veg-thenthuk-recipe
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Veg Thenthuk Recipe - Restaurant Style

Thenthuk or Bathup is a very common noodle soup in Bhutan. It is originated from Tibet. It’s called Bathuk in Bhutan only whereas it is widely known as Tibetan Thenthuk in other countries. 
Prep Time15 mins
Cook Time10 mins
Course: Breakfast, Main Course, Soup
Cuisine: Bhutanese, Tibetan
Keyword: 5 minute food, bhutan, bhutan cuisine, bhutan famous food, bhutan food, bhutan food menu, bhutan food vegeterian, bhutanese food, restaurant style thenthuk, thenthuk recipe, veg thenthuk recipe
Servings: 4
Calories: 439kcal

Ingredients

  • bowl All-purpose flour (Maida)
  • 1 Carrot
  • 1 Radish
  • ½ Cabbage
  • ½ Tomato
  • ½ Onion
  • 2 Spring Onions
  • 1/4 tbsp Chilli Powder
  • Black Pepper (As per your taste)
  • 3 tbsp Cooking Oil
  • cup Water for the soup
  • ½ cup Water for making the dough

Instructions

  • Make dough. Take all-purpose flour and add little warm water. Knead it thoroughly, make sure to make dough normal. Add more water if the dough is stiff likewise add flour if the dough is mellow.
  • Once the dough is ready, take little oil and coat the dough. Cover it and let it rest.
  • Meanwhile, let's proceed the veggies part. Cut the radish and carrot in circular thin slices. Coming to cabbage you can cut roughly big chunk.
  • Minced garlic, diced tomato and onion. Cut spring onions into small pieces.
  • Coming back to our dough. Knead it again for 2-3 mins.
  • Dust the countertop with some flour.
  • Take the dough and make a long thick round. Divide the round dough in such a way that you can flatten the ball easily.
  • Once the dough balls are ready, take a roller pin and flatten the dough ball keeping on a dusted countertop.
  • Make sure to flatten the dough into a thin circular sheet, literally almost 1cm thick.
  • Once the dough is flattened enough, cut into strips keeping 1” gab.
  • Further, cut the strips into small squares. At the same time keep on adding some flour so that your noodles won’t stick.
  • Heat the oil in a shallow pan.
  • Add tomato and fry for 1-2 minutes flowed by onion and garlic fry until golden.
  • Add 2 ½ cup water and bring it to the boil.
  • Once thoroughly boiled add radish and carrot. Boil until half cooked.
  • Add noodles, cabbage, chilli powder and salt.
  • Stir well and let it boil for 5 mins with closed lid.
  • Garnish with spring onions and check the slat.
  • Further, cook 1-2 minutes and serve it immediately.
  • Serve it in a plate and sprinkle some black pepper. It's optional.

Notes

  • Don’t add more tomato as it will make savour.
  • Add a little bit of monosodium glutamate (Ajinomoto). It gives meaty taste to your dish. Ajinomoto is the secret seasoning for the dish.