Thukpa

About Thukpa

Ingredients

• Chicken mince 250 gms
• Chicken stock 1⅔ cups
• Garlic cloves, crushed 8
• Green chillies, chopped 4
• Spring onions (hare pyaaz), chopped 2
• Large carrot 1
• Egg 1
• Spring onion greens, chopped 3 stalks
• Salt to taste
• Broccoli florets 4 to 5
• Noodles 100 gms
• Thin strips of red capsicum for garnish
• Thin strips of yellow capsicum for garnish

How to Make Thukpa (Stepwise Photos)

Method

1. Heat a deep non-stick pan, add chicken stock and bring it to a boil. Add half the garlic, half the green chillies, spring onions and cook for 2 minutes.
2. Peel carrot, cut into small pieces and add to the stock.
3. Take chicken mince in a bowl, add egg, spring onion greens, remaining garlic, remaining green chillies and salt and mix well.
4. Divide this mixture into small balls and drop into the boiling stock. Add broccoli florets.
5. Add noodles and a little water and let it come to a boil. Adjust salt. Cook till the noodles and chicken are done.
6. Transfer into a serving bowl, garnish with spring onion greens, red and yellow capsicum strips serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel 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