Chutagi
An authentic non-vegetarian recipe from Ladakh, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
250g Whole wheat flour
300g Mutton or lamb, small pieces
150g Turnips, diced
100g Spinach or leafy greens
150g Onion, sliced
100g Tomato, chopped
20g Ginger, sliced
5piece Garlic cloves
3piece Green chillies
30ml Butter or ghee
3g Turmeric powder
8g Salt
800ml Water
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Make the chutagi pasta: combine whole wheat flour with a pinch of salt and enough water to form a firm dough. Knead for 5 minutes until smooth. Rest for 15 minutes.
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Roll the dough into a thin sheet (about 3 mm thick). Cut into small bow-tie or butterfly shapes by pinching the centre of small rectangles — this is the traditional chutagi shape. Set aside on a floured surface.
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In a large pot, heat butter or ghee over medium heat. Add sliced onions and cook for 6–7 minutes until softened and lightly golden.
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Add sliced ginger, garlic, and green chillies. Stir-fry for 2 minutes.
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Add the mutton pieces and brown on all sides over medium-high heat for 5–6 minutes.
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Add chopped tomatoes and cook for 3 minutes. Add turmeric and salt. Stir well.
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Add 800 ml of water and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until the mutton is tender.
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Add the diced turnips and cook for 5 minutes.
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Drop the chutagi pasta pieces into the simmering broth. Cook for 8–10 minutes until the pasta is cooked through and slightly chewy.
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Add the leafy greens and stir in. Cook for 2 minutes until wilted. Taste and adjust salt. Serve hot in deep bowls — chutagi is a hearty soup-stew.
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Chef's Tips
Chutagi is Ladakh's answer to pasta soup — the bow-tie shaped wheat pasta is the defining element of this warming high-altitude dish.
Turnips are a traditional Ladakhi vegetable and add a mild sweetness to the broth; don't substitute with potatoes as the flavour profile changes significantly.
The pasta should be slightly thick and chewy, not paper-thin — it needs to hold up in the broth without disintegrating.
A vegetarian version can be made by omitting the mutton and using more root vegetables like carrots and turnips with a simple vegetable broth.
About This Dish
Chutagi is a traditional non-vegetarian dish from Ladakh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Chutagi is Ladakh's answer to pasta soup — the bow-tie shaped wheat pasta is the defining element of this warming high-altitude dish. - Turnips are a traditional Ladakhi vegetable and add a mild sweetness to the broth; don't substitute with potatoes as the flavour profile changes significantly. - The pasta should be slightly thick and chewy, not paper-thin — it needs to hold up in the broth without disintegrating. - A vegetarian version can be made by omitting the mutton and using more root vegetables like carrots and turnips with a simple vegetable broth.
Category
Non-Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium