Tibetan Laphing
Reading Time: 3 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. πŸ˜‹πŸ˜‹πŸ˜‹

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.

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

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

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

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
Print Recipe
5 from 1 vote

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
  • 1/2 tbsp Turmeric Powder or Yellow Food Color
  • 1/4 tbsp Yeast or Baking Powder
  • 200 ml Cooking Oil
  • 3 tbsp Red Chilli Powder
  • 1/2 tbsp Sichuan Pepper
  • Ajino Moto (Optional)
  • 1/2 tbsp Soy Sauce
  • 1/2 tbsp Vinegar

Instructions

Step 1: Making Dough

  • First thing first, make a maida dough.
  • Once the dough is ready, add enough water in a container to cover the dough to separate starch and gluten from it.
  • After rigorously squeezing the dough in the water, you'll see starch and gluten has started separating.
  • Now cover the starch water for 2-3 hrs and the gluten part we will be using for the fillings.

Step 2: Making fillings and Chilli Paste

  • Wash the gluten in the running water.
  • Add 1/2 tsp of yeast or baking powder.
  • Give it a good mix and let it rest for 5-10 mins.
  • Now, place the gluten on the steamer tray greased with oil and let it cook for 15-20 mins.
  • A soft and fluffy gluten bread will be ready which we will use as a filling.
  • For the chilli paste, use 4-5 cloves of chopped garlic, 3 tsp of red chilli powder, salt, Sichuan pepper, ajino moto and water.
  • Mix it well and add 100ml heated oil to it.
  • Chilli paste is ready.

Step 3: Making the wrapper from the batter

  • Water and Starch have separated now from the solution, as we kept it in step 1.
  • Remove the water carefully. (Make sure to keep a little bit of water with starch)
  • Strain the starch to make sure no gluten is left.
  • Add 1/2 tsp of turmeric or yellow food colour to the starch solution.
  • Mix it well and add some oil and mix it again.
  • Our batter is ready.
  • Now take a plate, grease it with some oil and add the decent amount of batter to it.
  • Place it carefully on the steamer and let it cook for 4-5 minutes.
  • 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.
  • Our wrapper is ready.

Step 4: Putting it all together

  • Put the wrapper on the chopping board.
  • Spread 1 tsp of chilli paste on it.
  • Add Gluten bread, salt, soy sauce and vinegar.
  • Mix it all well and make a roll.
  • Cut it down into equal even pieces and voila you're ready to go.
  • Tibetan Laphing or Laffi is ready.


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