Chakolya - Indian Style Pasta

Chakolya or chakulya is a excellent Maharastrian dish. And if it raining outside then you will never forget your warmth experience of having it. It doesn't taste like pasta; it just has looks. It has its own aromatic flavor and taste. Give it a try and let me know how it works for you.

Ingredients

For the dough

2 cups wheat flour

1 tsp turmeric powder

1 tsp asafoetida

1 tsp coriander seed powder

1 tsp cumin seed powder

1 tbsp Rice flour

salt to taste

water

For the Dal

1 cup Tuvar dal

1 tsp mustard seeds

1 tsp cumin seeds

1tsp turmeric powder

1 tsp asafoetida

2-3 tsp red chilli powder/Kolhapuri chatney (as per taste)

2-3 dried red chilies(optional)

1 tsp garam masala

2-3 Amsul / 1 chopped tomato

1tsp jaggery

1 bunch of clean chopped fenugreek leaves(optional)

1 tsp oil

Method:

1. Make a soft dough using all the ingredients given for dough.

2. Heat non stick pan on medium flame. Make small balls from the dough and roll one at a time out like we do for chapatis.

3. Roast one side for about 4-5 sec. Just for to remove its stickiness. Keep aside to let it cool. Do the same for remaining balls.

4. Once all are done then cut them into pieces. Refer the image.

5. Meantime pressure cook the dal for about 3-4 whistles. Let the pressure drop by itself.

6. Heat oil in a big vessel. Add mustard seeds and cumin seeds, once they crackle add asafoetida, turmeric powder and dried red chilies.

7. Add fenugreek leaves, garam masala, red chilli powder or kolhapuri chatney, amsul or tomato and jaggery and salt. Mix well and saute for about 1 minute or so.

8. Now add the pressure cooked dal. Add water enough so that the chakolya can immerse into it. Let it boil for some time.

9. Put cutted chakolya pieces into the boiling dal and keep on the gas until the chakolya are cooked nicely.

10. Serve hot with a lots of claryfied butter and pickle and Lemon juice. Also, eating freshly made steam rice with chakolya tastes wonderful.

Note:

1. Step 2 is optional, you can directly cut rolled chapaties into given diamond like shape instead of roasting and then cutting it. Roasting chapaties, takes less time to cook and its very easy to cut it into desired shape. Also it absorb less water so it becomes less fluffy otherwise it look like smashed chapati. I like both tastes so I do using both methods any one at a time.

2. You can use any leafy vegetable in the preparation of dal as per your choice and taste.Here I have used Fenugreek leaves.