Tibetan Laphing Recipe!


Laphing is a spicy and savory cold noodle dish made from white rice flour (maida). It is known as a Tibetan dish but has now become an integral part of food scene in Kathmandu.

How To Make Laphing Dough?


  • All Purpose Flour
  • Salt
  • Water
  • Oil


  1. Begin by combining the refined flour and salt.
  2. Then transfer it to a bowl and drizzle with some oil.
  3. Mix thoroughly until the oil blends well.
  4. To form the dough, keep adding a little water and knead it.
  5. After kneading the dough thoroughly, you will see a soft dough, which will prepare softer laphing.
  6. Cover the laphing dough and let it rest for around 20 minutes.
  7. Once the dough looks ready, place it in a container with enough water to cover it. It will separate the starch and gluten.
  8. Then rigorously squeeze the dough in water. You’ll see starch and gluten has started separating.
  9. Now cover the starch water for around 2 hours. Keep the gluten aside and use it for the fillings.

How To Make Fillings?

  1. Wash the gluten dough once again in the running water.
  2. Add 1/2 teaspoon of yeast or baking powder to the dough.
  3. Then give it a good mix and let it rest for 10 minutes.
  4. Now, Place the gluten on a steamer tray coated with oil and cook for 15-20 minutes.
  5. This light and fluffy gluten bread will be ready to use as a filling.

How To Make Chilli Paste?


  • Garlic
  • Salt
  • Red Chilli Powder
  • Sichuan Pepper
  • AjinoMoto (Optional)
  • Cooking oil


  1. Take 4-5 cloves of chopped garlic, salt, Sichuan pepper, 3 tsp of red chilli powder, ajino moto and water.
  2. Mix it well and add 100ml heated oil to it. The chilli paste will be ready.
  3. The Final Step
  4. Put a wrapper on a flat surface and spread 1 tsp of chilli paste on it.
  5. Then add gluten bread, salt, soy sauce and vinegar.
  6. Mix well and make a roll.
  7. Then cut it into equal even pieces. Your delicious snack is ready.


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