Atta Thukpa: Comfort food with goodness of whole wheat
Atta Thukpa is a hearty and wholesome noodle soup that’s both comforting and nutritious. Unlike regular thukpa made with refined flour noodles, this version uses homemade atta noodles crafted from whole wheat rotis. The earthy flavors of masoor dal, fresh vegetables, and warming spices make it the perfect bowl of comfort on a chilly day or whenever you crave something nourishing yet light.
Table of Contents
What is Atta Thukpa?
Atta Thukpa is a healthy twist on the traditional Tibetan noodle soup, made using whole wheat flour instead of maida. Soft atta rotis are partially cooked, cut into strips, and then simmered in a flavorful masoor dal and vegetable base. The result is a rustic, soulful, one-pot meal that’s rich in fiber, protein, and homestyle goodness.
Main Ingredient of Atta Thukpa:
For Atta Noodles:
1 cup atta (whole wheat flour)
¼ tsp salt
Water as needed
For Thukpa Base:
2 tbsp oil
1 onion (chopped)
2 tomatoes (chopped)
2 green chillies (slit or chopped)
½ cup cabbage (shredded)
½ tsp salt (adjust to taste)
½ tsp red chilli powder
½ tsp cumin powder
½ tsp coriander powder
¼ tsp turmeric powder
½ cup boiled masoor dal (red lentils)
What Is So Special About Atta Thukpa?
Homemade Noodles – Made from atta rotis, giving a rustic, chewy texture.
Nutritious & Wholesome – Whole wheat + protein-rich masoor dal + fresh vegetables = a complete, balanced meal.
One-Pot Comfort Food – Everything comes together in a single kadhai, making it simple and fuss-free.
Flavorful & Light – Spiced with Indian masalas but still gentle on the stomach.
Perfect Anytime Dish – Works as a cozy dinner, a filling lunch, or even a light evening bowl
MEYER Presta 3L Tri-ply Pressure Cooker
Quick and Easy Atta Thukpa:
Simple Dough – Just atta, salt, and water, rolled into rotis and cut into strips — no complicated noodle-making.
Everyday Ingredients – Uses basic veggies, masoor dal, and spices you already have at home.
One-Pot Cooking – The masala, dal, and atta strips all come together in a single kadhai.
No Fancy Equipment – Only a tawa for rotis and a kadhai for soup — minimal effort, maximum flavor.
Ready in 25 Minutes – Quick enough for a weekday meal but hearty enough to feel special.
How to make
Step 1 – Make the Atta Noodles
Knead atta, salt, and water into a soft dough.
Roll into thin rotis and cook them partially on a hot tawa.
Cut into strips to make atta noodles.
Step 2 – Prepare the Base
Heat oil in a kadhai.
Add onion, green chillies, cabbage, and tomatoes. Sauté until softened.
Mix in salt, red chilli powder, cumin powder, coriander powder, and turmeric.
Step 3 – Add Dal & Simmer
Stir in boiled masoor dal.
Let it cook for 2–3 minutes so the flavors combine.
Step 4 – Finish with Noodles
Drop the atta roti strips into the simmering dal-vegetable mix.
Cook for 4–5 minutes until soft and coated with flavors.
Step 5 – Serve
Garnish with fresh coriander or a squeeze of lemon.
Serve hot as a light, wholesome meal.
Expert Tips
1. Knead Soft Dough – Keep the atta dough soft (not too hard), so the roti strips stay tender in the soup.
2. Partial Cooking is Key – Cook rotis only halfway on the tawa; if fully cooked, they may turn chewy and not absorb the broth well.
3. Cut Even Strips – Try to cut uniform strips so they cook evenly in the thukpa.
4. Prevent Stickiness – Lightly dust rotis with dry flour before cutting into strips to avoid them sticking together.
5. Boost Flavor – Add a dash of lemon juice or soy sauce at the end for extra tang and depth.
6. Veggie Variations – Along with cabbage, you can also add carrots, beans, or spinach for more nutrition.
7. Consistency Control – If you prefer soupy thukpa, add more water or stock; for a thicker version, let it simmer a bit longer.
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