Madhya Pradesh Chakki Ki Shak Wheat Gluten Chunk Spiced Curry

Ingredients

• For chakki:
• 2 cups whole wheat flour (atta) — kneaded into a stiff dough with 3/4 cup water, rested 30 minutes
• 2 cups water — for the final washing
• For the curry:
• 1 medium onion — finely chopped
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 cup water
• Salt
• Fresh coriander

Method

1. Make chakki: knead a stiff dough with atta.
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. Tear the raw gluten into bite-sized irregular chunks (2 to 3 cm).
4. Boil the gluten chunks in salted water for 10 to 12 minutes until cooked through and firm.
5. Drain. The cooked gluten is the chakki — it has a chewy, meaty texture.
6. Heat 2 tbsp oil. Add onion. Cook 8 minutes until golden.
7. Add ginger-garlic paste. Cook 2 minutes. Add tomatoes. Cook 6 minutes.
8. Add turmeric, coriander powder and red chilli powder. Cook 2 minutes.
9. Add cooked chakki chunks. Toss. Add 1/2 cup water. Simmer 8 minutes.
10. Add garam masala and salt. Garnish with coriander.