Madhya Pradesh Chakki Ki Shak Wheat Chunk Curry

Method

1. 1

   Make the very firm dough: Combine wheat flour, ajwain and salt. Add water very gradually — much less than for regular dough, about 1/3 to 1/2 cup. Knead into an extremely firm, stiff dough — much stiffer than chapati dough. The firmness is essential: loose dough will dissolve in the curry rather than staying as chunks.

2. 2

   Shape the chakki: Break off small pieces of dough — about 2 teaspoons each. Roll each into a rough ball or cylinder between your palms. Press firmly. These are the chakki (wheat chunks). Do not make them smooth — the rough surface helps the curry cling to them.

3. 3

   Par-boil the chakki: Bring a pot of salted water to a boil. Drop the wheat chunks in. Boil for 8 to 10 minutes until they are firm and cooked through but not mushy. Drain. Keep aside.

4. 4

   Make the curry base: Heat 3 tbsp oil in a heavy pot on medium. Add cumin seeds — wait to crackle. Add bay leaves. Add finely chopped onion. Cook 10 to 12 minutes until deep golden.

5. 5

   Add aromatics: Add ginger paste and garlic paste — stir 2 minutes. Add tomatoes — cook 8 minutes until fully broken down and oil separates.

6. 6

   Add spice powders: Turn to low. Add red chilli powder, coriander powder and turmeric — stir 2 minutes.

7. 7

   Add water and salt: Add 1.5 cups water and salt. Bring to a boil.

8. 8

   Add the chakki chunks: Gently add the par-boiled wheat chunks to the simmering curry. Stir gently — they are delicate.

9. 9

   Simmer until absorbed: Cook on medium-low heat for 15 minutes. The chakki chunks will absorb the curry flavour and become slightly soft on the outside while remaining firm inside. The gravy will thicken.

10. 10

    Finish and serve: Add garam masala. Stir gently. Scatter coriander leaves. Serve with additional wheat bread or rice.

11. 11

    Note: Chakki Ki Shak is a preparation from the Malwa and Nimar regions of Madhya Pradesh — a clever way of making wheat into a curry ingredient rather than bread. In times when vegetables were scarce or expensive, wheat dough chunks provided the substance of the meal. This preparation reflects the ingenuity of the Malwa cooking tradition and is now eaten as a matter of preference rather than necessity.