When I was in Delhi, no weekend was spent in the PG. Be it Sarojini Nagar, Janpath and Palika Bazaar for budget shopping or Bangla Sahib Gurudwara for the delicious Langar, the weekend getaway spots in Delhi were many.
One winter afternoon, I and my roommates were getting bored and were in no mood to visit these common places. Hence, we decided to ask our PG owner for suggestions of places in and around Delhi where we could get good budget food and have fun too. All of us laughed out when our PG owner told us to visit ‘Majnu Ka Tilla’. I mean, doesn’t the name of the place sound quirky? However, with no options left with us, we decided to pay a visit to this place with a ‘quirky name’. We took the yellow line from Lajpat Nagar and reached Majnu Ka Tilla around 5 PM. All our jokes got plunged with the beauty of the monasteries, the sound of the Tibetan prayers and the gorgeous hue of the Tibetan flags. We roamed around the place for half an hour and our quest for food started when our stomachs started rumbling. We asked the locals around who suggested that we should go to Tenzing Aunty’s Laphing Stall. Upon reaching there, we had two plates of Laphing- one dry and another soupy. Upon reaching our PGs, our quest for the perfect Laphing began. We got everything that was needed, prepped ourselves up and started making the Tibetan delight. Unfortunately, we failed miserably but learned some lessons. Here are some tried and tested tips that helped us make perfect Laphing the next time. Do apply these if you want to make Laphing at home.
1. Once your dough is ready, make sure you let it rest for 15-20 minutes.
2. When separating gluten from starch, make sure you pour cold water into the bowl.
3. It’s important to let the starch water rest overnight. Not resting the starch water enough will result in parched and cracked wrappers.
4. Once the gluten is cooked, let it cool down perfectly before you cut it into pieces.
5. After the wrappers are cooked, place them in a bowl of cold water before removing them from the plate.
We hope these tips will save you from Laphing disasters and help you relish the Tibetan delight at home.
