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

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 is delicious and authentic dish. Khapse from Arunachal Pradesh by Priya Srinivasan is a great option when you want something interesting to eat at home. Restaurant style Khapse from Arunachal Pradesh is liked by most people . The preparation time of this recipe is 10 minutes and it takes 20 minutes to cook it properly. Khapse from Arunachal Pradesh is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Khapse from Arunachal Pradesh. Khapse from Arunachal Pradesh is an amazing dish which is perfectly appropriate for any occasion. Khapse from Arunachal Pradesh is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Khapse from Arunachal Pradesh at your home.

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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