Tibetan Laphing
Reading Time: 4 minutes

In this video, we’ll learn the easy ways to make Laping/Laphing. The Laphing recipe is quite easy and once it’s ready you can’t stop yourself to eat it.

You might have seen Tibetan Laphing Recipe video somewhere or around. Laphing or Laping is a popular Tibetan street food.

Tibetan Laphing is spelt out in a variety of ways, some calls it Laping, some calls it Laffi and many other dialects. Laphing recipe constitutes very few ingredients, this dish has a classic flavour of chilli oil and garlic.

In this video, we’ll be learning about this mouth-watering Tibetan Food Laphing. 😋😋😋

Ingredients for Tibetan Laphing Recipe

  • 1. Maida (All Purpose Flour)
  • 2. Salt, Water and Garlic
  • 3. Turmeric Powder or Yellow Food Color
  • 4. Yeast or Baking Powder
  • 5. Cooking Oil
  • 6. Red Chilli Powder and Sichuan Pepper
  • 7. Ajino Moto (Optional)
  • 8. Soy Sauce
  • 9. Vinegar

Procedure for Tibetan Laphing Recipe:

Step 1: Making Dough

1. First thing first, make a maida dough and cover & let it rest for a minimum of 20-30 minutes.

Tibetan Laphing Recipe Steps

2. Once the dough is ready, add enough water in a container to cover the dough to separate starch and gluten from it.

Tibetan Laphing Recipe Steps

3. After rigorously squeezing the dough in the water, you’ll see starch and gluten has started separating.

Tibetan Laphing Recipe Steps

4. Now cover the starch water for 2-3 hrs and the gluten part we will be using for the fillings.

Tibetan Laphing Recipe Steps

Step 2: Making fillings and Chilli Paste

1. Wash the gluten in the running water.

2. Add 1/2 tsp of yeast or baking powder.

3. Give it a good mix and let it rest for 5-10 mins.

4. Now, place the gluten on the steamer tray greased with oil and let it cook for 15-20 mins.

5. A soft and fluffy gluten bread will be ready which we will use as a filling.

6. For the chilli paste, use 4-5 cloves of chopped garlic, 3 tsp of red chilli powder, salt, Sichuan pepper, ajino moto and water.

7. Mix it well and add 100ml heated oil to it.

8. Chilli paste is ready.

Step 3: Making the wrapper from the batter

1. Water and Starch have separated now from the solution, as we kept it in step 1.

2. Remove the water carefully. (Make sure to keep a little bit of water with starch)

3. Strain the starch to make sure no gluten is left.

4. Add 1/2 tsp of turmeric or yellow food colour to the starch solution.

5. Mix it well and add some oil and mix it again.

6. Our batter is ready.

7. Now take a plate, grease it with some oil and add the decent amount of batter to it.

8. Place it carefully on the steamer and let it cook for 4-5 minutes.

9. After 4-5 mins, take out the plate, let it cool in the cold water and with the help of a spoon or knife pass it under the edges to take out the wrapper.

10. Our wrapper is ready.

Step 4: Putting it all together

1. Put the wrapper on the chopping board.

2. Spread 1 tsp of chilli paste on it.

3. Add Gluten bread, salt, soy sauce and vinegar.

4. Mix it all well and make a roll.

5. Cut it down into equal even pieces and voila you’re ready to go.

6. Tibetan Laphing or Laffi is ready.

Tibetan Laphing
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5 from 2 votes

Tibetan Laphing Recipe in 4 Easy Steps

Prep Time2 hrs
Cook Time15 mins
Course: Dessert, Side Dish, Snacks
Cuisine: Bhutanese, Tibetan
Keyword: easy way to make laphing, laphing recipe, laping recipe, tibetan laphing recipe

Ingredients

  • 500 gm Maida (All Purpose Flour)
  • Salt
  • Water
  • Garlic
  • Turmeric Powder or Yellow Food Color
  • Yeast or Baking Powder
  • Cooking Oil
  • Red Chilli Powder
  • Sichuan Pepper
  • Ajino Moto (Optional)
  • Soy Sauce
  • Vinegar

Instructions

Step 1: Making Dough

  • First thing first, make a dough that is neither soft nor hard.
  • Once the dough is ready, cover it and let it rest for 15-20 minutes.
  • Now transfer the dough into a bigger size bowl and add 1-2 litre of coldwater onto it and squeeze the dough in the water until the starch and gluten separatecompletely.
  • Now, take out the gluten from starch and cover the starch water and letit rest for a minimum of 2-3 hours or until starch and water separate completely. Overnight is the best.

Step 2: Making fillings and Chilli Paste

  • Meanwhile, Wash the gluten thoroughly in the running water.
  • Then add 1/2 tsp of yeast or baking powder onto it.
  • Give it a good mix and let it rest for 5-10 mins.
  • Now, flatten the gluten randomly with the help of fingers and place thegluten on the steamer tray greased with oil and let it cook for 15-20 mins.
  • Once its thoroughly cooked, it will be soft and fluffy gluten bread. Let it cool down, then cut into pieces and keep it aside for the later use.
  • For the chilli paste, use 4-5 cloves of chopped garlic, 3 tsp of redchilli powder, salt, 1/2 tbsp Sichuan pepper, ¼ tbsp monosodium glutamate (MSG), 2-3 tbsp of water, mix it together and form a paste.
  • Then add 100ml of heated oil to it, mix it again and the chilli paste is ready.

Step 3: Making the wrapper from the batter

  • After several hours, Water and Starch should be separated form eachother,as we kept it in step 1.
  • Drain off the water carefully. (Make sure to keep a little bit of waterwith starch)
  • Strain the starch to make sure no gluten is left with it.
  • Add 1/2 tsp of turmeric or yellow food colour and a little bit of saltto the starch solution.
  • Mix it well, and the better is ready.
  • Now take a flat steel plate, grease it well with oil and scoop off halfladle of batter into it and spread evenly.
  • Place it carefully on the steamer, cover and let it cook for 4-5 minuteson high heat.
  • After 4-5 mins, take out the plate and place it on cold water in abucket to cool off fast.
  • Now with the help of a spoon or knife pass it under the edges, and peeloff gently, keep it aside and repeat the process until all the rappers areready.
  • Stake them together.

Step 4: Putting it all together.

  • For Dry Laphing
  • Place a wrapper on the chopping board.
  • Spread 1 tsp of chilli paste on it or chilli paste as per your taste.
  • Add some gluten bread, 1/3 tbsp soy sauce, ¼ tbsp vinegar and salt totaste. (Soy Sauce and Vinegar are optional)
  • Mix them well with the help of a spoon or your fingers, spread out the fillingsevenly and gently roll it up to make a roll.
  • Finally, Cut it into 1 ½ inch pieces.
  • Voila, you're ready to go! Laphing or laffi is ready.
  • For Soup Laphing
  • Place a wrapper on a board and roll it up or fold into half and cut into slices.
  • Then put it into shallow plate or bowl.
  • Add some gluten bread, chilli paste as per your bud taste, soy sauce,vinegar, salt to taste and 1 cup cold water for soup.
  • Mix them well, serve it immediately and enjoy!

Notes

  • You can use raw Wai-Wai noodles, diced onions and tomatoes as stuffing with gluten bread as well.
  • If your laphing wrappers cracks, make sure to let the starch rest for more longer next time. keeping overnight is the best solution to it.

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