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Ladakhi skyu
Wheat dough and root vegetable stew
Skyu: thumb-pressed wheat dough stewed with root vegetables, a Ladakhi winter one-pot
Skyu is what Ladakhi families in Leh and the villages along the Indus cook when the passes close and fresh vegetables run short: a thick stew of turnip, potato and carrot with little cups of wheat dough pressed with the thumb, a bit like orecchiette. It is filling, gently peppery and made in a single pot on the kitchen stove that also heats the house. Some homes finish it with a splash of milk or a crumble of dried cheese; this version keeps it plant-based and lets the vegetables flavour the broth. Chef's tip: press each piece of dough thin enough to see the thumbprint clearly; thick pieces stay doughy in the middle.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the skyu
- ½ cup water
- 1 pinch salt
For the stew
- 2 tbsp vegetable oil
- 1 onionchopped
- 3 garlic cloveschopped
- 1 tbsp fresh gingergrated
- 1 tomatochopped
- 1 potatopeeled and cut into 2 cm cubes
- 1 carrotsliced
- 1 turnip or white radishpeeled and cubed
- 5 cups water
- 1 ½ tsp salt
- ½ tsp black pepperfreshly ground
- 1 ¾ oz spinachroughly chopped
- 2 spring onionssliced
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Method
0/7 doneStep 1: Mix 7 oz wholewheat flour (atta) and 1 pinch salt with ½ cup water into a firm dough. Knead for 3 minutes until smooth, cover and rest for 15 minutes.
18 minStep 2: Heat 2 tbsp vegetable oil in a large pot over a medium heat and cook 1 onion for 6–7 minutes, until soft and golden at the edges. Add 3 garlic cloves and 1 tbsp fresh ginger and stir for 1 minute until the raw smell goes.
8 minStep 3: Add 1 tomato and cook for 4 minutes, pressing it with the spoon, until it collapses into a paste.
4 minStep 4: Add 1 potato, 1 carrot and 1 turnip or white radish and stir for 2 minutes. Pour in 5 cups water, add 1 ½ tsp salt and bring to the boil, then simmer over a medium heat for 10 minutes.
12 minStep 5: Meanwhile pinch off marble-sized pieces of dough. Press each one into your palm with your thumb and drag slightly, to make a thin, cupped disc about 3 cm across.
Step 6: Drop the skyu into the simmering stew a handful at a time, stirring so they don't stick together. Cook for 10–12 minutes, until they float, look slightly translucent at the edges and a halved one shows no white, floury centre. Their starch thickens the broth.
12 minStep 7: Stir in 1 ¾ oz spinach and ½ tsp black pepper and cook for 2 minutes until wilted. Serve in deep bowls topped with 2 spring onions.
2 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 9 g
- Carbs
- 50 g
- Fat
- 7 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ladakhi skyu take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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