The cuisine of Madhya Pradesh ( central India) has been unexplored by me so far. Recently while looking up the internet I saw this interesting recipe called Chakki Ki Shak from the MP cuisine. I found the recipe simple and interesting and as I don’t have this cuisine on the blog I gave it a try and the dish turned out so delicious that I had to blog it.
While looking up this recipe in detail I also came to know of many more interesting vegetarian recipes from the region and I will surely bring them all here over a period of time. If you are following the blog you know by now that when I try a new recipe it has to turn out well thrice, and that takes time.
Before we delve into the recipe, I must tell you that MP being the center of India is surrounded by various states and hence there is a similarity of cuisine between them. I found some dishes bearing similarities with Rajasthani and Maharashtrian cuisine. Wheat, Jowar, and Maize form the staple food, do you see that’s how “Bhutte Ka Kees” is a specialty from MP, Bafla which is made of whole wheat flour is also a famous dish from the region. The current dish Chakki ki Shak is a curry made of whole wheat flour and some aromatic spices. The flour dumplings are simmered in a tangy sauce.
While you are here check out my other curry recipes like Miloni Baby corn and Bell Peppers curry, kadai Paneer( gravy), Kathrikai Masala Kuzhambu, Pachai Mochai Kuzhambu, Keerai Molagootal, Mirch Ka Salan, Dum Aloo Ajwaini, Pachai Sundakkai Kuzhambu and more...
Here is the recipe for Chakki ki shak-
Ingredients to make Chakki:
Whole wheat flour 1.5 cups
Oil 1 tsp
Carrom seeds/ Ajwain 1 tsp
Salt as required
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Water as required to make a dough
Ingredients for making the curry:
Cumin Seeds 1 tsp
Cardamom 2 pods
Cloves 2-3
Onions 2 small finely chopped
Tomatoes 3 large
Curd 1/2 cup
Cashewnuts 8 to 10
Red chilli powder( regular) 1 tsp
Red chilli powder( Kashmiri) 1 tsp
Coriander powder 2 tsp
Fennel powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Fresh coriander 1 tsp finely chopped
Directions for making Chakki ( wheat dumplings)
In a bowl take the flour add the oil, salt and all spices and using water form a soft dough. It should be like roti dough. Immerse this dough in water for 15 minutes. After 15 minutes, scrub the flour lightly with your fingers, the water will become hazy. Throw this water. Pour some more water on the dough and scrub again and discard the water. The dough is now ready to be made to Chakki. Get the steamer ready, as the water in the steamer is getting boiled, smear your steamer plate with oil and spread this dough evenly on the plate using your fingers. Now place this in the steamer for 10 to 15 mins. Remove and cool the chakki. On cooling, cut into diamonds or squares. In a pan take some oil for shallow frying, and fry the Chakki to a golden brown. Drain on absorbent paper and keep aside.
Directions for gravy preparation:
In a blender add the chopped Tomatoes, and cashewnuts and blend to a smooth paste. In a Pan or Kadai take 1 tbsp oil and heat. Add the cumin seeds, cardamom and cloves and fry until aromatic. Now add the finely chopped onions ,turmeric powder, and saute until light brown. Now add the ground paste followed by all the spice powders- red chilli powder(both regular and Kashmiri), coriander powder, fennel powder and mix well. Cook for two minutes until the raw smell goes away. Now add half a cup of curd and stir continuously for 2 minutes. Add 2 cups water and gently drop in the cooled and cut Chakki(wheat flour dumplings). Cover and cook the dumplings in this gravy until they turn soft and the gravy thickens up. Depending on what you are serving the Chakki Ki Shak with you can thin down or thicken the gravy. Finally add Garam masala powder and fresh coriander leaves and switch off the flame.
Serving Suggestion: With Roti, Paratha, Naan or Plain or Jeera rice.
STEPWISE RECIPE FOLLOWS:
1. In a bowl take the flour add the oil, salt and all spices and using water form a soft dough. It should be like roti dough. Immerse this dough in water for 15 minutes. After 15 minutes, scrub the flour lightly with your fingers, the water will become hazy. Throw this water. Pour some more water on the dough and scrub again and discard the water.
2. Get the steamer ready, as the water in the steamer is getting boiled, smear your steamer plate with oil and spread this dough evenly on the plate using your fingers. Now place this in the steamer for 10 to 15 mins. Remove and cool the chakki. On cooling, cut into diamonds or squares. In a pan take some oil for shallow frying, and fry the Chakki to a golden brown. Drain on absorbent paper and keep aside.
NOTES:
1. Since most recipes suggested soaking and washing the dough, i have followed it. One can also try steaming the dough, cutting to pieces and frying also.
2. The gravy can be allowed to thicken further if serving with Rotis.
3. Whichever the method, resting the dough for 15 mins is essential.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and i'll respond as soon as I can.
This is my meal with Chakki Ki Sakh. I served it with Jeera Pulav, Bombay Potatoes and Beet root Raita.
Delicious.. Very impressive
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