Tibetan Laphing is spelt out in a variety of ways, some call it Laping, some call it Laffi and many other dialects. The Laphing recipe constitutes very few ingredients, this dish has a classic flavour of chilli oil and garlic.

Learn how to make the non-veg laphing at home with these simple steps sling with us!

Things You'll Need- 

  • Maida (All Purpose Flour)
  • Salt, Water and Garlic
  • Turmeric Powder or Yellow Food Color
  • Yeast or Baking Powder
  • Cooking Oil
  • Red Chilli Powder and Sichuan Pepper
  • AjinoMoto (Optional)
  • Soy Sauce
  • Vinegar 
  • Shredded Chicken 

How To Make The Dough- 

INSIDE      T.

  • Make a maida dough and cover & let it rest for a minimum of 20-30 minutes.
  • Once the dough is ready, add enough water in a container to cover the dough to separate starch and gluten from it.
  • After rigorously squeezing the dough in the water, you’ll see starch and gluten has started separating.
  • Now cover the starch water for 2-3 hrs and the gluten part we will be using for the fillings.
  • Now wash the gluten in the running water
  • Now, place the gluten on the steamer tray greased with oil and let it cook for 15-20 mins.
  • A soft and fluffy gluten bread will be ready which we will use as a filling.
  • For the chilli paste, use 4-5 cloves of chopped garlic, 3 tsp of red chilli powder, salt, Sichuan pepper, ajino moto and water.
  • Mix it well and add 100ml of heated oil to it.
  • Chilli paste is ready.
  • Water and Starch have separated now from the solution, as we kept it in step 1.
  • Remove the water carefully. (Make sure to keep a little bit of water with starch)
  • Strain the starch to make sure no gluten is left.
  • Add 1/2 tsp of turmeric or yellow food colour to the starch solution.
  • Mix it well and add some oil and mix it again.
INSIDE      T.
  • Our batter is ready.
  • Now take a plate, grease it with some oil and add a decent amount of batter to it.
  • Place it carefully on the steamer and let it cook for 4-5 minutes.
  • After 4-5 mins, take out the plate, let it cool in the cold water and with the help of a spoon or knife pass it under the edges to take out the wrapper.
  • Our wrapper is ready.
  • Now, put the wrapper on the chopping board.
  • Spread 1 tsp of chilli paste on it.
  • Add Gluten bread, salt, soy sauce, shredded chicken and vinegar.
  • Mix it all well and make a roll.
  • Cut it down into equal even pieces and voila you’re ready to go.
  • Tibetan Laphing or Laffi is ready.

Thing To Keep In Mind- 


  • You can use raw Wai-Wai noodles, diced onions and tomatoes as stuffing with gluten bread as well.
  • If your laphing wrappers crack, make sure to let the starch rest for longer next time. keeping overnight is the best solution to it.

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