Chakki ki Sabzi
A unique Rajasthani curry where tender, chewy dumplings made from whole wheat gluten are simmered in a tangy, spiced yogurt gravy. A true taste of Marwari cuisine, perfect with hot rotis.
For 4 servings
Prepare and Rest the Dough
- In a large mixing bowl, combine the whole wheat flour and 0.5 tsp of salt.
- Gradually add about 1 cup of water and knead for 8-10 minutes to form a very stiff, tight dough. A stiff dough is essential for easy gluten extraction.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Extract the Gluten (Chakki)
- Place the rested dough in a large bowl and cover it with water.
- Begin to knead and squeeze the dough gently under the water. The water will become milky as the starch washes out.
- Periodically discard the milky water and add fresh water. Continue this washing process for 15-20 minutes.
- The process is complete when the water runs almost clear and you are left with a stretchy, fibrous, off-white mass. This is the gluten (chakki). Squeeze out all excess water.
Steam and Cut the Chakki
- Shape the gluten mass into a tight log or a flat disc.
- Place it on a greased plate in a steamer or a pressure cooker (without the whistle).
- Steam for 15-20 minutes until the gluten is firm, cooked through, and has expanded slightly.
- Remove the steamed chakki and let it cool down completely. Once cool, cut it into 1-inch cubes.
Fry the Chakki Pieces
- Heat the vegetable oil in a kadai or deep pan over medium-high heat.
- Carefully add the chakki cubes to the hot oil. Do not overcrowd the pan.
- Deep fry for 5-7 minutes, turning occasionally, until they are golden brown and crisp on the outside.
- Remove with a slotted spoon and drain on a paper towel. Set aside.
Prepare the Yogurt Gravy
- In a separate bowl, whisk the yogurt until smooth. Add the turmeric powder, red chili powder, and coriander powder, and mix well to form a smooth paste.
- Heat ghee in a pan over medium heat. Once hot, add the cumin seeds and let them splutter.
- Add the asafoetida, followed by the ginger paste and chopped green chilies. Sauté for 30 seconds until fragrant.
- Reduce the heat to low. Slowly pour in the spiced yogurt mixture, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
- Continue to cook on low heat until the ghee begins to separate at the edges of the pan.
Simmer and Finish the Curry
- Add 1 cup of water and the remaining 1 tsp of salt to the gravy. Stir well and bring to a gentle boil.
- Add the fried chakki pieces to the simmering gravy.
- Cover the pan and let it simmer on low heat for 7-10 minutes, allowing the chakki to soften and absorb the flavors of the gravy.
- Turn off the heat. Stir in the garam masala.
- Garnish with freshly chopped coriander leaves and serve hot with bajra roti or phulka.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Kneading a very stiff dough is the most critical step for successful gluten extraction.
- 2Be patient while washing the dough; it can take up to 20 minutes for the water to run clear.
- 3Always add the yogurt mixture on low heat and stir continuously to prevent it from curdling.
- 4For a tangier gravy, use slightly sour yogurt.
- 5The gravy thickens as it cools. Adjust consistency with a little warm water if needed before reheating.
- 6Ensure the steamed chakki is completely cool before cutting and frying for cleaner cuts.
Adapt it for your goals.
Healthier Version
Instead of deep frying, you can pan-fry the steamed chakki pieces with a little ghee until golden, or bake/air-fry them at 200°C (400°F) for 10-12 minutes.
Shahi Chakki ki SabziShahi Chakki ki Sabzi
For a richer, creamier gravy, add 2 tablespoons of cashew paste along with the yogurt mixture.
Flavor EnhancementFlavor Enhancement
Add 1 teaspoon of crushed kasuri methi (dried fenugreek leaves) along with the garam masala at the end for a more aromatic finish.
Tomato Based GravyTomato-Based Gravy
For a different flavor profile, replace the yogurt with a puree of 2 large tomatoes and half an onion, sautéed until the oil separates.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
The star ingredient, 'chakki', is pure wheat gluten, making this dish an outstanding source of plant-based protein, which is vital for muscle repair, cell generation, and overall body function.
Promotes Gut Health
The yogurt-based gravy is a natural source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and boost the immune system.
Provides Sustained Energy
The combination of high protein from gluten and healthy fats from ghee provides a dense source of energy, making this a very satisfying and fulfilling meal that keeps you full for longer.
Frequently asked questions
Chakki is the pure gluten extracted from whole wheat flour. It's made by kneading a dough and then repeatedly washing it in water to remove all the starch, leaving behind a stretchy, protein-rich mass.