Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Sikkim · Breakfast

Thenthuk

Traditional 5. Thenthuk recipe

🧺 Ingredients

• 1 cup all-purpose flour (125g)
• ½ tsp salt
• 200ml warm water
• 1 tbsp oil (15ml)
• 1 medium onion (100g), sliced
• 3 cloves garlic (9g), minced
• 1 inch ginger (8g), minced
• ½ cup cabbage (50g), chopped
• 1 medium carrot (80g), diced
• 1 medium potato (100g), diced
• 5–6 mushrooms (60g), chopped
• 800ml water or vegetable stock
• ½ tsp turmeric
• ½ tsp garam masala
• ¼ tsp black pepper
• 1 tsp salt (5g)
• 2 tbsp soy sauce
• Green onion (10g), chopped

👩‍🍳 How to make Thenthuk

1. Mix flour and ½ tsp salt in bowl; slowly add warm water, stirring with fingers.
2. Knead into soft, sticky dough (do not overwork); rest 5 minutes (dough relaxes).
3. Heat oil in pot over medium heat.
4. Add onion; fry 2 minutes until softened.
5. Add garlic and ginger; fry 30 seconds.
6. Add cabbage, carrot, potato, and mushrooms; stir-fry 3 minutes.
7. Pour 800ml water/stock; bring to boil.
8. Add turmeric and garam masala; reduce to medium heat.
9. Using wet fingers, pinch off dough pieces (2–3cm) and drop into simmering soup.
10. Stir occasionally; cook 10 minutes until dough pieces float and soup thickens.
11. Add soy sauce, black pepper, and salt; simmer 5 more minutes.
12. Garnish with green onion; serve hot in bowls.
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