Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Madhyapradesh · Lunch

Chakki Ki Sabji

Traditional 5. Chakki Ki Sabji recipe

🧺 Ingredients

• 250g whole wheat flour (atta)
• 250ml water (for soaking)
• 2.5ml salt
• 30ml oil (for shallow frying)
• 1 medium onion (120g), chopped
• 15g ginger, chopped
• 4 garlic cloves (8g), chopped
• 1 green chili, chopped
• 6 cashew nuts (10g), raw
• 5ml cumin seeds
• 5ml mustard seeds
• 2.5ml fenugreek seeds (methi)
• 2.5ml fennel seeds (saunf)
• 2 cloves
• 2 dried red chilis
• 2 bay leaves
• 10ml coriander powder
• 5ml red chili powder
• 10ml cumin powder
• 10ml garam masala
• 2.5ml turmeric powder
• 2.5ml dried fenugreek leaves (kasuri methi)
• 125ml curd (yogurt)
• 30ml oil
• 750ml water
• 30ml fresh coriander, chopped
• Salt to taste

👩‍🍳 How to make Chakki Ki Sabji

1. Mix salt into wheat flour
2. Knead with water to semi-soft dough (similar to pizza dough consistency)
3. Immerse entire dough ball in 250ml water; let rest 30 minutes
4. Gently rub dough with fingers under water to release starch; water becomes cloudy
5. Discard water
6. Repeat soaking and rinsing 2 more times until water runs almost clear
7. Flatten dough to 1cm thickness on clean surface
8. Cut into 2–3cm pieces
9. Heat oil to 180°C (medium heat, fork sizzles immediately)
10. Shallow fry in batches 3–4 minutes per side until golden brown and crispy; pieces should not float
11. Drain on paper towels; set aside
12. Blend onion, ginger, garlic, green chili, cashews into smooth paste (add 30ml water if needed)
13. Heat 30ml oil in heavy pan to 70°C
14. Add cumin and mustard seeds; crackle 10 seconds
15. Add fenugreek and fennel seeds; sizzle 5 seconds
16. Add cloves, red chilis, bay leaves; toast 3 seconds until fragrant
17. Add blended paste; cook 3–4 minutes on medium heat, stirring, until mixture lightens and oil separates
18. Add coriander, chili, cumin powders, garam masala, turmeric, kasuri methi; stir 30 seconds
19. Add curd slowly, stirring continuously to prevent curdling; cook 1 minute until mixture boils gently
20. Add 750ml water; bring to rolling boil on high heat (2 minutes)
21. Gently add fried dumplings, salt, and coriander leaves
22. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally
23. Consistency should be thick pourable gravy
24. ---

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