Chakki ki Shaak

Prepare the chakki (wheat dumplings): combine whole wheat flour, besan, 0.5 tsp salt, and a pinch of turmeric. Add water gradually and knead into a firm dough. Roll into a thick log and cut into small, irregular pieces (about 2 cm). These are the "chakki" pieces.

Bring a pot of salted water to a boil. Add the chakki pieces and cook for 8–10 minutes until they are cooked through and slightly firm. Drain and set aside.

Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter.

Add finely chopped onions and sauté until golden brown, about 6–7 minutes.

Add minced garlic, grated ginger, and slit green chillies. Cook for 2 minutes.

Add chopped tomatoes and cook until they break down into a thick masala, about 5–6 minutes.

Add turmeric powder, coriander powder, and red chilli powder. Stir and cook for 2 minutes.

Add the boiled chakki pieces to the masala. Toss gently to coat.

Add 200 ml water and salt. Stir well. Bring to a simmer.

Cover and cook on medium-low heat for 8–10 minutes until the chakki pieces have absorbed the masala and the gravy has thickened.

Add garam masala and amchur. Stir and cook for 2 more minutes.

Garnish with fresh coriander leaves and serve hot with roti or rice.