March 22, 2011

Chakolya/Varan Fal (Indian Pasta)

Chakolya is one of the comfort foods in Maharashtrian families. Its easy to make, tastes good, made up of whole wheat and requires less oil. So its an overall a healthy and tasty combo :)
 

Chakolya 007

 

Ingredients:

 

For Amti (Sauce):

1/2 cup toor Dal (Pigeon Pea/Pulses)

1 tsp. mustard seeds

1/2 tsp. cumin seeds

1 tsp. asafoetida

1 tsp. turmeric powder

2 tbsp. roasted desiccated coconut

2 tsp. or to taste red chilli powder

1 tsp. or to taste Goda Masala

2 tsp. tamarind juice (or to taste)

1 tbsp. jaggery

Salt to taste

1 tbsp. oil for tempering

 

For Chakolya Dough (Pasta strips):

1/2 cup Wheat flour (Chapatti atta)

pinch of salt

1 tsp. oil for kneading

Water for kneading

 

Serving suggestions:

Coriander leaves finely chopped

Dollop of homemade ghee (toop)

 

Method:

  1. Prepare the chakolya dough – knead the wheat flour along with salt, oil and water with consistency similar to Chapatti dough. Keep it aside covered for 30 min.
  2. Till then, cook the toor dal (with water) in pressure cooker giving 3-4 whistles and then 10 min on low flame. Whisk it thoroughly with ravi or beater into a uniform mixture.
  3. Heat oil in a cooking pot, add mustard seeds, cumin seeds. As both seeds crack up add asafoetida and turmeric powder.
  4. Now add the cooked dal, remaining seasoning – chilli powder, goda masala, salt, jaggery, desiccated coconut and tamarind juice.
  5. Mix well and add a cup (or more) of water to reduce the consistency. (Don't worry, consistency thicken in the end) Bring it to boil.
  6. Divide the dough in to 2-3 equal portions, dust with some flour and roll each portion not very thin round (up to 3-4 mm thickness ). Cut it into 1x1 inches diamonds or squares.
  7. Slide all squares/diamonds into the boiling amti. Let it cook for next 8-9 min. Keep stirring in between to avoid sticking to bottom.
  8. Serve hot with coriander leaves and dollop of homemade ghee.

 

Tip: To reduce toor dal cooking time, soak it for 30 min before cooking. This makes daal soft and cooks faster

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3 comments:

Pari said...

Hi!
First time here and good to see another marathi blogger. Love the chakolya anytime, we call them mutkule.
Do check out my space whenever time permits.
FOODELICIOUS

Chowder Singh said...

What a wonderful dish!

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