Cook With Me/ Soups

Doudo- A Bowl of Goodness from Hunza Valley

Doudo is a traditional soup from Hunza Valley in Gilgit Baltistan region. I was introduced to Hunza cuisine by a co-worker (now a close friend) who was originally from this beautiful valley. It all started when one day we sat together to unwind; over our daily work meal. We ended up sharing our food and after that digging into each other lunch boxes  became a ritual. I really liked the distinctive taste of the food she brought in from home and she was always all praises for the goodies  she found in my lunch box. Another bond built over “The love for food”.
Together, we explored some of the restaurants in the vicinity that were offering Hunza cuisine; she being the judge of how authentic the food was. She highly recommended me to try this soup which i had a tough time pronouncing initially. Since, i have an urge to try new recipes at home, i bullied her to get me the recipe. After some how’s, when’s and why’s conversations with her i took a leap of faith and made it at home. The soup is made with homemade pasta/noodles, so apparently it seemed like a tough call because hold on “I never made pasta at home”. But believe me you guys its super easy and it turns out absolutely yummy. Everything you need to make it, is usually readily available at home. I have tried it couple of times and without any doubt it is the coziest meal for winter evenings. If you have a tiny appetite, this soup can even serve as a main course for you.

The main ingredient of the soup is Mutton. You need mutton as well as mutton stock. The easiest and the fastest way to prepare mutton stock is to use a pressure cooker. That’s how i do it and i use an old fashioned jiggle top pressure cooker. You can use your own method of preparing mutton and mutton stock.  I placed the mutton (with bones) in the pressure cooker along with water on the high flame. After the steam started coming out of the vent at the top i cooked it for 10 minutes. The mutton and mutton stock was ready in no time. I separated the stock from the mutton and shredded the meat which i used in my soup later.
The next step is to make the dough for noodles/ pasta. I made the pasta using the chapati (flat bread) dough that we use at home. For those of you who are not familiar with chapati (flatbread) , let me explain the process. For making dough, mix wheat flour with water and a bit of salt. Knead the dough on a lightly floured surface for about 10 minutes until it is smooth. The dough should neither be too hard nor too soft. It’s important to keep the perfect ratio of water and flour. Take a small part of the dough and roll it into a ball. Let rest for a few minutes.

On a lightly floured surface, use a floured rolling pin to roll out the ball of dough until very thin like a tortilla. To make noodles/pasta, cut the chapati (flatbread) in the center. Liberally, place the flour onto it and fold one side.
Start cutting the thin strips out of chapati(flatbread) using a knife. I used a pizza cutter. Use as much flour as required, so that the folded sides does not stick to one another. Fold the other side and cut it similarly. Set pasta/noodles aside.
To start cooking, place a large pot on the stove with the medium heat. Add cooking oil along with finely chopped onions . When the onions change color add ginger garlic paste. Cook for another 1-2 minutes and add finely chopped tomatoes. Cook for 10 minutes approximately until everything is mixed well and tender. Add shredded mutton prepared earlier followed by all the spices (salt, turmeric, cumin, garam-masala, chilli powder). Add dried fenugreek leaves and mix well. Finally add  Mutton Stock. I also added Spinach, although spinach is not the part of authentic recipe but fresh spinach is available in the market these days and also i like the texture that spinach brings to the soup. When the stock starts boiling add the pasta/noodles. Do not spoon the soup , just cover it with the lid and let it cook for 10 minutes so the pasta is steamed well.
Dish it out. This soup is brothy and runny unlike the thick textured soup. Traditionally, it is served in a wooden bowl with a wooden spoon.Enjoy the soup in cold December evenings.The recipe was dug out of a coworker and a friend who is an IT professional and a mommy to a cuddly boy in the picture below.


Print Recipe


  • Mutton - 1/2 kg
  • Mutton Stock - 3 cups
  • Onions - 2 medium size(finely sliced)
  • Tomatoes - 3 medium size (finely chopped)
  • Garlic Paste - 1 table spoon
  • Ginger Paste - 1 table spoon
  • Dried Fenugreek Leaves -1 table spoon
  • Spinach - 1 cup chopped (optional)
  • Cooking Oil - 4 tablespoons
  • Turmeric powder- 1/2 teaspoon
  • Cumin powder - 1/2 teaspoon
  • Red chili pepper - 1 teaspoon
  • Garam Masala -1 teaspoon (optional)
  • Wheat Flour - 2 cups
  • Water - 220ml approximately
  • Salt - 1/2 teaspoon



To prepare mutton and mutton stock, put half kg mutton with bones in a pressure cooker with 3.5 cups of water. Place the pressure cooker on the stove with high flame. When the steam starts coming out of the vent, place the knob/stopper on the vent and let it cook for 10 minutes.


Remove the pressure cooker from the stove, separate mutton stock from meat. Shred the meat. Set aside shredded mutton and mutton stock.


To prepare noodles/ pasta, mix wheat, salt and water. Knead it well until the dough is smooth. Refrigerate it at-least for an hour before making noodles/pasta out of it. Once the dough is ready, make small balls out of dough. The amount mentioned in ingredients shall make around 4 balls i.e 4 chapatis. Roll the balls with a rolling pin to make a thin tortilla like chapati. Liberally spread plain flour on the chapati, cut in the middle, fold on one side, cut noodles/pasta out of it. Make noodles/ pasta out of two chapatis/tortillas.


For making soup, Put cooking oil in a large pot and place it on the stove with medium heat.


Add Onions, when the onions slightly change color add garlic and ginger paste. Cook for one minute.


Add Tomatoes.


Add all the spices (turmeric, cumin,chilli powder,salt and garam masala).


Add dried feenugreek leaves. Mix well and cook until tomatoes are tender.


Now add mutton prepared earlier. Cook for 2-3 minutes.


Add Mutton Stock.


Add Spinach.


When the Mutton stock starts boiling add the pasta/noodles.


Place the lid on the pot and let it cook for 10 minutes so that pasta/noodles are cooked properly. Do not spoon the soup after adding pasta/noodles.


Remove it from the stove and dish it out.

You Might Also Like

No Comments

Leave a Reply