Chakki Ki Sabzi | Madhya Pradesh style Wholewheat flour dumplings in sauce

This Chakki Ki Sabzi, made from whole wheat dumplings in a tangy sauce is a meal by itself.  Apart from being a meal, this spicy and tangy sabzi also goes well with rice.

Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to the land known as the “heart of India” also known as Madhya Pradesh.

Here are some of the famous things to see in Madhya Pradesh

  1. Sculptures of Khajuraho
  2. Wildlife at Bandhavgarh
  3. Kanha National park
  4. Temples at Ujjain
  5. The historical city of Gwalior
  6. Buddhist stupas at Sanchi

Apart from the historical sites and national parks, Madhya Pradesh is also known for vegetarian food such as poha, bhutta ka khees, palak pooris, malpua and mawa bati.

This month my partner Shobaji from Shobasfoodmazaa gave me two very simple ingredients to use and make a dish representing Madhya Pradesh. She gave me whole wheat flour and cumin seeds. The obvious thing for me to make was Chakki Ki Sabzi.

A few things to know about this recipe:

  1. The chakki / whole wheat flour dough used in this recipe is first steamed, then fried and then in gravy.
  2. Make nice and small pieces of the dough ( once it is steamed it does become big).
Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Dough in an oiled utensil before steaming
Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Dough dollops after steaming
Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Fried dough

3. It is time time consuming to make this sabzi, but it is absolutely delicious.

4. Don’t go overboard with the spices, subtle flavours make this sabzi delicious.

It is time time consuming to make this sabzi, but it is absolutely delicious.

This recipe is similar to Gatte ki Sabzi which is a popular recipe from Rajasthan. Here whole wheat flour is used instead of gram flour (besan). The main difference is seen in the way that the Gatte and chakki are cooked. Gatte are cooked like a pasta in boiling water whereas chakki cubes are steamed, fried and then added to gravy.

It is time time consuming to make this sabzi, but it is absolutely delicious.

Some of the other recipes using whole wheat flour / atta ingredients are:

  1. Mattar ke parathe
  2. Instant healthy dosa
  3. Sattu ka paratha
  4. Burger Buns
Print Recipe
Chakki Ki Sabzi | Whole wheat dumplings in tangy sauce
It is time time consuming to make this sabzi, but it is absolutely delicious.
Prep Time 1 hour
Cook Time 35 minutes
Servings
people
Ingredients
For the dough
For the gravy
Prep Time 1 hour
Cook Time 35 minutes
Servings
people
Ingredients
For the dough
For the gravy
It is time time consuming to make this sabzi, but it is absolutely delicious.
Instructions
  1. In a bowl, mix the ingredients of the dough and knead well. (the dough should be sticky and soft).
  2. After kneading, let the dough rest for at least 15 minutes.
  3. After 15 minutes, knead for some more time till the dough does not stick to your hands and becomes soft
  4. Now form small dollops of the dough and steam them in a pressure cooker ( on an oiled plate.)
  5. Once the dough dollops are steamed, set aside and let them cool
  6. Once cooled, fry them in hot oil and drain on tissue paper.
  7. In a kadhai / wok, heat 2 tbsp of oil. Add the cumin seeds and ginger garlic paste.
  8. Saute till the paste is cooked on a low flame.
  9. Add the onion paste and cook for some time
  10. Add the masala powders and mix well
  11. Increase the flame, add curd and cook the curd on high flame (high flame ensures that the curd does not split)
  12. Once the curd is cooked, add the tomato paste and cook well.
  13. Now add the fried dough dollops and cook them for a couple of minutes at a very low flame.
  14. Garnish with coriander leaves and cook for another couple of minutes
  15. Srve hot with some jeera rice or have it as is in a bowl

Moong and cabbage Rice | A Simple one pot rice recipe

Sometimes i just want to throw all things together in a pot and get something nice to eat. This Moong and cabbage rice is exactly that, a one pot recipe filled with deliciousness. 

This moong and cabbage rice is easy and simple to make. This delicious, easy and simple to make rice can be made in one pot.

