Who doesn’t like to savour street food

Street food generally leaves a person drooling. India is undoubtedly a gastronomic heaven when it comes to Street Food. Indian street foods are known worldwide for their taste, diversity and accessibility.

The story goes like this– I was taking a stroll in the streets of Manali, I stumbled upon a person selling an interesting looking food item. It caught my attention and I managed to strike a conversation with him. I said, “bhaiji, what is the name of the food item that you are selling?”. With a smile, he said, “it’s a speciality from Tibet, now in the streets of Manali and it’s called Laphing”. 

Our conversation continued, I spoke to the person regarding the recipe and he was happy to explain the process to me and the ingredients required. We will show the entire process in our YouTube channel shortly:

Also watch: https://youtu.be/5hXAbnz5tJ0

Also Read: https://nomadlawyer.org/the-best-pakora-joint-in-lajpat-nagar-sindhi-pakore/

Thorough this blog we shall throw more light on Laphing. 

Know about Laphing

Laphing is a spicy mung bean noodle dish. It is a speciality from Tibetian cuisine. Now it is also becoming famous in places like Nepal, India and many other places. It is generally prepared with chilli, coriander, soyabean and green onion sauce. It has a slippery texture, served with Soy sauce gravy.

Cost- It is light on pocket also. One plate costs around 40 INR.

LAPHING – SAUCE

Ingredients potato or mung-bean starch, minced garlic, green onion, coriander, salt, rice vinegar, sesame oil, soy sauce, crushed and dried chili.

NOTE:

The laphing needs time to set. Usually it is done overnight.

Preparation of Laphing

  • Mix the starch and water together until you get an even texture.
  • Heat the mixture on a stove, stirring frequently until the mixture is so thick you can barely stir it. If the mixture is boiling before it thickens, turn down the heat until it stops boiling. When done the texture will be very thick, almost like jello, but it still needs to set.
  • Transfer the cooked mixture into a clean bowl and let it sit overnight at a room temperature. In order to shorten the time for cooling, it can also be placed in the refrigerator for 4-5 hours.
  • After the laphing has set, remove it from the bowl. It should stand up by itself, like a very firm jello.
PREPARATION OF SAUCE:
  • Mince garlic, chop onion and cilantro
  • Mix garlic, onion and cilantro with salt, rice vinegar, sesame oil, soy sauce, and crushed dried red pepper in a small bowl and stir well.
  • Now when everything is ready just cut long strips of laphing into a bowl and cover with sauce.

Please note- it is really spicy and if you don’t like it very spicy you can instruct the seller to go mild on spices or else you can also refrain from tasting it.

Photographic representation of Laphing
The humble shop

Adding the sauce, also his cap is an attraction

Spreading the sauce evenly

Look at the red chilli paste

Adding mixed soyabean

Mix garlic, onion and cilantro with salt, rice vinegar, sesame oil, soy sauce, and crushed dried red pepper

Now when everything is ready just cut long strips of laphing into a bowl and cover with sauce

Wow! Looks amazing and ready to be eaten.

Travel and don’t stop!