Chakki ki Sabzi

Ingredients

For chakki

•            1 cup wheat flour

•            salt to taste

•            1/4 tsp haldi

•            1/4 tsp red chilli powder

For curry

•            2 tbsp ghee

•            2 green cardamom

•            3-4 cloves

•            1" cinnamon

•            1/2 tsp cumin seeds

•            1/4 tsp hing

•            2-3 green chillies, slit into halves

•            50 g chopped onion

•            1 tsp garlic paste

•            1 tsp ginger paste

•            1 cup sour yogurt

•            1/2½tsp red chilli powder

• 1/4 tsp turmeric powder

•            1 tsp coriander powder

•            1/2 tsp garam masala powder

•            salt to taste

•            2 tbsp coriander leaves, chopped

Method

For chakki

In a bowl, add wheat flour, haldi, red chilli powder, salt, and make a loose dough, keep it aside for 1 hour.

Using a fine strainer, wash the dough with a sieve under running water. Start stretching the dough with your hands in the sieve till the dough looks stretched enough.

Spread the dough on a flat surface like a thick flatbread (roti) and cut into square shapes of 1/2" each.

Put the cut dough pieces in boiling water and remove once the dough is cooked and floats on top.

Fry the dough pieces in hot oil not letting it get too brown. Once the dough is firm on the outside, remove and place on a paper napkin.

For curry

In a kadhai, add ghee and add the crushed whole garam masala spices.

Add finely chopped onion and fry on medium flame till onions are translucent.

Add ginger-garlic paste and fry till raw smell of the ginger-garlic is gone.

Add turmeric, red chilli powder, coriander powder, hing, sauté for a less than a minute.

Add yogurt and water in the pan, mix well.

Let the yogurt cook on low heat till oil is seen floating on the curry.

Add the fried dough in the curry and cook for 4-5 minutes. Add little water if needed.

Garnish with coriander leaves.