Ladakhi Chutagi
Bow-shaped wheat dumplings simmered in a light, savoury vegetable broth, a close cousin of skyu found in Leh households.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Heavy pot
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 6 g
- carbs
- 50 g
- fibre
- 5 g
- protein
- 7 g
- calories
- 280 kcal
Instructions
- 1
Mix the wheat flour and water into a firm dough. Let it rest for 15 minutes.
- 2
Roll the dough into small balls. Press each ball with your thumbs into tiny bow or flower shapes.
- 3
Heat oil in a pot. Fry the onion and garlic until fragrant.
- 4
Add the chopped tomato. Cook until it breaks down into a soft mash.
- 5
Pour in the water. Bring it to a fast rolling boil.
- 6
Add the radish slices. Simmer gently for 8 minutes.
- 7
Drop in the shaped dough pieces. Stir gently so they do not stick.
- 8
Simmer for 12–15 minutes until the dough is cooked through.
- 9
Stir in the chopped spinach. Cook for another 2 minutes.
- 10
Season with salt and crushed pepper. Serve hot.
Chef's tips
Pinch the edges of the dough thin so they cook evenly. Stir in leafy greens at the end to keep their bright colour.
Ingredient substitutions
- spinach → any local leafy green
Storage
Store in the fridge for up to 2 days.
Reheating
Reheat on the stovetop with a little extra water.
Common mistakes to avoid
- •Adding too many dough pieces at once, which makes them stick together.
Serving suggestions
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