Tsampa
An authentic vegetarian recipe from Ladakh, India
Cook Time
10 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Roasted barley flour (tsampa)
200ml Butter tea (po cha) or regular butter
40g Yak butter or regular butter
3g Salt
30g Dried cheese (chhurpi), crumbled (optional)
40g Dried apricots, chopped (optional)
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
To make butter tea (po cha) for mixing: brew strong black tea, add salt and yak butter (or regular butter), and churn vigorously until emulsified. Alternatively, use warm salted butter milk.
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Place the roasted barley flour (tsampa) in a wide, deep bowl. Make a well in the centre.
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Pour warm butter tea or warm salted butter into the well of the flour. Start with a small amount — about 100 ml.
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Using your fingers, begin mixing the flour and liquid together in a circular motion, gradually incorporating more flour from the edges.
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Continue adding butter tea gradually, kneading and mixing with your fingers until the mixture comes together into a stiff, dough-like consistency that can be shaped.
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Knead the mixture in the bowl using your fingers and palm, pressing and folding, until it forms a smooth, cohesive ball. The traditional technique involves rolling the mixture against the side of the bowl.
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Add crumbled dried cheese (chhurpi) and chopped dried apricots if using. Knead them into the tsampa ball.
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Shape into small balls or a single large ball. Tsampa is eaten directly from the hand — pinch off pieces and eat.
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Alternatively, tsampa can be mixed into a porridge consistency by adding more butter tea until it reaches a thick, smooth paste. Serve in bowls.
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Serve immediately as a portable, energy-dense meal or snack.
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Chef's Tips
The quality of tsampa depends entirely on the roasted barley flour — it should be freshly roasted and have a nutty, toasty aroma; stale flour produces flat-tasting tsampa.
The consistency is a matter of personal preference — some prefer a stiff dough-like ball (for eating by hand), others prefer a thick porridge; adjust the liquid accordingly.
Tsampa is the staple food of Ladakh and Tibet, valued for its high energy content and long shelf life — it has sustained Himalayan communities for centuries.
Butter tea (po cha) is the traditional liquid for mixing tsampa; its saltiness and fat content are integral to the flavour — do not substitute with plain water.
About This Dish
Tsampa is a traditional vegetarian dish from Ladakh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The quality of tsampa depends entirely on the roasted barley flour — it should be freshly roasted and have a nutty, toasty aroma; stale flour produces flat-tasting tsampa. - The consistency is a matter of personal preference — some prefer a stiff dough-like ball (for eating by hand), others prefer a thick porridge; adjust the liquid accordingly. - Tsampa is the staple food of Ladakh and Tibet, valued for its high energy content and long shelf life — it has sustained Himalayan communities for centuries. - Butter tea (po cha) is the traditional liquid for mixing tsampa; its saltiness and fat content are integral to the flavour — do not substitute with plain water.
Category
Vegetarian
Cook Time
10 mins
Servings
4 servings
Difficulty
Easy