Vegetarian Thukpa Recipe
The Vegetarian Thukpa is a soul-warming, hearty soup hailing from the vibrant North-Eastern regions of India, particularly popular in Leh and Ladakh. This special rendition is adapted from celebrity Chef Saransh Goila’s bestselling book India On My Platter. Reimagined for our Love with Recipes site, this Thukpa showcases traditional flavors while celebrating simplicity and nutrition, perfect for a comforting lunch or a quick weeknight dinner.
Ingredients
For the Soup Base
| Ingredient | Quantity |
|---|---|
| Mustard oil | 1 teaspoon |
| Spring Onion (Bulb & Greens) | 2, finely chopped (or regular onions) |
| Garlic | 4 cloves, finely chopped or crushed |
| Tomatoes | 2, finely chopped |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Whole Black Peppercorns | 1 teaspoon, freshly pounded |
| Spinach Leaves (Palak) | 1 cup, roughly chopped |
| Radish (Mooli/Mullangi) | 2, chopped |
| Coriander Leaves (Dhania) | 2 sprigs, finely chopped |
| Lemon juice | From 1 lemon |
| Salt | To taste |
For Hand-Rolled Noodles (Paape)
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Whole Egg (optional) | 1 |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 180 kcal |
| Protein | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Fats | 3 g |
| Vitamin C | 15 mg |
| Iron | 2.5 mg |
Preparation Time and Cook Time
| Task | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
Instructions
Step 1: Prepare the Hand-Rolled Noodles (Paape)
- Mix the Dough: In a large mixing bowl, combine whole wheat flour, a pinch of salt, and water. Gradually add water, kneading the mixture into a firm, smooth dough. Cover and let it rest for 10 minutes.
- Roll and Shape: After resting, divide the dough into three equal portions. Roll each portion into thin, large rounds, using extra flour to prevent sticking.
- Cut the Noodles: Slice the rolled dough into thin strips to create noodles. Set aside.
Step 2: Cook the Soup Base
- Heat the Oil: In a large saucepan, heat mustard oil over medium heat. Add finely chopped onions and garlic. Sauté until the onions turn translucent and aromatic.
- Cook the Tomatoes: Add the chopped tomatoes and cook on medium heat until soft and mushy, stirring occasionally.
- Add Spices: Stir in cumin powder, garam masala, and freshly pounded black pepper. Mix well to coat the ingredients.
- Incorporate Vegetables: Add spinach leaves and radish. Sauté for a couple of minutes to combine the flavors. Cover the pan and let the vegetables simmer for 2-4 minutes on low heat.
- Boil the Broth: Add 3 cups of water to the saucepan and bring to a brisk boil.
Step 3: Cook the Noodles and Assemble
- Cook the Noodles: Once the broth boils, add the hand-cut noodles (paape) to the pot. Continue boiling for 3-4 minutes, stirring occasionally. You’ll notice the noodles rising to the surface when cooked.
- Season the Soup: Add salt and lemon juice to taste. Stir well.
- Finish with Fresh Herbs: Turn off the heat and garnish the soup with freshly chopped coriander leaves.
Serving Suggestions
Serve the Vegetarian Thukpa piping hot as a standalone meal or pair it with Vegetarian Momo Recipe-Steamed Dumplings, a popular North-Eastern street food, for a relaxed and wholesome Sunday lunch.
This dish brings the earthy, wholesome flavors of the mountains to your table, combining the goodness of hand-rolled noodles with nutrient-packed vegetables. Enjoy the Vegetarian Thukpa Recipe as a fulfilling meal that nourishes both body and soul!
