Chutagi

Ingredients

• •Wheat Flour
• •Potato
• •Tomato
• •Onion
• •Green Vegetables
• •Ginger
• •Garlic

Steps

1. 1Knead a firm dough from wheat flour and water, then let it rest so it becomes easier to roll and shape.
2. 2Pinch off small pieces of the dough and press each one between your fingers into a tiny bowtie or pinwheel shape, setting them aside on a floured surface.
3. 3In a pot, sauté chopped onion, ginger, and garlic in a little oil until fragrant, then add tomatoes and cook until they break down into a soft base.
4. 4Add diced potatoes and any available local greens or vegetables, along with enough water to create a light broth, and simmer until the vegetables are nearly tender.
5. 5Drop the shaped dough pieces into the simmering broth and cook them until they float and turn slightly translucent, which shows they are done.
6. 6Season the stew with salt and a touch of ground spice to taste, keeping the flavors simple and warming.
7. 7Stir gently from time to time so the dumplings do not stick together or to the bottom of the pot.
8. 8Serve the chutagi hot in bowls, spooning out both the broth and the dumpling pieces together, ideal for the cold Ladakhi climate.