Ladakh is renowned for its breathtaking scenery, clean air, lovely settings, and breathtaking sceneries. Ladakh’s cuisine is another factor contributing to its reputation as a traveler’s paradise. The cuisine of Ladakh is incredibly distinctive and can quickly become a person’s comfort food. One such comfort meal that is popular in Ladakh and is known for its health advantages is chutagi. Tagi means bread, and Chu means water. Pasta called chutagi is cooked in a hearty vegetable broth made with potatoes, carrots, and lush green vegetables from the area.
Here’s a really simple and enjoyable method to make Ladakh comfort food at home.
Ingredients used:
- ¾ cup whole wheat flour (atta) and for dusting
- Salt to taste
- 4 tbsps oil
- 200 grams boneless mutton, cut into ½ inch pieces
- 2 tbsps chopped garlic
- 2 medium white onions, chopped
- 2 medium kohlrabies, peeled and cut into ½ inch pieces
- 2 medium carrots, peeled and cut into ½ inch pieces
- 2 medium potatoes, peeled and cut into ½ inch pieces
- Salt to taste
- Crushed black peppercorns
- ½ tsp red chilli powder
- 5 cups mutton stock
- 2 medium tomatoes, chopped
- 16-20 spinach leaves, roughly chopped
Procedure:
- Take whole wheat flour in a bowl, mix in water and salt, and knead into a soft dough. Set aside.
- Next, use the dough to form the desired shape by rolling it into a semi-thick disc and cutting it into small roundels.
- Heat up some oil in a skillet, add the mutton, and sauté it for three to four minutes before setting it aside.
- Garlic, white onion, kohlrabi, carrots, potatoes, crushed black pepper, red chili powder, and salt should all be added to the pan and mixed well.
- After that, pour in three cups of mutton stock, cover, and simmer for a while.
- Cover and simmer the mutton with the made dough pieces, the leftover liquid, and the tomato.
- Mix thoroughly after adding the spinach and serve hot.
(Recipe Credit: Sanjeev Kapoor, Ace Chef)
