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Easiest Way to Make Laping/Laphing in Just 4 Steps | Tibetan Laphing Recipe

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 from eating it.

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

Tibetan Laphing is spelled out in a variety of ways, some call it Laping, some call it Laffi, and many other dialects. Laphing recipe contains very few ingredients, this dish has a classic flavor 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.

Step1 tibetan laphing

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

Step2 tibetan laphing

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

Step3 tibetan laphing

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

Step4 tibetan laphing

Step 2: Making fillings and Chilli Paste

1. Wash the gluten in the running water.

Step2 1 tibetan laphing

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

Step2 2 tibetan laphing

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

Step2- 3 tibetan laphing

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

Step2- 4 tibetan laphing

Step2- 4a tibetan laphing

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

Step2- 5 tibetan laphing

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

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

Step2- 7 tibetan laphing

8. Chilli paste is ready

Step2- 8 tibetan laphing

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.

Step3- 1 tibetan laphing

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

Step3- 2 tibetan laphing

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

Step3- 3 tibetan laphing

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

Step3- 4 tibetan laphing

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

Step3- 5 tibetan laphing

6. Our batter is ready

Step3- 6 tibetan laphing

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

Step3- 7 tibetan laphing

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

Step3- 8 tibetan laphing

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

Step3- 9 tibetan laphing

10. Our wrapper is ready

Step3- 10 tibetan laphing

Step 4: Putting it all together

1. Put the wrapper on the chopping board

2. Spread 1 tsp of chili paste on it

Step4- 1 tibetan laphing

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

Step4- 2 tibetan laphing

4. Mix it all well and make a roll

Step4- 3 tibetan laphing

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

Step4- 4 tibetan laphing

6. Tibetan Laphing or Laffi is ready

Tibetan Laphing or Laffi is ready

Tibetan Laphing Recipe in 4 Easy Steps

Prep Time2 hrs

Cook Time15 mins

Course: Dessert, Side Dish, Snacks

Cuisine: Bhutanese, Tibetan

Keywords: the 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 add 1-2 liter of cold water onto it and squeeze the dough in the water until the starch and gluten separate.
  • Now, take out the gluten from the starch cover the starch water, and let it rest for a minimum of 2-3 hours or until starch and water separate. 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 to it.
  • Give it a good mix and let it rest for 5-10 mins.
  • Now, flatten the gluten randomly with the help of fingers place the gluten on the steamer tray greased with oil, and let it cook for 15-20 mins.
  • Once it’s thoroughly cooked, it will be soft and fluffy gluten bread. Let it cool down, then cut into pieces and keep it aside for later use.
  • For the chili paste, use 4-5 cloves of chopped garlic, 3 tsp of red chili powder, salt, 1/2 tbsp Sichuan pepper, ¼ tbsp monosodium glutamate (MSG), 2-3 tbsp of water, mix it and form a paste.
  • Then add 100ml of heated oil to it, mix it again and the chili paste is ready.

Step 3: Making the wrapper from the batter

  • After several hours, Water and Starch should be separated from each other, as we kept in step 1.
  • Drain off the water carefully. (Make sure to keep a little bit of water starch)
  • Strain the starch to make sure no gluten is left with it.
  • Add 1/2 tsp of turmeric or yellow food color and a little bit of salt to 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 half a ladle of batter into it and spread evenly.
  • Place it carefully on the steamer, cover and let it cook for 4-5 minutes on high heat.
  • After 4-5 mins, take out the plate and place it in cold water in a bucket to cool off fast.
  • Now with the help of a spoon or knife pass it under the edges, peeloff gently, keep it aside, and repeat the process until all the rappers are ready.
  • Stake them together.

Step 4: Putting it all together

  • For Dry Laphing
  • Place a wrapper on the chopping board.
  • Spread 1 tsp of chili paste on it or chili paste as per your taste.
  • Add some gluten bread, 1/3 tbsp soy sauce, ¼ tbsp vinegar, and salt to taste. (Soy Sauce and Vinegar are optional)
  • Mix them well with the help of a spoon or your fingers, spread out the filling evenly, 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 it into half and cut it into slices.
  • Then put it into a shallow plate or bowl.
  • Add some gluten bread, chili paste as per your bud taste, soy sauce, vinegar, salt to taste, and 1 cup cold water for soup.
  • Mix them well, serve them 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 crack, let the starch rest for longer next time. keeping overnight is the best solution to it.

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