Khapse
Khapse is a traditional Tibetan and Sherpa deep-fried pastry, particularly popular during the Lhosar (Tibetan New Year) celebrations in Nepal. This sweet, crispy biscuit is enjoyed as a snack with tea and is often sold in Tibetan neighborhoods such as Boudhanath and Swayambhu
> 60min
Normal
Ingredients
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Directions
If using ghee, melt it.
Heat the milk (do not boil it, just warm it).
Heat the water and sugar. Stir well to dissolve the sugar.
In a bowl, combine the all-purpose flour, sunflower oil (or ghee) and water-sugar.
Then knead the dough, adding the milk little by little. The dough should be neither too soft nor too hard.
Cover the dough and let it rest for 30 minutes.
Roll out the dough until it is about 5 mm thick. (You can put a little flour on the rolling surface to prevent it from sticking, but not too much).
Cut the dough into strips about 2.5 cm wide (note: you can cut it to different sizes and make your own shape at the end).
Make a slit in the middle of each piece of dough.
Pull one corner of the piece of dough through the slit in the middle, creating a twist.
Put the sunflower oil in a large frying pan and heat it.
Gently put the khapse dough into the oil.
Cook the khapse over high heat until golden brown, stirring frequently and very gently with a long-handled utensil. They cook quite quickly, in just a few minutes.
Once cooked, place the cooked khapse on absorbent paper to absorb as much of the oil as possible.
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Can be consumed with...
