Rajasthani Chakki ki Shaak
A rarely-made Marwari dish of soft steamed wheat flour dumpling squares (chakki), simmered in a mildly spiced yogurt-tomato gravy — a lesser-known cousin of gatte ki sabzi.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Steamer
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 12 g
- carbs
- 34 g
- fibre
- 4 g
- protein
- 9 g
- calories
- 280 kcal
Instructions
- 1
Knead wheat flour, ajwain (carom seeds), a pinch of salt, ghee (clarified butter), and water into a stiff dough. Rest for 15 minutes.
- 2
Roll the dough into a thick sheet, about 1 cm thick.
- 3
Cut the sheet into small squares or diamonds (chakki).
- 4
Steam the pieces for 12-15 minutes until they are firm and cooked through.
- 5
Heat ghee in a kadai (deep pan). Sizzle the cumin seeds and asafoetida in the hot ghee.
- 6
Add tomato puree. Cook until it thickens and the oil separates.
- 7
Add turmeric, chilli powder, and coriander powder. Whisk in the yogurt and a cup of water, stirring continuously.
- 8
Add the steamed chakki pieces and simmer gently for 8-10 minutes. Finish with fresh coriander.
Chef's tips
Roll the dough evenly so the chakki pieces steam uniformly. Keep the heat low while simmering to stop the yogurt from splitting.
Ingredient substitutions
- whole wheat flour → a mix of wheat and besan for extra flavour
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on low flame with a splash of water.
Common mistakes to avoid
- •Cutting the dough pieces unevenly, which makes them cook at different speeds.
- •Boiling the yogurt gravy too fast, causing it to split and curdle.
Serving suggestions
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