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Family recipeNon-VegMainHyderabadi

Chakoli

Amma's notebook · Breakfast, snacks & starters, page 8

Hyderabadi wheat 'diamonds' cooked in a juicy masala with meat, a full meal from fresh dough or leftover rotis.

Chakoli, in Amma's handwriting (part 1 of 2)Chakoli, in Amma's handwriting (part 2 of 2)
Amma's original (the recipe continues onto the next page). Tap to open full size.

Method

Fresh

  1. Make a wheat dough, roll into round rotis and cut into diamond-shaped pieces. Spread out to dry for 5-10 minutes, dusting with dry atta so they don't stick.
  2. Heat oil and add bay leaf, dalchini and shahzeera, then the piyaz. When brown, add all the regular masalas and tomatoes or curd. Boiled meat pieces can go in now. Bhuno.
  3. Add water for the amount of atta pieces and cook until they are done and tender, adding more water if needed.
  4. Add kothmir, hari mirchi and lemon juice. Keep it juicy juicy.

With leftovers

  1. Use leftover rotis and puris, and leftover dahi or bhuna gosht pieces.
  2. Make the masala as above, then add the broken rotis and puris and cook for some time.

Serve with

Hot, with lemon juice.

Amma's notes

  • It is a full meal.
  • Can be veg or non-veg; for veg, add paneer for richness.

Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.

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