Ladakhi Tsampa Balls
A traditional no-cook barley dish where roasted tsampa flour is hand-kneaded with butter tea into small, energy-dense balls.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 5 g
- carbs
- 38 g
- fibre
- 6 g
- protein
- 6 g
- calories
- 210 kcal
Instructions
- 1
Put the roasted barley flour into a wide mixing bowl.
- 2
Pour warm butter tea slowly over the flour. Mix it with your fingers as you pour.
- 3
Press and knead the mixture with your hand inside the bowl. Keep turning it until a dough forms.
- 4
Mix in crumbled dried churpe (hard yak cheese) if you want extra flavour.
- 5
Divide the dough into small pieces. Roll each piece into a firm ball.
- 6
Serve straight away with a cup of hot butter tea.
Chef's tips
Add the tea slowly so the mixture does not get watery. The dough needs to be firm enough to shape by hand.
Ingredient substitutions
- butter tea → warm milk with a little butter and salt
Storage
Best eaten fresh; does not store well once mixed.
Reheating
Not applicable, as this is a no-cook dish.
Common mistakes to avoid
- •Pouring in too much liquid at once, which makes the tsampa (roasted barley dough) too sticky to shape.
Serving suggestions
Cooked Ladakhi Tsampa Balls?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Ladakh
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
