Ladakhi Veg Skyu
A comforting thumb-pressed pasta stew from the cold mountain deserts of Ladakh. Kneaded wheat dough pieces are simmered with hearty winter root vegetables and mild local herbs to create a deeply nourishing bowl.
55min
Total Time
4
Servings
Ladakhi
Cuisine
Recipe
1
In a bowl, mix whole wheat flour with water and knead into a firm, smooth dough; cover and rest for 10 minutes.
2
Pinch off small marble-sized pieces of dough and press each with your thumb to form tiny concave pasta shapes.
3
Heat mustard oil in a heavy pot until smoking point, reduce heat, and add cumin seeds.
4
Add onions, garlic, and ginger to the pot and sauté until softened and golden.
5
Stir in turmeric powder, coriander powder, potatoes, carrots, and turnips, stirring for 3 minutes.
6
Pour in the vegetable broth or water, bring to a boil, then gently drop in the shaped pasta pieces one by one.
7
Lower the heat, cover, and simmer for 18-20 minutes until the pasta and vegetables are fully tender.
8
Fold in the fresh spinach leaves during the last 3 minutes of cooking until wilted, adjust salt, and serve hot.
Ingredients
1.5 cups whole wheat flour
1/2 cup water, as needed for dough
2 tbsp mustard oil
1 tsp cumin seeds
1 medium onion, finely chopped
3 cloves garlic, minced
1 inch ginger, grated
1/2 cup diced potatoes
1/2 cup diced carrots
1/2 cup diced turnips
1/2 cup chopped spinach leaves
1/2 tsp turmeric powder
1 tsp coriander powder
Salt to taste
3.5 cups vegetable broth or water
*This AI-generated recipe may contain inaccuracies.