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Laphing hails from the Sichuan cuisine that was originally known as Liang Feng in Chinese. It has become one of the very popular street foods in the Tibetan colony. This dish has a smooth texture with a tinge of spiciness and is often eaten with soy sauce to get the perfect flavour.
You can have Laphing as a breakfast or snack or basically anytime you roam around Majnu ka Tila. When you enter this colony, you will find Laphing in every corner. They sell one with soup and one as dry for INR 60 and 50 respectively. Whether you like it extra spicy or mild, it can be made to suit your taste.
How do they make Laphing?
At Majnu Ka Tila, you will notice that the Laphing sellers keep readymade laphing wrappers with them. And when you order, they immediately prepare it for you. They take one of the laphing sheets and crease it with sesame oil and ginger extract. They spread the chilli paste on it as per your preferred level of spiciness. Then, they roll the sheet and cut small rounds of it, and serve it in a clean bowl.
This dish is something special for every Delhi foodie. It is something you don’t usually make at your home and even if you try, the original taste seems lost. The ones you eat in the Tibetan colony are the authentic laphing prepared by secret recipes. The special red chilli is made from sesame seeds. The laphing sheet is made up of potato starch and the yellow colour comes from either turmeric or food colour.
Make a plan and have laphing with your friends.
