Khapse from Arunachal Pradesh | How to make Khapse from Arunachal Pradesh

By Priya Srinivasan  |  27th Apr 2016  |  
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  • Khapse from Arunachal Pradesh, How to make Khapse from Arunachal Pradesh
Khapse from Arunachal Pradeshby Priya Srinivasan
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    5

    People

10

0

About Khapse from Arunachal Pradesh Recipe

Khapse is made during the Losar Festival. A traditional recipe made with Amarnath flour. The grains are first dried, roasted and made into a flour. The flour is kneaded with warm water and made into 8-shaped rolls and then deep fried in mustard oil. This khapse is stored in a bamboo container for a year.

Khapse from Arunachal Pradesh, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Priya Srinivasan. Khapse from Arunachal Pradesh is a dish which demands no explanations, it's a whole world of flavour in itself. Khapse from Arunachal Pradesh is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Khapse from Arunachal Pradesh by Priya Srinivasan is perfect to serve 5 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Khapse from Arunachal Pradesh.

Khapse from Arunachal Pradesh

Ingredients to make Khapse from Arunachal Pradesh

  • 1 cup Amarnath flour
  • 2 tbsp sunflower oil
  • 2 tbsp sugar
  • 1/4 cup warm milk
  • 1/4 cup warm water
  • oil for deep frying

How to make Khapse from Arunachal Pradesh

  1. Mix the warm water, milk, sugar and oil together. Take the flour in a big bowl, add the liquid little by little and start making a soft and pliable dough. Let the dough rest for 10 minutes.
  2. Divide the dough into 3 balls. Dust the rolling surface with flour, roll out each ball into 1/4 inch thickness.
  3. Cut the dough into strips and roll each strip into a rope and shape as shown in the picture. This shape of khapse is called buri. Repeat this process with the rest of the dough.
  4. Heat oil in a kadai/pan for frying. Keep the flame in medium. This is very important as the fritters brown pretty fast, so if the flame is high you will end up with soft fritters.
  5. Keep the flame medium, deep fry the fritters in batches, do not crowd the pan.
  6. Once they are fried well, the sizzling of oil will cease, then take the fritters out of the oil and drain them well on a kitchen towel.
  7. While serving, dust the fritters with powdered sugar and serve. Store the khapse in an air-tight container.

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