Chakki ki Sabzi

Name: Chakki ki Sabzi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 2 cup whole wheat flour (for dough); 0.5 tsp carom seeds (ajwain, for dough); 1 pinch salt (for dough); 0.75 cup water (for kneading dough, adjust as needed); 1 tsp oil (for greasing steamer plate); 1 cup yogurt (sour, whisked until smooth); 2 tbsp ghee; 1 tsp cumin seeds; 1 pinch asafoetida (hing); 2 pcs dried red chili (broken into pieces); 1 pcs onion (medium, finely chopped); 1 inch ginger (grated or finely chopped); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 2 tsp coriander powder; 0.5 tsp garam masala; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

7/10

A rustic and hearty Rajasthani specialty made from steamed whole wheat dough pieces, simmered in a tangy yogurt-based gravy. This unique dish turns simple flour into tender dumplings that soak up all the spicy, aromatic flavors.

PREP

15m

COOK

30m

SERVES

1 KATORI

353 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the dough for chakki.
1.In a mixing bowl, combine 2 cups whole wheat flour, ½ tsp carom seeds, and 1 pinch salt.
2.Gradually add about ¾ cup water and knead into a firm, smooth dough.
3.Keep the dough stiffer than roti dough — it should not be sticky.
4.Cover and let it rest for 10 minutes.
TIPA firm dough ensures the steamed pieces hold their shape and don't turn mushy.
prep · ~15 min
Shape and steam the dough pieces.
1.Divide the dough into 4 equal portions and roll each into a thick cylindrical log about ½ inch in diameter.
2.Cut each log into small ½-inch pieces. You'll have many small dough nuggets.
3.Grease a steamer plate with 1 tsp oil and arrange the dough pieces in a single layer.
4.Steam for 15 minutes until the pieces are cooked through and firm to touch.
5.Remove and let them cool slightly.
TIPDon't overcrowd the steamer plate — leave a little space between pieces so they cook evenly.
mix
Prepare the yogurt base.
Take 1 cup sour yogurt in a bowl. Whisk it until absolutely smooth with no lumps. Add a splash of water if needed to get a pouring consistency.
TIPRoom-temperature yogurt reduces the chance of curdling when added to the hot pan.
temper · ~7 min
Make the tempering.
1.Heat 2 tbsp ghee in a kadai over medium heat.
2.Add 1 tsp cumin seeds and let them crackle (30 sec).
3.Add 1 pinch asafoetida and 2 broken dried red chilies. Stir briefly (10 sec).
4.Add 1 finely chopped onion and sauté until golden brown (5-7 min).
TIPTake your time with the onions — deep browning here builds the foundation of the gravy.
saute · ~10 min
Build the masala base.
1.Add grated ginger, minced garlic, and 2 slit green chilies. Sauté until the raw smell disappears (1 min).
2.Add 2 chopped tomatoes and cook until they turn soft and mushy (4-5 min).
3.Sprinkle in turmeric powder, red chili powder, and coriander powder. Stir well.
4.Cook the masala until the tomatoes break down completely and ghee separates from the mixture (2-3 min).
simmer · ~12 min
Cook the gravy with steamed chakki pieces.
1.Lower the heat to the minimum setting.
2.Slowly pour in the whisked yogurt while stirring continuously to prevent curdling.
3.Add about 1 cup water and stir to achieve a thick, flowing gravy consistency.
4.Add the steamed dough pieces and gently mix them into the gravy.
5.Add salt for the gravy and garam masala. Simmer for 10-12 minutes on low heat, letting the pieces soak up the flavors.
6.Stir occasionally and gently to avoid breaking the pieces.
TIPKeep the heat low after adding yogurt; high heat will curdle the gravy instantly.
garnish
Finish and serve.
Turn off the heat. Top with freshly chopped coriander leaves. Serve the chakki ki sabzi hot with bajra roti or steamed rice.
TIPThe sabzi thickens as it sits. Add a splash of warm water when reheating to adjust consistency.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use sour yogurt for an authentic tangy flavor; fresh yogurt will taste flat.
2
Knead the dough firmly so the steamed nuggets stay intact in the gravy.
3
Steam the dough pieces in a single layer; crowding leads to uneven cooking.
4
Whisk the yogurt until perfectly smooth to prevent lumps in the gravy.
5
Add yogurt only on low heat and stir constantly to avoid curdling.
6
Let the sabzi rest for 10 minutes after cooking; the flavors deepen as it sits.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Why this is on our healthy list.

✓

High in Dietary Fiber

Whole wheat flour is rich in fiber, supporting digestion and providing sustained energy release.

✓

Probiotic from Yogurt

The yogurt base contains live cultures that can promote gut health when used fresh.

✓

Antioxidant-Rich Spices

Turmeric, cumin, coriander, and asafoetida offer anti-inflammatory and digestive-aiding properties.

✓

Low in Added Sugar

This savory dish relies on natural tang and spice, making it a balanced option with no added sugar.

QUESTIONS?

Frequently asked questions

Yogurt curdles when added to a very hot pan or if the heat is too high. Always lower the flame to minimum and stir continuously while pouring in whisked yogurt.