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Tibetan Laphing
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5 from 3 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.