Chakki ki Sabji | Ate ki Sabji (Tangy and spicy gravy with Whole wheat flour Dumplings)

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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)

Chakki ki Sabji is a lip smacking, tangy and spicy gravy with the addition of Whole wheat flour dumplings. It is also called as Ate ki Sabji

5 from 13 votes

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Course: Main Course

Cuisine: Indian

Keyword: Curries, Whole Wheat flour

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 2 hours hours

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 337kcal

Author: Renu Agrawal-Dongre

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 tsp Cumin seeds
• 1 tsp Mustard seeds
• 1/2 tsp Fenugreek seeds
• 1/2 tsp fennel seeds
• 2 Cloves
• 2 Whole Dried Red Chillies
• 1-2 Bay leaf
• 1 tsp Coriander Powder
• Red chilly powder to taste
• 1 tsp Cumin powder
• 1 tsp Garam Masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Fenugreek leaves (Kasuri Methi), Lightly crushed between your palms.
• Salt - to taste
• 1/2 Cup Curd
• 2 tbsp Oil
• 1/2 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, 1/2 tsp Turmeric powder, 1/2 tsp 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 tsp Cumin seeds, 2 tbsp Oil, 1 tsp Mustard seeds
• Once they crackle add fenugreek seeds, fennel seeds, clove, Red chili, clove and Bay leaf.
  1/2 tsp Fenugreek seeds, 1/2 tsp 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 tsp Coriander Powder, Red chilly powder, 1 tsp Cumin powder, 1 tsp Garam Masala, 1/2 tsp Turmeric powder, 1/2 tsp 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.
  1/2 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, 1/2 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.

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Nutrition Facts

Chakki ki Sabji | Ate ki Sabji (Tangy and spicy gravy with Whole wheat flour Dumplings)

Amount Per Serving

Calories 337 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 4g

Monounsaturated Fat 6g

Sodium 52mg2%

Potassium 344mg10%

Carbohydrates 51g17%

Fiber 9g38%

Sugar 2g2%

Protein 12g24%

Vitamin A 161IU3%

Vitamin C 6mg7%

Calcium 96mg10%

Iron 4mg22%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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