Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Madhyapradesh · Breakfast

Chakki ki Shaak

Traditional 4. Chakki ki Shaak recipe

🧺 Ingredients

• 300g whole wheat flour
• Water to make soft dough
• Oil for deep frying
• 2 tbsp oil
• 1 tsp cumin seeds
• 2 cloves
• 2 green cardamoms
• 1 medium onion (100g), finely chopped
• 2 medium tomatoes (200g), pureed
• ½ cup (120g) curd, whisked
• 1 tsp red chilli powder
• ½ tsp Kashmiri chilli powder
• 1 tsp coriander powder
• ½ tsp fennel powder
• ¼ tsp turmeric
• Salt to taste
• Fresh coriander to garnish

👩‍🍳 How to make Chakki ki Shaak

1. Make and wash dough (25 mins, no heat): Knead wheat flour into a soft dough with water. Place in a bowl, cover with water and let soak 15 minutes. Now knead under running water — the starchy white water will drain away. Repeat 4–5 times until water runs clear. The remaining elastic dough is the chakki (wheat gluten).
2. Steam and fry chakki (15 mins, high then medium heat): Steam the chakki ball in a steamer for 10 minutes until firm. Cut into bite-sized cubes. Deep-fry in oil at 170°C until golden brown, about 4–5 minutes. Drain on paper.
3. Make gravy (15 mins, medium heat): Heat oil in kadai. Add cumin, cloves, cardamom — sizzle 30 seconds. Add onion, sauté until golden (7 minutes). Add tomato puree, cook until oil separates (5 minutes). Add all dry spices, cook 2 minutes. Add whisked curd in a slow stream, stirring continuously to prevent curdling.
4. Combine (5 mins, low heat): Add 1½ cups water, bring to a simmer. Add fried chakki pieces, simmer 5 minutes until they absorb gravy and turn soft. Garnish with coriander.

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