Tingmo
An authentic vegetarian recipe from Ladakh, India
Cook Time
90 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
400g All-purpose flour (maida)
7g Dry yeast
220ml Warm water
10g Sugar
5g Salt
15ml Oil
6 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
Dissolve yeast and sugar in 50 ml of warm water. Let it sit for 10 minutes until frothy and active.
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In a large bowl, combine flour and salt. Add the activated yeast mixture, oil, and remaining warm water. Mix to form a shaggy dough.
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Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. The dough should spring back when poked.
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Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 45–60 minutes until doubled in size.
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Punch down the risen dough and divide into 4 equal portions.
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Roll each portion into a thin rectangle about 20 cm × 15 cm.
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Roll each rectangle tightly from the long side into a log shape, like a Swiss roll. Pinch the seam to seal.
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Coil each log into a spiral shape, tucking the end underneath. This creates the characteristic layered, swirled appearance of tingmo.
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Place the shaped tingmo on a greased steamer tray. Cover and let them proof for another 15 minutes.
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Steam over boiling water for 15–18 minutes until the tingmo are cooked through, fluffy, and spring back when pressed. Serve hot with butter tea (po cha), stew, or curry.
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Chef's Tips
The spiral rolling technique is what creates tingmo's distinctive layered texture — roll the dough tightly and evenly for the best result.
Do not open the steamer lid during cooking; the sudden temperature drop can cause the tingmo to collapse and become dense.
Tingmo is the Ladakhi equivalent of steamed bread and is traditionally eaten with butter tea or thukpa — the soft, pillowy texture is perfect for soaking up broths.
Leftover tingmo can be sliced and pan-fried in butter the next day for a delicious crispy variation.
About This Dish
Tingmo is a traditional vegetarian dish from Ladakh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The spiral rolling technique is what creates tingmo's distinctive layered texture — roll the dough tightly and evenly for the best result. - Do not open the steamer lid during cooking; the sudden temperature drop can cause the tingmo to collapse and become dense. - Tingmo is the Ladakhi equivalent of steamed bread and is traditionally eaten with butter tea or thukpa — the soft, pillowy texture is perfect for soaking up broths. - Leftover tingmo can be sliced and pan-fried in butter the next day for a delicious crispy variation.
Category
Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Medium