How to make Chakki Ki Sabzi - SK Kkazana -

This is a traditional Rajasthani preparation – sautéed dough pieces cooked in a rich gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour dough, Cashewnuts (काजू)

Cuisine : Rajasthani

Course : Main Course Vegetarian

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Chakki Ki Sabzi - SK Kkazana

Chakki Ki Sabzi - SK Kkazana Recipe Card

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chakki Ki Sabzi - SK Kkazana Recipe

  • Whole wheat flour dough 1 1/2 cups

  • Cashewnuts 15-20

  • Dried coconut grated 1/4 cup

  • Tomato large, chopped 1

  • Green chillies chopped 1-2

  • Oil 6 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Onion medium, chopped 1

  • Garlic finely chopped 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Coiander powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Take sufficient water in a bowl and soak the whole wheat dough in it for 10-15 minutes.

Step 2

Put cashewnuts, dried coconut, tomato and green chillies in a blender jar and blend into a fine paste.

Step 3

Transfer the soaked dough into another bowl of water and turn it a few times.

Step 4

Heat sufficient water in the base half of a steamer, place the dough on the perforated top half and spread it evenly. Put the lid on and steam for 5 minutes.

Step 5

Remove the steamed dough from the steamer, place on the worktop and cut into squares.

Step 6

Heat 3 tbsps oil in shallow a non-stick pan, add the dough squares and shallow-fry, turning sides, till golden brown from all sides. Transfer them into a plate.

Step 7

Heat remaining oil in a non-stick wok, add cumin seeds, asafoetida and onion and mix well. Add garlic, mix well and sauté till the onion turns golden brown.

Step 8

Add the ground paste. Rinse the blender jar with ¼ cup water and add to the wok and mix well. Cook for 1-2 minutes.

Step 9

Add turmeric powder, salt, red chilli powder and coriander powder, mix well and cook for 5-6 minutes.

Step 10

Add the shallow-fried chakkis and mix gently. Add 1 tbsp coriander leaves and mix well. Cover and cook for 2-3 minutes.

Step 11

Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.