Chakki ki Sabji | Ate ki Sabji (Tangy and spicy gravy with Whole wheat flour Dumplings)
So this Month our Secret Shhhhh Cooking Secretly group group ventured out to the state of Madhya Pradesh. Madhya Pradesh is a state in central India and literally means "Central Province" and is located in the geographic heart of India. It is a state rich in mineral Resources, and has the largest reserves of diamond and copper in India. More than 30% of its area is under forest cover. MP is home to ten National parks and has a number of Nature reserves. (Source Wikipedia)
A state with such vast greenery, cultural mix and warm hospitality also has an array of mouth watering delicacies. MP offers everything to satisfy the foodie soul, from its lip smacking Poha, Daal Bafla, seekh kabab to desserts like Jalebi and Malpua. Now coming to today's recipe, I decided to make this lip smacking and spicy Chakki ki Sabji based on the two secret ingredients Garlic and Whole wheat flour.
As you know In this group we are paired against a fellow blogger who gives two secret ingredients and we have to prepare a dish based on the theme. Once the dish is prepared we post the picture on the group and our other group friends guess the ingredients. It's fun and interesting to see the different variations of the same recipe. This month I was paired with Bhawana Singh who blogs at Code2Cook. She has a wonderful collection of Vegetarian and Healthy Recipes. Recently she also added mouthwatering dishes for Fast/Vrat. Do check her blog for some yummy recipes.
Back to the dish now - The process of Chakki ki Sabji is a bit lengthy but totally worth the outcome. The different thing I learnt in this recipe is that the dough is soaked and washed in water for a few hours to remove it's starch and the leftover dough is called Chakkii. Once the starch is removed from the dough, it is cut into small pieces and shallow fried or deep fried.
I had even read a variation to this dish , in which first the dough was steamed and then fried. For my dish , I directly shallow fried it. Also the rich gravy of the dish gives it a delicious flavor . There are a ton of spices going in the gravy but the end result is just yum .This dish is perfect as a main course for parties and get together. So grab your aprons and try this delicious dish from the heart of India.
Chakki ki Sabji | Ate ki Sabji (Tangy and spicy gravy with Whole wheat flour Dumplings)
Print
Pin
Rate
Save
Ingredients
For the Chakki (Whole Wheat Dumplings)
- 2 Cup Whole Wheat Flour
- Water - to knead the dough
- Salt - to taste
- Oil - for shallow frying
- Water - for soaking/immersing the dough
Ingredients for Gravy
- 1 medium size Onion
- 1 inch Ginger
- 3-4 cloves Garlic
- 1 Green Chilli
- 5-6 Cashew Nuts
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- ½ teaspoon Fenugreek seeds
- ½ teaspoon fennel seeds
- 2 Cloves
- 2 Whole Dried Red Chillies
- 1-2 Bay leaf
- 1 teaspoon Coriander Powder
- Red chilly powder to taste
- 1 teaspoon Cumin powder
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric powder
- ½ teaspoon Fenugreek leaves (Kasuri Methi), Lightly crushed between your palms.
- Salt - to taste
- ½ Cup Curd
- 2 tablespoon Oil
- ½ Cup fresh coriander Chopped Coriander leaves.
- 2-3 cup Water
Instructions
For the Chakki (Whole Wheat Dumplings)
- Mix salt into the flour and knead the dough with water to a smooth and medium soft consistency. (Neither stiff nor very soft).2 Cup Whole Wheat Flour, Salt, Water
- One can add different spices like turmeric, red chili powder, fennel seeds etc in the dough. I choose to keep it plain.Red chilly powder, ½ teaspoon Turmeric powder, ½ teaspoon fennel seeds
- Take a deep and wide bowl filled with water. Immerse the dough in this. Let it sit for 30 minutes.Water
- After 30 minutes, a starchy layer will be formed on the dough. Gently rub this and you will see the water diluted. See the attached pic.
- Discard the water and again repeat the above 2 steps for a minimum of 2 more times.
- After 3 changes, wipe out excess water from the dough.
- Flatten the dough onto a plate around 1 cm in thickness. Cut into desired shapes.
- Shallow fry on slow to medium using oil until golden brown on both sides. Do not do this on fast as the inside of the Chakki will not be cooked.Oil
- Once done keep it aside.
Gravy
- Make a paste of Onion, Ginger, Garlic, Green chilly and Cashew nuts without using any water.1 medium size Onion, 1 inch Ginger, 3-4 cloves Garlic, 1 Green Chilli, 5-6 Cashew Nuts
- In a heavy bottom pan or a wok, add oil. Once heated add the cumin seeds, mustard seeds.1 teaspoon Cumin seeds, 2 tablespoon Oil, 1 teaspoon Mustard seeds
- Once they crackle add fenugreek seeds, fennel seeds, clove, Red chili, clove and Bay leaf.½ teaspoon Fenugreek seeds, ½ teaspoon fennel seeds, 2 Whole Dried Red Chillies, 1-2 Bay leaf, 2 Cloves
- Let it sizzle for a few seconds. Add the paste of Onion, Ginger, Garlic, Green chilly and Cashew nuts.
