Tibetan Thukpa

About Tibetan Thukpa

Ingredients

• Small bundle of spinach, finely shredded 1
• Medium potato, cut into small pieces 1
• Oil 2 tsps
• Garlic cloves, finely chopped 4
• Ginger, finely chopped 1 tbsp
• Spring onions, finely chopped 3 to 4
• Butter 2 tbsps
• Medium tomato, seeded and chopped 1
• Kopan masala 1 tbsp
• Turmeric powder ¼ tsp
• Red chilli powder ½ tsps
• Curry powder / Sambhar powder ½ tsp
• Salt to taste
• Vegetable stock 4 cups
• Soy sauce 2 tbsps
• Noodles, cooked 1 cup
• Black pepper powder to taste
• Kopan masala
• Coriander seeds 4 tbsps
• Cumin seeds 4 tbsps
• Green cardamoms, peeled 20
• Cloves 20
• Cinnamon (dalchini) 2 one-inch sticks
• Black peppercorns 1 tsp
• Nutmeg (jaiphal) powder ¼ tsp

How to Make Tibetan Thukpa (Stepwise Photos)

Method

1. To make kopan masala, dry roast all the spices except nutmeg powder in a non-stick pan on low heat till lightly browned and fragrant. Cool, put into a mixer jar, add nutmeg powder and grind into a powder.
2. Heat oil in a non-stick pan, add garlic, ginger, spring onions and potato and saute for 2 minutes.
3. Add butter, tomato, kopan masala, turmeric powder, red chilli powder, sambhar powder and salt. Mix well and cook for 2-3 minutes.
4. Add vegetable stock, mix, cover and cook till the potato is soft.
5. Add soy sauce and noodles and mix gently. Add spinach and freshly ground peppercorns, mix, cover and cook for 10 minutes more.
6. Transfer into soup bowls and serve piping hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps