A superb pasta-like native Ladakhi #HiddenGemsOfIndia recipe - Chutagi where 'chu' means water and 'tagi' means bread. For this wholesome soupy meal specially hand-rolled bow-tie shaped pasta is cooked in a thick and rich sauce along with a variety of seasonal produce like carrots green leafy and sometimes even mutton. Locals love to keep the recipe simple making it a perfect comfort food during winter.
CHUTAGI
Ingredients
¾ cup whole wheat flour (atta) + 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
Method
1. Take whole wheat flour in a bowl. Add salt 5 tbsps water and mix well. Knead to form semi soft dough. Set aside for 10-15 minutes.
2. Dust some whole wheat flour on the surface and roll out the dough into semi thick disk.
3. Cut into small roundels with the help of a cookie cutter.
4. Apply little water pinch 2 edges and then pinch remaining edges to make the desired shape.
5. Heat oil in a non-stick wok. Add mutton and sauté on high heat for 3-4 minutes. Transfer on a plate and set aside.
6. Add garlic to the same pan. Add white onion and sauté till translucent.
7. Add kohlrabi carrots and potatoes and mix well.
8. Add salt crushed black peppercorns and red chilli powder and mix well.
9. Add 3 cups mutton stock cover and cook for 5-6 minutes.
10. Add mutton prepared dough pieces remaining stock and tomato and mix well. Cover and cook for 10-15 minutes.
11. Add spinach and mix well. Cook for 2 minutes.
12. Transfer into individual serving bowls and serve hot.
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