Vegetarian Thukpa is a classic soup-like dish from North Eastern cuisine, particularly popular in Leh-Ladakh. This hearty noodle soup is made with a variety of vegetables and hand-rolled noodles, making it a wholesome and comforting meal. The addition of garlic and spices gives the broth a rich and aromatic flavor, perfect for warming up on a cold day.
Vegetarian Thukpa
Veg Thukpa is a popular spicy noodle soup from the North Eastern regions of India, particularly in Sikkim and Arunachal Pradesh. This hearty and wholesome dish is perfect for a comforting meal, especially on a cold day. Let's make this delicious Vegetarian Thukpa together!
Ingredients
For the Thukpa:
- 1 teaspoon mustard oil
- 2 spring onions bulb and greens, finely chopped (or regular onions)
- 4 cloves garlic finely chopped or crushed
- 2 tomatoes finely chopped
- 1 teaspoon cumin powder jeera
- 1/2 teaspoon garam masala powder
- 1 teaspoon whole black peppercorns freshly pounded
- 1 cup spinach leaves palak, roughly chopped
- 2 radishes mooli/mullangi, chopped
- 2 sprigs coriander dhania leaves, chopped
- 1 lemon juiced
- Salt to taste
- 3 cups water
For the Hand-Rolled Noodles (Paape):
- 2 cups whole wheat flour
- 1 whole egg optional
- Salt to taste
- Water as needed
Instructions
Step 1: Prepare the Hand-Rolled Noodles (Paape)
- In a large mixing bowl, add the whole wheat flour and a pinch of salt.
- Add water little by little to make a firm and smooth dough. Cover the dough and let it rest for 10 minutes.
- Knead the dough once again and divide it into 3 large portions.
- Roll each portion into very thin rounds, tossing on flour to prevent sticking.
- Cut the rolled portions into strips to make noodles and keep them aside.
Step 2: Make the Thukpa
- In a large saucepan, heat the mustard oil on medium heat.
- Add the onions and garlic and sauté until the onions are translucent and you can smell the aromas.
- Add the chopped tomatoes and cook on low to medium heat until they become soft and mushy.
- Add the cumin powder, garam masala, and freshly pounded black peppercorns. Stir well.
- Add the chopped spinach and radish and sauté for a couple of minutes until combined with the masala.
- Cover the pan and simmer for 2 to 4 minutes on low heat until the radish and spinach are cooked through.
- Add 3 cups of water and bring the Thukpa to a brisk boil.
- Once it comes to a brisk boil, add the cut wheat strips (paapes) into the boiling Thukpa. Continue to boil for 3 to 4 minutes until the wheat strips start rising to the top.
- Finally, add salt and lemon juice to taste and give it a stir. Turn off the heat.
- Stir in the freshly chopped coriander leaves and serve hot.
Tips and Information
- Noodles: You can use store-bought noodles if you prefer, but hand-rolled noodles add a special touch to the dish.
- Vegetables: Feel free to add other vegetables of your choice, such as carrots, cabbage, or bell peppers.
- Serving: Serve the Vegetarian Thukpa hot with a side of steamed momos for a complete meal.
Experience the taste of Tibet with homemade Vegetarian Thukpa. The aromatic and flavorful broth, combined with hand-rolled noodles and fresh vegetables, makes for a delightful meal.
Serve it with steamed momos or a fresh salad to fully enjoy the flavors of this traditional dish.