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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
Extract the Gluten (Chakki)
Steam and Cut the Chakki
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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.
This rajasthani recipe takes 85 minutes to prepare and yields 4 servings. At 421.08 calories per serving with 8.58g of protein, it's a advanced recipe perfect for lunch or dinner.
Fry the Chakki Pieces
Prepare the Yogurt Gravy
Simmer and Finish the Curry
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.
For a richer, creamier gravy, add 2 tablespoons of cashew paste along with the yogurt mixture.
Add 1 teaspoon of crushed kasuri methi (dried fenugreek leaves) along with the garam masala at the end for a more aromatic finish.
For a different flavor profile, replace the yogurt with a puree of 2 large tomatoes and half an onion, sautéed until the oil separates.
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.
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.
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.
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.
To prevent curdling, ensure your yogurt is at room temperature. Always lower the heat to the minimum before adding the yogurt mixture, and stir it continuously and quickly until it comes to a gentle simmer.
It has pros and cons. It's very high in plant-based protein from the wheat gluten. However, the traditional preparation involves deep frying, which adds significant fat and calories. For a healthier version, you can pan-fry or air-fry the chakki pieces.
One serving of this recipe contains approximately 420-460 calories, primarily from the fried chakki, ghee, and yogurt. The exact count can vary based on the amount of oil absorbed during frying.
No, this dish cannot be made gluten-free as its main component, 'chakki', is literally pure wheat gluten.
Leftover Chakki ki Sabzi can be stored in an airtight container in the refrigerator for up to 2-3 days. The gravy will thicken, so you may need to add a splash of water when reheating.