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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
5 from 13 votes
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Course: Main Course
Cuisine: Indian
Keyword: Ata, Curries, Gravy, Sabji, Whole Wheat flour
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 2 hours
Total Time: 30 minutes
Servings: 4 people
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 chilly
  • 5-6 Cashew Nuts
  • 1 tsp Cumin seeds (Jeera)
  • 1 tsp Mustard seeds (Rai)
  • 1/2 tsp Fenugreek seeds (Methi Dana)
  • 1/2 tsp Fennel seeds (Saunf)
  • 2 Cloves (Long)
  • 2 Whole Red Chillies
  • 1-2 Bay leaf (Tej Patta)
  • 1 tsp Coriander Powder (Dhaniya Powder)
  • Red chilly powder to taste
  • 1 tsp Cumin powder (Jeera powder)
  • 1 tsp Garam Masala (or as per taste)
  • 1/2 tsp Turmeric
  • 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 Chopped Coriander leaves
  • 2-3 Cups 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).
  • One can add different spices like turmeric, red chilly powder, fennel seeds etc in the dough. I choose to keep it plain.
  • Take a deep and wide bowl filled with water. Immerse the dough in this. Let it sit for 30 minutes.
  • 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.
  • Once done keep it aside.

Gravy

  • Make a paste of Onion, Ginger, Garlic, Green chilly and Cashew nuts without using any water.
  • In a heavy bottom pan or a wok, add oil. Once heated add the cumin seeds, mustard seeds. 
  • Once they crackle add fenugreek seeds, fennel seeds, clove, Red chilly and Bay leaf.
  • 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 Corinader powder, Red mirchi powder, Cumin powder, Garam Masala, Turmeric and 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.
    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)
  • Let the mixture come to a boil. Once it starts boiling add the Chakki pieces, salt and 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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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu