“pa” – tsampa dough, basic use of tsampa in Tibetan way

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  • one cup tsampa
  • pinch of salt
  • 4 or more tbsp cold press olive oil
  • salt
  • tibetan tea or black tea, or just water
Put in the bowl tsampa and add olive oil and little of tea. Start to mix by hand or by spoon and if needed add tea. Make daugh by hands. Good one is not sticky.
As tea you can use common black tea, or pu-er tea, or Japanese roasted bancha or kikucha, or of course Tibetan tea. You can also add some nuts and seeds, that tsampa pa will be as protein bomb.