Chutagi is a traditional Ladakhi pasta from Ladakh region. Chutagi has typical shape flour pasta cooked with local vegetables. Tastes great and must have when you visit Leh.



  • Wheat flour
  • 1 tablespoon oil
  • 1 Onion, chopped finely
  • 2 Tomatoes, chopped finely
  • 1/4 cup spring onion / fresh coriander leaves
  • 1/2 cup cauliflower, chopped
  • 1 potato, cubed
  • 1/2 cup peas
  • 2 green chilies, chopped
  • 1/2 teaspoon cumin seeds
  • 2 garlic pods, minced
  • 1/3 teaspoon turmeric powder
  • Salt


  1. Knead flour into a tight dough with water. Allow to rest for some time.
  2. Take a piece of dought and roll into flatbread / roti shape. With round cookie cutter, cut small round shape.
  3. Pull, roll into cyclindrical shape and pull edges to make bow tie shaped pasta.
  4. Cook pasta in boiling water (salt and little turmeric added) for about 10 minutes. Keep aside.
  5. Heat oil in another pan. Splutter cumin seeds.
  6. Add and fry onions till it changes colour.
  7. Add garlic, tomatoes and cook well till soft. (You may prefer to blend this tomato, onion mixture into nice red gravy)
  8. Add vegetables - cauliflower, potatoes, peas along with a cup of water and turmeric powder.
  9. Add cooked pasta. Adjust consistency with water. Cover and cook for 5-10 minutes.
  10. Adjust taste with salt and pepper.
  11. Garnish with spring onions and serve Chutagi hot.

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