Skyu
An authentic vegetarian recipe from Ladakh, India
Cook Time
50 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
300g Whole wheat flour
150ml Water for dough
200g Turnip, peeled and diced
150g Carrot, diced
200g Potato, peeled and diced
120g Onion, sliced
4piece Garlic cloves, minced
10g Fresh ginger, grated
30g Butter or yak butter
3g Turmeric powder
8g Salt
1000ml Water for broth
30g Spring onions, chopped
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
Combine whole wheat flour with a pinch of salt. Gradually add water and knead into a stiff, smooth dough. Cover and rest for 15 minutes.
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Pinch off small pieces of dough (about the size of a marble) and flatten each piece between your thumb and forefinger to create thin, shell-shaped pasta pieces. This is the characteristic shape of skyu.
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In a large pot, melt butter over medium heat. Add sliced onions and cook for 5 minutes until softened.
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Add minced garlic and grated ginger. Sauté for 1 minute.
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Add diced turnip, carrot, and potato. Stir to coat with the butter and aromatics.
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Add turmeric powder and salt. Stir well.
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Pour in the water (or vegetable stock for richer flavour). Bring to a boil.
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Once boiling, add the shaped wheat pasta pieces one by one, stirring gently to prevent sticking.
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Reduce heat to medium-low and simmer for 20–25 minutes until the pasta is cooked through and the vegetables are tender. The broth will thicken slightly from the wheat starch.
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Taste and adjust salt. Ladle into bowls and garnish with chopped spring onions. Serve piping hot — skyu is a warming winter dish.
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Chef's Tips
The dough for skyu should be stiffer than bread dough — a firm dough holds its shape better when cooked in the broth.
The thumb-pressed pasta shape is traditional; take time to shape them properly as the thin edges cook faster and create a pleasant texture contrast.
Yak butter is the traditional fat used in Ladakh and adds a rich, slightly gamey flavour; regular butter is a good substitute.
Skyu is a complete one-pot meal — the starch from the wheat pasta thickens the broth naturally, making it hearty and filling for cold Ladakhi winters.
About This Dish
Skyu is a traditional vegetarian dish from Ladakh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The dough for skyu should be stiffer than bread dough — a firm dough holds its shape better when cooked in the broth. - The thumb-pressed pasta shape is traditional; take time to shape them properly as the thin edges cook faster and create a pleasant texture contrast. - Yak butter is the traditional fat used in Ladakh and adds a rich, slightly gamey flavour; regular butter is a good substitute. - Skyu is a complete one-pot meal — the starch from the wheat pasta thickens the broth naturally, making it hearty and filling for cold Ladakhi winters.
Category
Vegetarian
Cook Time
50 mins
Servings
4 servings
Difficulty
Medium