 

These days whenever we have friends over for dinner or lunch, i make this moong and cabbage rice instead of a pulao. It is easy, simple and one pot 🙂

The secret to this recipe you ask?? nothing..every time i cook this, i use whatever ingredients i have on my hand on that day or what my stomach fancies !!! Its that versatile a recipe, and makes a humble vegetable like cabbage tasty.

I have used left over rice (from previous night) in this recipe, but one can easily use freshly cooked rice for this recipe. Also this recipe can be tweaked in many ways, depending on what ingredients are available at home.

Different ways to make it more tasty and healthy:

  1. To make this version healthy, you use cooked broken wheat or brown rice.
  2. I have added peanuts, but to make it luxurious, use cashew nuts and walnuts.
  3. I have also added capsicum and carrots to it to make it colourful, you could add green onions, potatoes, peas etc
  4. Masalas : anything that you have on hand, a bit of garam masala at the end and the aroma is fabulous.
  5. Protein: I have added cooked moong , you can use kabuli channa or black channa or even cooked rajma. Another intersting idea would be to add mixed sprouts as garnish to add texture to the rice.

This moong and cabbage rice is easy and simple to make. This delicious, easy and simple to make rice can be made in one pot.

If you are in a mood for some thing simple, serve this with cucumber raita or plain curd else serve this with channa masala or rajma or even kali dal.

Here are some more rice recipes to make :

  1. Mango Rice
  2. Capsicum Rice (with mint)
  3. Sasve Kai Chitranna ( Rice with mustard and coconut)
Print Recipe
Moong and cabbage Rice |
Course Main Dish
Cuisine Indian
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a kadhai and add mustard, jeera and curry leaves to it.
  2. Once the mustard splutters, add garlic, onions and saute well
  3. Now add the tomatoes and all the masala powder mentioned above.
  4. Once the tomatoes are cooked, add the carrots,soaked moong and sliced capsicum
  5. Stir them briefly and add the cabbage and mix well
  6. Add the required amount of salt to this mixture, stir and close the lid of the kadhai and let the mix cook for about 10 -15 minutes (stir once every couple of minutes so that the sabzi does not stick to the kadhai)
  7. Once the cabbage sabzi is completely cooked, add rice and mix well
  8. Close the rice pot with a lid and let it cook on low flame
  9. Garnish with chopped coriander and serve hot with raita or plain curd
Recipe Notes

Note:

1. While using broken wheat or red rice, try and cook them al dente or the mix would go soggy.

2. Addition of butter, cashew nuts and green chillies would make this luxurious.

3. Mint leaves also can be added to give this recipe an interesting twist.

4. Grated coconut also can be added at the end to give the recipe a slight sweet hint.

RCI-Rajasthan : Gatte ki Sabzi

When i came to know about RCI-Rajasthan, i knew what I wanted to make and post…my all time favourite sabzi… Gatte ka sabzi ..a sabzi made up of besan, tomatoes and onions

This is my contribution for RCI-Rajasthan hosted by Padmaja


Print Recipe
RCI-Rajasthan : Gatte ki Sabzi
Servings
Ingredients
For the gravy
Servings
Ingredients
For the gravy
Instructions
  1. Mix all the ingredients for the gatte and make it into a dough using water.
  2. Leave the dough closed in a vessel for 15 minutes.
  3. Make balls out of the besan mixture and shape them in an elongated fashion as shown in the picture
  4. To cook the gatte there are two methods: a. steam the elongated shaped gatte like idlis in a pressure cooker for 15 mins or b. Take some water in a kadai and let it boil, drop these gatte in the boiling water and remove them from the boling water only when they start floating on the surface of the water.
  5. For the gravy, heat oil in a kadai, add jeera to it and let it splutter.
  6. Add the finely chopped onion and ginger - garlic paste to this and saute till both the ingredients loose their raw smell.
  7. Add the tomatoes and cook them for some time.
  8. Parallely, make pieces of the gatte ( appprox 1 inch in size) and fry them in oil.
  9. Add the fried gatte to the tomato gravy, add curd and 2 cups of water and let the whole thing simmer for about 20 mins
  10. Add salt, chilli powder and dhania powder, turmeric powder to the gravy...
  11. Granish with chopped coriander leaves and serve hot with phulkas