Laping Noodles Recipe

Name: Laping Noodles Recipe
Cuisine: Indian
Ingredients: For Starch; 3 Cup All Purpose Flour; 1 Tsp Salt; as required Water; For Chilli Oil; 3 Tsp Chilli Flakes; 1 Tsp Salt; 2 Tsp Sesame Seeds roasted and crushed; 1/2 Cup Vegetable oil; For Laping Sauce; 2 Spring Onion Chopped; 1 Tsp Salt; 2 Tsp Soya Sauce; 1 Tsp Vinegar; 1 Tsp Lemon Juice; 1 Tsp Ginger Grated; 1 Tsp Garlic Crushed; 1 Tsp Sesame Seeds; 1/4 Cup Sesame Oil; 3 Tsp Chilli Oil; 1/2 Cup Water

Seema'z Kitchen @cook_9181275

Chandigarh

Laping noodle is a spicy cold dish in Tibetan and Nepalese cuisine. It is a street food. It can be eaten with red chilli and spring onion sauce. The noodles have a slippery texture and are served dry or with a chilli soy sauce gravy. It is traditionally a summer food. Watch Video :- https://youtu.be/vEzyrMYAspw

Seema'z Kitchen @cook_9181275

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Ingredients

For Starch
3 CupAll Purpose Flour
1 TspSalt
as requiredWater
For Chilli Oil
3 TspChilli Flakes
1 TspSalt
2 TspSesame Seeds roasted and crushed
1/2 CupVegetable oil
For Laping Sauce
2Spring Onion Chopped
1 TspSalt
2 TspSoya Sauce
1 TspVinegar
1 TspLemon Juice
1 TspGinger Grated
1 TspGarlic Crushed
1 TspSesame Seeds
1/4 CupSesame Oil
3 TspChilli Oil
1/2 CupWater

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Steps

1

Making Starch & Gluten Stuffing:- Take a bowl and knead smooth dough. Cover it and rest for 30 minutes. Now pour water in bowl and smash the dough with hands. Strain it in another bowl and continue to wash it till gluten is out, repeat this process 2-3 times. This gluten will be used as gluten chunks. Set this starch bowl on room temperature overnight or 4-5 hours. Wash gluten in running water and keep it aside for 2 hours on room temperature. After 2 hours steam gluten for 30 minutes.
2

After 5 hours you will see the starch stay at the bottom of the bowl and clear water on top. Now pour clear water on another bowl and stir the remains starch. Add ¼ tsp yellow food color in it, mix it well and keep aside for 15 minutes.
3

Making Tortilla/Roti:- Boil water in a kadhai place steel strainer on it, grease plates with oil and pour 4 tbs starch, place it on strainer, cover with lid and steam for 2-3 minutes. When it cooks it looks transparent, take it out, let it be cool, apply some oil and carefully remove it from the plate. Repeat these steps and make laping tortilla or roties.
4

Making Chilli Oil:- Take a bowl add chilli flakes, salt, sesame seeds mix well. Heat oil in a pan and pour in the bowl and mix well.
5

Making Laping Sauce:- In a bowl add water, ginger, garlic, mix it well and strain it in another bowl then add Spring Onion, Salt, Soya Sauce, Vinegar, Lemon Juice, Sesame Seeds, Sesame Oil and Chilli Oil in it and mix well.
6

Making Dry Laping:- Take a laping roti sprinkle some salt, apply chilli oil, place a slice of gluten chunk, roll it and cut into pieces and serve in a bowl.
7

Making Wet Laping:- Take a laping roti sprinkle salt apply chilli oil roll it and cut into pieces. Serve it in a bowl, add gluten chunks and pour laping sauce according to your taste.