Khapse
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Crisp, twisted fried pastries made in large batches for Losar, the Monpa New Year, and offered at altars and to guests.
Region: Tawang and West Kameng, Arunachal PradeshOccasion: Losar (New Year)Time: 1 hour 30 minServes: About 40 piecesVegetarian
Ingredients
- 3 cups wheat flour
- ¼ cup sugar
- 3 tbsp butter or ghee, melted
- ½ cup milk
- ½ tsp baking powder
- A pinch of salt
- Water as needed
- Oil for deep-frying
Method
- Mix the flour, sugar, baking powder and salt. Rub in the melted butter.
- Add the milk and enough water to knead a firm, smooth dough. Rest for 30 minutes.
- Roll the dough thin and cut into strips or rectangles.
- Make a slit in the middle of each piece and pull one end through it to form a twist, or shape into other traditional forms such as ears and loops.
- Deep-fry on medium heat until golden and crisp. Drain and cool before storing in tins.
History
Khapse are the festival pastries of the Tibetan Buddhist world. Monpa families make them in the days before Losar.
Significance
Plates of khapse are placed on household altars as offerings and are served to friends and relatives who visit during Losar.