How to make Rildok – traditional Sherpa soup of smashed potatoes with tomatoes!

Hello all!

Today I am sharing the recipe of Rildok (Ruldok) or smashed potato soup. Rildok is a traditional Sherpa dish made from potatoes mashed to a pulp by beating or pounding it. We can find this dish in the villages and also in Boudha and Swoyambhu area of Kathmandu valley. It is getting more popular recently and is specially in demand during winter.

Traditionally, boiled potatoes were smashed or pounded in large wooden mortars to prepare rildok. These days many people use electric machine like hand blender and stone mortar. I stayed with a Sherpa family for 12 years.  And I used their large wooden mortar whenever I made rildok. I used to prepare it twice a month then. Today for this recipe also I am using a wooden mortar because my friend has recently purchased one especially to make rildok at her home. Now, let’s get onto the recipe of smashed potato soup (Rildok) with tomato broth.


  1. 2 kg potatoes (small round potatoes preferable but you can use any types potatoes)
  2. Cooking oil 2 table spoon.
  3. 1 bunch fresh garlic leaves chopped
  4. Garlic chopped 1 table spoon
  5. 1 small bunch fresh cilantro chopped
  6. Tomatoes 50 grams chopped
  7. Green chills chopped 1 tea table spoon
  8. Salt to taste
  9. Turmeric powder as required
  10. Sichuan pepper (timur) to taste
  11. Water

Directions for tomato broth 

Step 1: First peel and mince garlic, chop fresh garlic leaves, green chillies, cilantro and tomatoes.

Step 2: Turn on flame and heat a shallow pot and pour cooking oil or butter into the pan. You can use any type of fat. Add all the chopped ingredients once the oil is hot and fry for a few minutes.

Step 3: After a few minutes of cooking, pour the drinking water and let it boil in small flame. The broth needs to be boiling when we prepare the potato balls to add to it. 

Directions for Smashed Potato 

Step 1: Wash all the potatoes and add into a big stock pot. Boil the potatoes. You can add a pinch of salt to the water to make it cook faster. This can be your first step while preparing rildok or you can boil the potatoes at the side as you are prepping for the tomato broth.






Step 2:  After the potatoes are boiled, strain immediately and peel the skin while it’s still hot. Spread the peeled potatoes on a large plate and let it cool.

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How to make potato pancake (Riki kur/aluroti) With green chilly sauce.

Potato pancake is a popular heavy Sherpa dish, and is often served to honored guest. It is made up potatoes, eggs and flour and normally eaten with green chilly sauce. Traditional Sherpa sauce is prepared by using sour cream (Yak cheese). If you do not have sour cream, you can use mayonnaise sauce.  It is easy to make, delicious, and wholesome in taste.

Equipment Needed:

  • Grater
  • Wire whips
  • Big spoon
  • Spatula
  • Pan


  • Potato 5kg
  • Flour  1cup
  • Egg 3 piece
  • Butter as required
  • Oil for spread as required
  • Salt to taste

For chilly sauce

  • 100 gm fresh green chilly
  • 100 gm spring onion
  • Sour cream (or mayonnaise) 100gm
  • Salt to taste


Using a peeler, remove the skin from potatoes and place in a large metal bowl. Wash the potatoes. Using a grater shave the potatoes into a frothy pulp while being careful not to cut your hands. This can also be done with a blender. But it basically depends on whether you want to retain the juice or not.

Peel and wash the potato.

Grate the potato by using grater. But I prefer to use my own homemade grater, which is safer. I made a lot of holes in a steel plate by using fork.

Grating the potato.

Add flour to the potato pulp. Ensure that the batter isn’t too sticky. Mix egg and salt, and whisk well.

After grating potato

Heat a pan in medium heat and spread butter or oil in pan and place a generous amount of batter on the pan. Continue reading

How to make Khapse (Sherpa pastry)

Khapse is a deep fried pastry prepared most commonly at Losar, but also sometimes on other special occasions like (Sherpa wedding). There are a whole bunch of different kind of Khapse. I am using mango powder in my recipe as it gives a natural color and little bit sweetness. I have also used coffee mate which is like cream powder and makes the Khapse all the more tasty. 


Preparation Time: 2 Hour

  1. Flour 2 kg
  2. Butter 500gm
  3. Milk one liter
  4. Mango powder juice or icing sugar 150gm
  5. Coffee mate 50gm
  6. Oil  for deep frying

Preparation Steps:

Step 1

Warm  the milk. Add butter and coffee mate. Let butter melt. Do not boil the milk. If you boil the milk it will cook the flour so just make a warm.

Clockwise: No 1 warming milk, 2 butter, 3 add butter 4  butter melts

Step 2

Add flour in a mixing bowl, add mango juice powder and mix well.

first add flour, add powder juice,add warm milk with melted butter and make a dough.

Step 3

Mix and knead the dough until smooth. Keep aside (preferably in sunlight) for 15 minutes. Do not forget to wrap the dough with clingfilm foil.  After 15 minute cut the dough small pieces .

After  15 minutes, dough is ready to be cut.

 Step 4
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Soupy Syakpa (Homemade Noodles)

This soup is a very typical Sherpa (Tibetan call it Thukpa) soup especially popular in winter. For over 11 year , I have been living with a Sherpa family in Kathmandu.  It is easy to make, quick and wonderfully warming during cold days.  Tibetan traditionally use mutton, beef, or yak meat. In Tibet, yak is often used for this recipe but it might be hard to come by in many regions. So we can also use chicken. This is one of my favorite soup of all time- but only with vegetables since I’m a vegetarian.  I frequently prepare this dish, and I have already used it many times when people come over for dinner.  So far everyone has enjoyed it.  It is very easy to make and the homemade noodles are to die for.   I have made it with buff , vegetables and both types make for a great tasting soup.

Ingredients (for 5-6 people)

  • mushroom


  • 3 cups flour
  • cold water
  • oil
  • 1 big onion, chopped


  • 4 garlic, ginger  (grated) chopped


  •  200 gm radish roughly sliced and cut


  • 200 gm carrot roughly sliced and cut
  • 200 gm potato roughly cut
  • 200 gm capsicum cube cut


  • One piece cube soup stock

chicken stock

  • Water as required
  • Salt to taste
  • Boiled 500 gm Buff (for non-vegetarian soup)
  • Green chilly 3 piece finely chopped


  •  One bunch Coriander leaf  fine chop


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