Authentic Ladakhi Skyu with Warm Butter Tea
Experience the warmth of the Himalayas with this comforting Ladakhi stew featuring handmade thumb-impressed wheat pasta simmered in a rich vegetable and root crop broth.
80min
Total Time
4
Servings
Ladakhi
Cuisine
Recipe
1
Knead the whole wheat flour with water into a firm, smooth dough and let it rest for 20 minutes.
2
Pinch off small marble-sized pieces of dough and press your thumb into each to create characteristic hollow impressions (skyu shapes).
3
Heat oil or butter in a heavy-bottomed pot and add cumin seeds, letting them splutter.
4
Add chopped onions, minced garlic, and grated ginger, sautéing until translucent.
5
Stir in the chopped tomatoes, turmeric, and salt, cooking until the tomatoes turn soft.
6
Add the cubed root vegetables and green peas, tossing well for a couple of minutes.
7
Pour in the vegetable broth and bring the mixture to a rolling boil.
8
Drop the prepared skyu pasta pieces gently into the boiling broth, stirring occasionally to prevent sticking.
9
Cover and simmer on medium heat for about 20 to 25 minutes until the pasta and vegetables are tender.
10
Garnish with fresh coriander leaves and serve piping hot alongside warm Ladakhi butter tea.
Ingredients
2 cups whole wheat flour
Water as needed for dough
2 tablespoons mustard oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 cup cubed root vegetables (turnips and potatoes)
1/2 cup green peas
1 medium tomato, chopped
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
4 cups vegetable broth or water
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.