
- 6
- 7
Veggies : Take oil in a pan.Add asafoetida, then add all the veggies one by one. Add salt.Saute for 2-3 minutes. Do not add any water at all.Cover & cook. Keep the veggies crunchy. Keep aside.
- 8
Gravy : Make a paste of green chillies, onion & tomatoes. Keep aside.
- 9
Tavo : On gas, take 6-7 t.sp oil in a pan.Add all the dry spices. Add garlic & ginger paste, gravy & saute well. Add lasaniyu marchu, turmeric powder, coriander - cumin powder,both red hot & Kashmiri red chilli powder,garam masala, black pepper powder.Mix well
- 10
Add hot water & cook for 5 minutes, so everything mixes well. Add boiled Danna & papdi.Add jaggery & lemon juice. Break 5-6 muthiya, & add.Cover & cook for 2 minutes.
- 11
Tari : Take a small pan. Add oil & when oil is little hot, add Kashmiri red chilli powder on top. Switch off the flame immediately.Do not mix. Pour this tari on hot Tavo.
- 12
Plating : In a plate put 3 chapadi, a bowl of Tavo with tari on top. Put sliced onions & lemon pieces. Serve with a glass of chilled buttermilk to wash down the spicy flavourful Saurashtra Platter / meal on the occasion of Uttarayan.
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