Madhya Pradesh Chakki Ki Shak Wheat Gluten Chunk Spiced Curry

Method

1. 1

   Make chakki: knead a stiff dough with atta.

2. 2

   Rest 30 minutes. Knead under running cold water — hold the dough ball under flowing water and knead continuously. The starch washes away (the water turns milky) and the gluten strands remain. Keep kneading and washing for 5 to 7 minutes until only a stretchy, elastic gluten mass remains.

3. 3

   Tear the raw gluten into bite-sized irregular chunks (2 to 3 cm).

4. 4

   Boil the gluten chunks in salted water for 10 to 12 minutes until cooked through and firm.

5. 5

   Drain. The cooked gluten is the chakki — it has a chewy, meaty texture.

6. 6

   Heat 2 tbsp oil. Add onion. Cook 8 minutes until golden.

7. 7

   Add ginger-garlic paste. Cook 2 minutes. Add tomatoes. Cook 6 minutes.

8. 8

   Add turmeric, coriander powder and red chilli powder. Cook 2 minutes.

9. 9

   Add cooked chakki chunks. Toss. Add 1/2 cup water. Simmer 8 minutes.

10. 10

    Add garam masala and salt. Garnish with coriander.