Ladakh
Skyu
Thumb pressed dough cups soaking up a milky vegetable stew. Hands on cooking, literally.
60 minTime
11 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original313kcal
11 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.
Ingredients
Method
6 steps- 1Knead the atta, a pinch of salt and 1/2 cup water into a firm, smooth dough. Rest 20 minutes.
- 2Heat the ghee and cook the onion until soft. Add the garlic, ginger and chilli, then the tomato and turmeric, and cook until pulpy.
- 3Add the turnip, potato, peas, the remaining water and remaining salt. Simmer 10 minutes.
- 4Pinch off grape sized pieces of dough, roll into balls and press each flat with your thumb to make a small cup.
- 5Drop the skyu into the simmering stew and cook 12 minutes, stirring now and then.
- 6Pour in the milk and heat for 2 minutes without boiling hard. Finish with coriander.
Serve it like this
Serve in deep bowls with plenty of the creamy broth and coriander on top.
