DHABA CHAKKI KI SABZI

“Atte ki chakki, masaledar tari.”

Wheat dough is washed down to its gluten, steamed into a firm chakki and simmered in a curd and onion gravy spiced with Sunder Sabji Masala, a Malwa highway favourite.

TIME 125 minSERVES 4DIET VegHOST RameshjiDHABA ROUTE NH-52, Indore to DewasTASTE Ghar ka swaadHEAT Medium

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RECIPE CREDIT

Rameshji

Chief Swaad Inspector

Atte ki chakki, masaledar tari.

0/8 steps done. Tap a step below.

KITCHEN CLOCK

CHOPPING & PREP

25 min

SEASONING & REST

60 min

COOKING

40 min

TOTAL

125 min

Ghar ka swaad · Medium

NUTRITION PER SERVING

Calories	330 kcal
Protein	15 g
Carbohydrates	36 g
Fat	14 g
Fibre	3 g
Sodium	700 mg

Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.

SAMAAN

AISE BANAO.

01Knead the flour into a soft dough with water. Cover with water and rest for 1 hour.

02Wash the dough under water in a large bowl, squeezing gently, until the water runs almost clear and only a rubbery lump remains.

03Shape the lump into a flat cake and steam it for 20 minutes. Cool and cut into cubes.

04Heat oil, crackle the jeera and cook the onion until golden. Add ginger-garlic paste.

05Add tomato puree and all the powdered spices with salt. Cook until oil separates.

06Lower the heat and stir in the curd slowly so it does not split.

07Add 1 1/2 cups water and the chakki cubes. Simmer for 10 minutes.

08Finish with coriander and serve with roti or rice.

RAMESHJI KA TIP“Chief Swaad Inspector approved. Sunder daalo, swaad badhao.”Keep the heat low when adding curd and stir constantly, or the gravy will curdle.