Ladakhi Skyu
A hearty Ladakhi wheat-pasta stew with pinched dough shells simmered with root vegetables in a light savoury broth.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Heavy-bottomed pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 7 g
- carbs
- 56 g
- fibre
- 6 g
- protein
- 8 g
- calories
- 310 kcal
Instructions
- 1
Knead the whole wheat flour and water into a firm dough. Let it rest for 20 minutes.
- 2
Pinch off small pieces of dough. Press each piece between your thumb and forefinger to shape thin curved shells.
- 3
Heat the mustard oil in a heavy pot. Fry the onion until it turns clear.
- 4
Add the chopped tomato. Cook until it turns soft.
- 5
Add the potatoes, carrots and turnip. Stir everything for two minutes.
- 6
Pour in enough water to cover the vegetables. Bring the liquid to a boil.
- 7
Simmer gently for 15 minutes until the vegetables are half cooked.
- 8
Drop in the shaped dough shells. Stir gently so they do not stick together.
- 9
Simmer for another 15 minutes until the pasta shells are cooked through and the broth thickens slightly.
- 10
Stir in the salt and crushed dried mint. Serve the dish hot.
Chef's tips
Make the dough shells thin so they cook quickly and absorb the flavours. Stir gently at first, then let the stew simmer undisturbed.
Ingredient substitutions
- mustard oil → any neutral cooking oil
Storage
Refrigerate leftovers for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of water to loosen the broth.
Common mistakes to avoid
- •Making the dough shells too thick, which leaves them raw and gummy in the middle.
Serving suggestions
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