Chutagi is a famous Ladakhi dish, like pasta with a rich vegetable sauce. Chu means water in Ladakh and tagi means bread. The pasta dough is made in the shape of a bow-tie, and is cooked in a thick soup of potatoes, carrots and local leafy green vegetables. There is a version made with mutton as well.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Resting time: at least 10 minutes.

Recipe and image from On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh by Romy Gill, photography by Poras Chaudhary and Matt Russel (Hardie Grant Books, RRP $55, available in-stores nationally). Read an extract from the book here. 

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