Chutagi

This week, we’re bringing you the recipe for Chutagi - straight from the kitchen of Stanzin, an expert in Ladakhi cuisine. The name itself tells a story: “Chhu” means water or soup, and “Tagi” refers to roti or dough pieces. Together, Chutagi is a comforting bowl of hand-shaped dough cooked in a rich, wholesome vegetable gravy. Made with simple ingredients yet full of warmth, it’s the kind of dish that feels like home in every spoonful.

Ingredients for Chutagi

For the dumplings:

• Whole wheat flour – 2 cups

• Water – to knead

For the gravy:

• P Mark Kachi Ghani Mustard Oil – 3 tbsp

• Onions – 2 medium, chopped

• Tomatoes – 2 medium, chopped

• Red chilli powder – 1 tsp

• Turmeric powder – ½ tsp

• Salt – to taste

• Mixed vegetables (carrot, beans, peas, potatoes) – 1–1½ cups, chopped
  

Method for Chutagi

1. Knead whole wheat flour with water into a slightly firm dough. Let it rest for a few minutes.

2. Roll the dough into a thin sheet and cut into small pieces or strips. Shape each piece by wrapping it around your finger and folding gently. Keep aside.

3. Heat P Mark Kachi Ghani Mustard Oil in a pan. Add chopped onions and sauté until golden brown.

4. Add red chilli powder and turmeric, then mix well. Add chopped tomatoes and salt, cooking until the masala softens and the oil begins to separate.

5. Add the chopped vegetables and sauté for a couple of minutes.

6. Add water and bring the gravy to a boil. Gently add the shaped dumplings and cook on medium heat for about 15 minutes until they are soft and fully cooked.

7. Your delicious Chutagi is ready!

Stay tuned every Friday for a brand-new recipe. Whether you’re a seasoned cook or just mustard-curious, our blog is your home for flavourful ideas and kitchen inspiration.