- Let this paste cook thoroughly on slow to medium. It will take 2-3 minutes.
- Now add the remaining spices, that is Coriander powder, Red chili powder, Cumin powder, Garam Masala, Turmeric and fenugreek leaves.1 teaspoon Coriander Powder, Red chilly powder, 1 teaspoon Cumin powder, 1 teaspoon Garam Masala, ½ teaspoon Turmeric powder, ½ teaspoon Fenugreek leaves
- Give all the above a quick mix and let it cook for a minute.
- Now add the curd, stirring continuously. Stir it till the mixture comes to a boil or else the curd will curdle.½ Cup Curd
- Now add 2 cups of water. (One can adjust the water as per consistency required, keep in mind that the chakki will soak some of the gravy)2-3 cup Water
- Let the mixture come to a boil. Once it starts boiling add the Chakki pieces, salt and coriander.Salt, ½ Cup fresh coriander
- Let this cook further for 10 minutes on slow to medium, so that the chakki absorbs all the flavours.
- Serve this hot with some phulkas or rice.
Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.
Did you check our Offers & Promotions page yet? If Not do click here.
Pin it for Later:
Sending this to:
Follow me on Facebook, Pinterest, Instagram, Twitter or Google+.
Sharing is Caring, Click one of the Social networking buttons below to share this recipe.
Wow, the sabzi looks so very inviting! This looks similar to the Rajasthani gatte ki sabzi and Gujarati daal dhokli, but I am sure the taste will be completely different. 🙂 Wonderful share for the theme!
Wow Renu, a totally different version of chakki sabji from the one I had researched. Imagine how a piece of dough can transform into a lip smacking sabji.
Thank You Mayuri, yes I was amazed too.
This is totally new dish...tangy gravy with whole wheat dumplings looks scrumptious..
wow! This is a new recipe for me. Slightly related to the Rajasthani Gatte ki sabzi I guess. I am definitely going to try it out! Bookmarking it 🙂 Thanks for sharing!
Did you know washing the dough also helps remove the gluten from the dough?
Thank you, Yes Washing the dough helps that, But I did not mention it as non-gluten people might try which can be a risk to them.
wow love the way you have presented it. Looks so delicious and lip-smacking curry with roti. Bookmarking as it is in my to do list when I gave you. you nailed it dear. Great to add step by step cliks as well.
Sounds like a delicious gravy to make when you are out of vegetables... I would have eaten it just like that like soup, sounds like our Indian version of gnochi... 🙂
Loved your version of the Sabzi and it is completely different from the one I had researched. Since the region has its influences from Rajasthani cuisine too, you have added that touch in the recipe, I can see that. This dish is on my to do list post Diwali Renu. Loved it and perfect lunch combo with rotis.
new recipe yet interesting one for me..good option for rotis..urs look sooo tempting and flavorful
This dish sounds amazing. I'd really like to try making it. I think I can find all the spices here in Italy. I found the idea of soaking the dough to remove the starch really interesting!
Lipsmacking here, chakki ki sabji looks fabulous almost like Rajasthani ghatte ki sabzi, and this is definitely a lovely find Renu.
Chakki ki sabzi looks inviting and it is handy to have these kind of recipes on hand, when we run out of veggies. Nice share.
The atte ki sabji is totally new and looks phenomenal. I would love to try this.
Wheat flour dumplings is something new to me. Never heard and tasted them. I am very eager to give it a try.
I loved the name Chakki ki Sabzi and I can only imagine how aromatic this dish must be with all those wonderful spices in it.
Amazing ! Such a delicious gravy. Recently tried this and we loved it.
loved your version chakki ki sabzi..very nice
Chakki ki sabzi looks super tempting. Loved the recipe. Sounds so flavourful and mouthwatering. Superb share.
Wow! This is what I wanted to make but in the end since my recipe seemed like incomplete I discared the making. Love what you made especially the pics.
Now I can safely say I need to try making ate ki sabji.
Thank you 🙂
almost like Gatte ki sabji but made with wheat flour. my husband would love this a lot. bookmarked, Renu 🙂
Thank you dear
Ate ki sabji sounds utterly delicious Renu ! Wonderful share !
Thank you
This is a very new recipe to me. Looks very inviting. Lovely presentation
This is interesting Renu! Somehow I have not made sabzi without vegetables being the main ingredient, and this would be nice to have for a change or when fresh veggies are not easily available. I have had Gatte ki sabzi several times when travelling in Rajasthan, but the chakki ki sabji is new to me. Must try soon!
Thank you 🙂
dumplings are one of those foods that every culture has at least one version of. Love to discover yet another Indian dumpling. Will have to try these soon!
Sure do, Thank You
We have a similar dish in the Sindhi cuisine too but we make it dry with onion masala.
I love looking at Regional recipes and this one is so good. Your gravy looks amazing. Every regional had a variation of making this one and I would say that this one really sounds interesting.
Thank You very much