Foods that make you nostalgic: Tibetan bread Tingmo

It is strange how the mere thought of some foods makes you nostalgic and you are left with no choice but to relive those memories. In my case, reliving those memories is to actually cook those foods. So on a rain-soaked evening in bed when life reminds you of your college days (when despite being broke like a beggar you used to be always on the look out for great food) you got to get up and conjure those happy memories.

During one crazy food trailing during our graduation day at Delhi University, we had once discovered this heavenly food called Tingmo in the charming lanes of Tibetan Refugee Colony (Majnu ka Tila, MKT) in Delhi. And as exaggerating this may sound, life wasn’t the same again.

One trip, two trips and it always went on and on. But as we outgrew our college life, this thing somehow got pushed down deep into the memory pool.

Now, that the cork had popped, it was time to try cooking some Tingmo. I am not sure if this is the authentic recipe for Tingmo but this was the closest I could do and at least the bread tasted exactly like the ones we used to eat. Although, it looks nowhere close to those perfectly round and spongy buns. But all you can do is, try.

I am sharing this recipe because the whole thing brings back strong nostalgia. Hope you do not judge the outcome and the photographs.

So, here is how I cooked Tibetan bread Tingmo with something that looks like ‘Chicken Shapta’. This one is dedicated to all my college friends who were a part of this ‘sumptuous’ food-adventure.

Hope you enjoy it 🙂

Serves:2 Total time: 2 hours (approximately)

For ‘Tingmo’: (serves two)


The perfect comfort food <3


  • One cup of all-purpose flour
  • A pinch of salt
  • One and a half teaspoons of dried yeast
  • One and a half teaspoons of sugar+ One and a half teaspoons of sugar (2 portions)
  • One tablespoon of oil
  • Half teaspoon of baking powder
  • Two teaspoons of warm water to froth the yeast
  • Warm water to make the dough (about quarter cup)

Roll it anyway you like it, it just tastes divine


  • Mix salt, baking powder, one portion of sugar, oil and flour in a bowl, do not add the water just yet
  • Mix yeast and the other portion of sugar in a small bowl, add two teaspoons of water, mix well
  • Let the yeast sit for 10-15 minutes
  • Once the yeast has activated, pour it into the flour bowl, add water and make a soft dough
  • When the dough is done, cover the bowl with a cling film or place a lid on it
  • Let the dough sit for about one and half hours, the more is better
  • Meanwhile, start working on the chicken
  • After one and half hours, take out the dough and make small balls of the size of your palm
  • Roll them out like long ropes and brush some oil over each
  • Now start rolling it in the shape of a cinnamon roll or you can just tie it like you knot a ribbon. The choice is yours
  • Put the buns in a steamer and let them cook for 15-20 minutes (depending on the thickness of ghe bun)
  • Serve hot with the chicken Shapta (scroll down for recipe) and chili sauce
  • If you don’t have a steamer, just use a saucepan and a large sieve. This works just fine. Just pour water into the pan, bring it to a boil, and place the buns over the sieve. Cover with a tight lid. Keep the flame medium so the water doesn’t gurgle out. Be careful while removing the lid as the hot steam might burn your hands

Use a sieve if you don’t have a steamer

For the ‘Shapta’:


Food for thought is no substitute for the real thing


  • About 250 grams of boneless chicken cut into small pieces
  • One-half of a large capsicum chopped into long strands (preferably green), I used the red ones
  • One medium onion, coarsely chopped
  • Spring onions finely chopped, about 20 grams
  • Green chili, one
  • Chili flakes, one tablespoon (you can add more if you like it really spicy)
  • Soy sauce, two teaspoons
  • Ginger-garlic, finely chopped, according to your taste
  • Garlic powder, one teaspoon
  • Oil to cook
  • Salt to taste
  • You can make it a dry dish but I added about half cup of water to make a thick gravy

“Memory. My poison, my food.”


  • Heat oil in a pan
  • Once the oil is hot, add the chicken and fry until golden brown
  • Once the oil starts separating, add ginger-garlic paste, green chili, and salt, fry for 2 minutes
  • Now add onions, capsicum,and spring onions,stir well and cook for 5-10 minutes
  • Cover the lid if you want your capsicum to cook properly, some people like it crunchy
  • Add soy sauce, chili flakes, and garlic powder,mix well
  • By now the chicken should start to soften, cook more if you feel it’s under-cooked
  • Add water and let it simmer if you want a thick gravy or cook until the chicken looks crispy

No Comments

Your feedback is important. Post one here.....