New Delhi: Laphing, a beloved Tibetan street food, has steadily grown in popularity across India for its refreshing texture, spicy flavours, and unique gelatin-like consistency. Traditionally made using mung beans, this cold noodle-like dish is both comforting and surprisingly light, making it perfect for warm weather or when you’re craving something flavourful yet healthy.
What makes Laphing special is the balance of chewiness, creaminess, heat, and tang, an experience that is unlike any other Asian snack. This recipe is all you need to enjoy the authentic Tibetan flavours of Laphing at home with perfect spiciness, crunch and creaminess if you like to enjoy. Check the recipe now.
How to make Laphing at home
Ingredients
For the Laphing Sheets
- 1 cup mung bean flour (or grind mung beans into fine flour)
- 3 cups water
- Salt to taste
- Oil for greasing
For the Spicy Sauce
- 2 tbsp chilli oil (homemade or store-bought)
- 1 tsp red chilli powder
- ½ tsp roasted sesame seeds
- 1 tbsp soy sauce
- ½ tsp vinegar or lemon juice
- 1 tsp minced garlic
- Salt to taste
- Optional: Sichuan pepper, black pepper, spring onions
For Creamy Laphing (Optional)
- 2–3 tbsp roasted gram flour (sattu)
- 2–3 tbsp chilled water
- Pinch of salt
Method to prepare:
- In a large bowl, add mung bean flour and whisk it with water until you get a smooth, lump-free mixture.
- Add a pinch of salt and mix again.
- Allow this batter to rest for at least 1 hour, which helps the starch settle properly and gives better texture.
- Once the batter has rested, you’ll notice that starch settles at the bottom.
- Slowly drain the water from the top into another bowl.
- Keep only the thick, starchy paste at the bottom.
- Add 1 cup of fresh water and whisk again to create a semi-thick batter.
- Grease a flat tray or plate with oil. Pour a thin layer of the batter and gently swirl it to spread evenly.
- Steam it for 2–3 minutes, or until you see small bubbles and the sheet turns slightly transparent.
- Carefully remove the tray, let it cool for a few seconds, and peel off the laphing sheet.
- Mix chilli oil, soy sauce, garlic, chilli powder, roasted sesame seeds, vinegar/lemon juice, and salt.
- For creamy-style laphing, whisk roasted gram flour with cold water and salt until smooth.
- Place a laphing sheet on a clean surface. Spread a little chilli oil mixture over it.
- Add a spoonful of the creamy mixture if you prefer the “cream laphing” style.
- Roll it tightly like a wrap and cut into small cylinder pieces.
- Place the cut pieces in a bowl. Drizzle extra chilli oil, add more sesame seeds, and sprinkle spring onions if you like. Serve chilled.
Tips for Perfect Laphing
- Rest the batter properly for better texture.
- Spread the batter evenly for thin, delicate sheets.
- To make yellow laphing, mix turmeric into the batter.
- For extra flavour, add Sichuan pepper for an authentic Tibetan kick.
- Always serve laphing chilled to enjoy its true refreshing taste.
Here is the quick and simple recipe that works wonders for you to enjoy delicious Tibetan flavours at home.