Dao Dao Soup (Hunza Special)

Yet another recipe from our Hunza travel series, just in time for the winter season. #HappyCookingToyou #Winter #Hunza
Special thanks to Lal Shehzadi for her tips and lovely hospitality.

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  • Tamatar (Tomatoes) 2 medium
  • Cooking oil 2 tbs
  • Pyaz (Onion) chopped 1 medium
  • Adrak lehsan (Ginger garlic) crushed 1 tbs
  • Chicken qeema (Mince) 200 gms (hand chopped)
  • Haldee powder (Turmeric powder) 1/4 tsp
  • Namak (Salt) 1 tsp or to taste
  • Kali mirch (Black pepper) crushed 1 tsp
  • Lal mirch powder (Red chilli powder) ½ tsp or to taste
  • Meethi (Fenugreek leaves) chopped 2 tbs
  • Pani (Water) 8-10 Cups
  • Whole wheat flour dough


In chopper,add tomatoes,chop well & set aside.

In pot,add cooking oil,onion and fry until light golden.

Add ginger garlic and mix well.

Add chicken mince and mix well until changes color.

Now add pureed tomatoes and mix well.

Add turmeric powder,salt,black pepper crushed,red chilli powder,mix well and cook for 4-5 minutes.

Add fenugreek leaves and mix well.

Add water,mix well and bring it to boil,cover partially and cook on medium low flame for 12-15 minutes.

On working surface,place whole wheat flour dough and sprinkle dry flour and roll out with the help of rolling pin.

Sprinkle dry flour,fold all edges and start cutting the thin strips out of rolled dough using a knife.

(use as much as flour as required so that the folded sides does not stick to one another).

Now add whole wheat noodles with remaining dry flour and mix,cover and cook on low flame for 6-8 minutes.

Serve hot!

Recipe By: Seema Hanif

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