Preparation
In a bowl, add 1 cup wheat flour (gehu atta), add ¼ tsp salt and make a loose dough, keep it aside for 1 hour.
Knead it for 3-4 times in between so that it becomes loose and fluffy.
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.
Let the dough lose the extra flour in the water and what will remain is a paste like dough (similar to chewing gum).
Spread the dough on a flat surface like a thick flatbread (roti) and cut into square shape of ½ inch.
Put the cut dough piece in boiling water and remove once the dough is cooked and floats on top.
Fry the dough pieces in hot oil but let it not become too brown. Once the dough is firm on outside, remove and put on paper napkin.
In a pan (kadhai), add 1 tbsp. ghee and add the crushed whole garam masala spices.
Add finely chopped onion and fry on medium flame till onions are translucent.
Add 1 tsp ginger garlic paste and fry till raw smell of ginger garlic is gone.
Add ¼ tsp turmeric, ½ tsp red chilli powder, 3 tsp coriander powder and sauté for a less than a minute.
Add 2 tbsp. curd and 1 cup water in the pan and mix well.
Let the curd cook at 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.
Chakki ki sabji is ready, serve hot with plain roti.