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

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
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 2 hours
Total Time: 30 minutes
Servings: 4 people

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