Malwi Chakki ki Shaak
Steamed spiced wheat dough rolls sliced into discs and simmered in a tangy curd gravy, an old Malwa household dish rarely seen today.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Steamer
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11 g
- carbs
- 32 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 260 kcal
Instructions
- 1
Knead wheat flour, carom seeds, oil, salt and water into a firm dough.
- 2
Shape the dough into a thick log and wrap it in a cotton cloth. Steam for 25-30 minutes until firm.
- 3
Let it cool slightly. Slice the log into thick discs (chakki).
- 4
Whisk curd (yogurt) with besan (gram flour), turmeric and chilli powder until smooth.
- 5
Heat oil in a pot. Add mustard seeds, cumin seeds and asafoetida until they crackle.
- 6
Pour in the curd mixture and enough water for a medium-thick gravy. Stir continuously and bring to a gentle simmer.
- 7
Add the sliced chakki discs. Simmer for 8-10 minutes so they absorb the gravy.
- 8
Garnish with coriander and serve hot with plain rice.
Chef's tips
Steam the dough log completely before slicing so it does not crumble in the gravy. Stir the curd gravy constantly while heating so it does not split.
Ingredient substitutions
- curd gravy → buttermilk-based gravy for a lighter version
Storage
Refrigerate for up to a day; best eaten fresh.
Reheating
Reheat gently on the stove, adding a splash of water if too thick.
Common mistakes to avoid
- •Slicing the chakki log before it has cooled and set.
Serving suggestions
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