Chakki ki Sabji

What is worse than a 4 year old catching cold? Trying to keep that 4 yr old away from a 9 month old. So, the inevitable happened. My older son caught cold. The whole house became an army boot camp in all efforts to shield my little one from getting it too.  The boot camp was divided into two halves. My husband and the older son on one side and me and the little one on another. I became the monster of the house trying to keep two brothers away. My ‘Karan-Arjun’ looked at me like I was the Thakur of the house doling out punishments and torturing the innocent brothers as I went around. And the man of the house thought “Clearly, I was overdoing it.” But at the end of the third day, (But not without a lot of drama, fake tears and tantrums by my Karan on being kept away from his Arjun) when my LO was cold-free, guess who was laughing the loudest? Heee Haaaaaa Ha Ha Ha.

Probably I laughed a bit too soon. Destiny has its own plans and sometimes cruel ones indeed! No matter how hard we try to outsmart it, it puts us back in our place, if need arises to be. So as luck would have it, I got the dreaded COLD. 🙁 Who would have thought that my immunity (at that moment) was weaker than my baby’s? In all my efforts to save my little one, I was exposing myself to the loathsome virus. Ugh…..how much I hate cold viruses. And so it was only a matter of time before my baby got it from me. Rest as they say is three days of painful, sleep-deprived, non-stop-nose-wiping, zombie-like HISTORY.

In those 3 days, my body craved for something hot and spicy that would open up my sinuses. Of course, I didn’t have the strength to make myself a Chakki ki sabji so I made do by just looking at these pictures of the curry. A foodie has to figure out someway to survive, right? Chakki ki sabji is a very popular Jodhpuri curry made from the gluten extracted from whole wheat flour (chakkis) and then simmering the chakkis in a yogurt based gravy.

Is it time consuming?- Yes

But is the time spent, worth it? – Oh Yes!

Is it anything like you’ve ever eaten or made? – No

But will you be glad that you ate it? – Oh Yes!

Now as <yawn> <yawn> my eyes get heavy, I take your permission to sign off for the night in the quintessential Bollywood style by saying “Thakur Toh Gayo”. Zzzzzzzzz.

Chakki Ki Sabji

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 3-4 people

Ingredients

    To prepare Chakkis
  • 400 gms Whole wheat flour
  • 1/4 tsp salt
  • 1/4 tsp Chili powder
  • 1/4 tsp Garam masala
  • 2 1/2 cup Water to boil the chakkis
  • Ghee to fry the chakkis
  • Water to knead the dough.
    • For the gravy
  • 6 tbsp. Ghee
  • 3/4 inch Ginger, minced
  • 7-8 cloves large Garlic, minced
  • 1 1/3 cup Onion puree
  • 1 tsp Chili powder
  • 1/2 tsp Turmeric powder
  • 2 tsp Salt
  • 1 tsp. Cumin seeds
  • 1 1/2 tbsp. plus 1 tsp Coriander powder
  • 1 cup Yogurt
  • 1/4 cup Water
  • 1/2 cup Milk

Instructions

  1. Take flour and knead the dough neither soft nor firm. Now take a bowl filled with water and wash the dough in it until water gets white. Throw the water away.
  2. Refill water and wash the dough well again. Continue until the water remains clear after washing the dough like the picture below. (about 9-10 washings.) It may not be clear in this picture but the dough is immersed in the water. This step is extremely important as any carbohydrate left behind in the dough will make the chakkis rubbery.
  3. To the dough, add salt, chili powder and garam masala. Stretch the dough and bring it over the spices so that spices are covered well. Now using your palms, knead the dough thoroughly (stretch and fold action). The dough will start to look shredded and torn. The more you do this action, the softer will be your chakkis.
  4. Divide the chakkis into about 30 pieces. Take each piece and tie it into a knot. The stretching will further make sure that chakkis are not rubbery.
  5. Take water in a pan (about 2 1/2 cup) and when it comes to a boil, drop the chakkis in it.
  6. When chakkis start to float on the top, strain them out on a paper towel.
  7. Take ghee in a wok and on medium high heat, fry the chakkis. they will puff up like balloons. The goal is not to brown them or crisp them. It is just to remove the rawness of the flour. As soon as the chakkis lighten up in color, take them out.
  8. Heat the milk until hot. Soak all the chakkis in the milk until ready to put into gravy.
  9. Take ghee into a wok. Add cumin seeds, ginger and garlic to it.
  10. When garlic begin to color slightly, add onion puree to it. Cook until the onion paste browns a little and oozes out ghee.
  11. Add chili powder, coriander powder, salt and turmeric powder and mix well.
  12. Lower the heat. Beat the yogurt well and add to the onion mixture. Continue to stir well. When ghee oozes out, add the chakkis to it too minus the milk and then add water to it. Increase the heat to medium.
  13. Continue to cook it until ghee floats on the top. Enjoy with hot Rotis.
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