Skyu
A traditional Ladakhi pasta dish made with thumb-sized pieces of wheat dough cooked with root vegetables and meat, offering a comforting and hearty meal.
Cuisines
Ladakhi
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1 cup | water |
| 1 tablespoon | vegetable oil |
| — | salt to taste |
Instructions
- 1 In a bowl, mix the all-purpose flour with a pinch of salt and 1 cup of water to form a smooth dough.
- 2 Divide the dough into small marble-sized balls and flatten them slightly with your thumb to form discs.
- 3 Heat 2 tablespoons of vegetable oil in a pot over medium heat.
- 4 Add cumin seeds to the oil and let them splutter.
- 5 Add diced potatoes, carrots, radish, and green peas to the pot and sauté for 5 minutes.
- 6 Sprinkle turmeric powder, red chili powder, and salt to taste over the vegetables and mix well.
- 7 Pour 2 cups of water into the pot and bring it to a boil.
- 8 Gently add the dough discs into the boiling water and reduce the heat to a simmer.
- 9 Cover and cook for about 30 minutes, stirring occasionally, until the dough discs are cooked and the vegetables are tender.
- 10 Adjust the seasoning if necessary and garnish with fresh cilantro before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.