Ladakh

Chu tagi

Little dough bow ties swimming in a vegetable stew. Formal wear for soup.

60 minTime

9 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

287kcal

9 gprotein

9 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Whole wheat flour (wholemeal atta flour, chapati flour)1⅔ cups

Water½ cup for the dough, 4 cups for the stew

Salt1½ tsp, divided

Cooking oil (vegetable oil)1½ tbsp

Onion1 large, sliced

Ginger2.5 cm, grated

Garlic3 cloves, minced

Tomato2 medium, chopped

Turmeric (ground turmeric)¼ tsp

Green chilli1, slit

Potato1 large, cubed

Turnip1 small, cubed

Carrot1, sliced

Spinach2 handfuls, chopped

Coriander leaves (cilantro)to garnish

6 steps

1Knead the atta, a pinch of salt and 1/2 cup water into a smooth, firm dough. Rest 20 minutes.
2Heat the oil and cook the onion until soft. Add ginger, garlic and chilli, then the tomato and turmeric and cook until pulpy.
3Add the potato, turnip, carrot, 4 cups water and the remaining salt. Simmer 10 minutes.
4Roll the dough thin and cut 4 cm circles. Fold each in half, then pinch the two corners together to make a little bow.
5Drop the chu tagi into the simmering stew, stirring gently, and cook 10 minutes. Add the spinach for the last 2 minutes.
6Serve hot with coriander.

Serve it like this

Serve in deep bowls with plenty of broth and coriander on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.