By Rajlakshmi
January 4, 2026
In northeast India, laphing is a cold, spicy noodle that is typically consumed as a snack. This cold noodle is prepared with starch from potato, wheat, or moong dal and is then marinated overnight in a hot sauce comprised of soy sauce, red pepper flakes, salt, vinegar, garlic, and other ingredients.
½ cup maida or all-purpose flour 1 ½ cups of water 1 teaspoon of chopped garlic ½ teaspoon of salt ¼ teaspoon of turmeric powder ¼ teaspoon of baking powder ¼ teaspoon of yeast 1 ½ teaspoon of Kashmiri red chilli powder ½ teaspoon of Sichuan pepper, crushed
½ teaspoon of ajinamoto, optional 1 teaspoon of soy sauce 1 teaspoon of vinegar 1 teaspoon of spring onions 1 teaspoon of coriander leaves ½ teaspoon of sesame seeds Oil, as needed
Make a maida dough first. Let it rest for at least 20 to 30 minutes. Separate the starch and gluten from it by covering it with water in a container.
Cover the gluten portion that will be used for the fillings and the starch water for 2 - 3 hours. With running water, wash the gluten.
Add baking powder and yeast. Mix it well, then set it aside for 5 to 10 minutes to rest. Place the gluten on the oil-greased steamer tray and cook it for 15 to 20 minutes.
Use minced cloves of garlic, red chilli powder, salt, Sichuan pepper, ajinomoto, and water to make the chilli paste.
Mix it thoroughly before adding hot oil. The chilli paste is prepared.
Now, carefully drain the water out. Make sure there is no gluten left by straining the starch. Add turmeric powder and a little oil.
Take a plate, coat it with oil, and then pour a sizable amount of batter onto it. Place on a steamer and cook for 4-5 minutes. Remove and allow it to cool in the cold water.
Using a spoon or knife, slide it under the sides to remove the wrapper. Apply one chilli paste to it. Add salt, soy sauce, vinegar, and gluten-free bread.
Make a roll after thoroughly combining everything. Cut it into equal, even pieces. Garnish and serve homemade laphings with a drizzle of chilli oil.