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Chakki ki Sabzi

This is a traditional Rajasthani preparation – sautéed dough pieces cooked in a rich gravy This is a Sanjeev Kapoor exclusive recipe.

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Chakki ki Sabzi

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Main Ingredients Whole wheat flour dough, Cashewnuts
Cuisine Rajasthani
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Chakki ki Sabzi

  • Whole wheat flour dough made with 1 1/2 cups whole wheat flour
  • 15-20 Cashewnuts
  • 1/4 cup Dried coconut grated
  • 1 Large tomato chopped
  • 1-2 Green chillies chopped
  • 6 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1/4 teaspoon Asafoetida
  • 1 Medium onion chopped
  • 1 tablespoon Garlic finely chopped
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Tata Sampann Coriander Powder
  • 2 tablespoons Fresh coriander leaves chopped

Method

  1. Take sufficient water in a bowl and soak the whole wheat dough in it for 10-15 minutes.
  2. Put cashewnuts, dried coconut, tomato and green chillies in a blender jar and blend into a fine paste.
  3. Transfer the soaked dough into another bowl of water and turn it a few times.
  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.
  5. Remove the steamed dough from the steamer, place on the worktop and cut into squares.
  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.
  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.
  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.
  9. Add turmeric powder, salt, red chilli powder and coriander powder, mix well and cook for 5-6 minutes.
  10. Add the shallow-fried chakkis and mix gently. Add 1 tbsp coriander leaves and mix well. Cover and cook for 2-3 minutes.
  11. Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.
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