Veg Laphing is an extremely popular Tibetan street food, and it has become very popular in northeast India too. It has a slippery texture and an enticing spicy, tangy taste. This cold noodle food is originally made from starch extracts, either from Moong dal, potatoes, or wheat flour. The soft, slippery, and elastic noodles are marinated with a mixture made from soy sauce, vinegar, garlic, red chillies, and oils. Veg Laphing is normally served with vegetable stuffing or gluten bread, rolled into tidy chunks, and accompanied by spicy sauce. This dish may appear complex to make, but if you follow it properly, you will be able to make it as professionally as it’s served in restaurants.
How to prepare the laphing dough step-by-step
The dough is the foundation of this dish, and texture plays an important part in eating laphing to perfection because:
- Mix all-purpose flour with a pinch of salt in a bowl.
- Add some oil and mix well in order for it to be absorbed.
- Add water slowly and knead the dough mixture until it becomes soft.
- The dough should be covered and allowed to rest for about 20 minutes for the gluten to develop.
Starch and gluten separation:
- Put this rested dough into a bowl of water and knead it.
- The starch will separate from the gluten. Take the starch water used in the steaming process and set the gluten aside to be used in making the filling.
- Allow the starch water to rest for about 2 hours. It is the separation that will help to create the noodle-like consistency of the laphing..
Making the gluten filling
- The gluten adds body and bite to the rolls:
- The gluten helps to give the rolls “body and bite”:
- The gluten is to be cleaned under running water.
- Add 1/2 teaspoon of either yeast or baking powder to make it softer.
- Allow it to rest for 10 minutes.
- Put the gluten on a greased steamer tray and steam for 15 to 20 minutes.
This produces a soft, fluffy bread-like filling that goes well in combination with the spicy noodles.Preparing the chilli pasteIngredients: garlic, salt, red chilli powder, Sichuan pepper, Ajinomoto – optionally add, cooking oil.
- Crush the garlic, or chop fine, add salt, red chilli powder, and Sichuan pepper, mix together.
- Mix with a little water to form a paste.
- Slowly add 100ml of the heated oil to the mixture while stirring constantly.
The paste should be smooth in texture, fragrant, and spicy. Adjust to taste for the chilli.
Making the laphing wrapper
The wrapper is what gives laphing its slippery, soft texture:
- Drain the starch water out carefully, leaving a little with the starch.
- Strain the starch to take out any remaining gluten.
- Add 1/2 teaspoon turmeric or yellow food colouring and a little oil, mixing well.
- Lightly grease a steaming plate and pour in a portion of the batter.
- Steam for 4–5 minutes until cooked.
- Cool in cold water, then lift the wrapper carefully with spoon or knife.
Tip: If the wrapper crack, let starch rest longer or refrigerate overnight for flexibility.
Assembling veg laphing
- Place the wrapper on a flat surface.
- Drape 1 teaspoon of chilli paste over it evenly.
Add gluten bread that has been steamed, a pinch of salt, soy sauce, and a dash of vinegar. Roll tightly and slice into even pieces. These rolls may be served immediately or may be chilled for a refreshing snack.
Key tips for perfect laphing
- Starch separation: Starch and gluten must be separated appropriately to achieve soft and slippery noodles.
- Steam wrapping: The wrappings are steamed for just the right amount of time; otherwise, they’d be too
- Chilli paste: Spice level to taste; this is what adds flavor to laphing.
- Overnight rest: Allowing starch to rest overnight increases flexibility and minimizes fractures.
- Serving: Serve chilled for authenticity.
With these processes and adequate preparation, veg laphing at home can be able to recreate the perfect texture and flavors to match that of the Tibetan favorite street snack. This concoction of noodles, glutinous cloud, and spicy paste has proven to be impossible to resists.
