Dish

Khapse

Khapse is made by mixing flour, butter, sugar, and water to form a dough. The dough is then rolled out and cut into small pieces, which are then deep-fried until crispy and golden brown. Khapse can be served hot or cold, and is often enjoyed as a snack or dessert.

Asian cuisine› Chinese cuisine› Anhui cuisine› Tibetan cuisine

Snack

Origins and history

Khapse has its origins in Tibetan cuisine, where it is a popular snack. It is often served during festivals and special occasions, and is also sold in markets and street stalls throughout Tibet.

Dietary considerations

Khapse is not suitable for those with gluten sensitivities or celiac disease, as it is made with wheat flour. It is also not suitable for vegans, as it contains butter.

Variations

There are many variations of khapse, including different shapes and sizes. Some popular variations include khapse with added spices such as cinnamon or cardamom, and khapse with added toppings such as sesame seeds or chopped nuts.

Presentation and garnishing

Khapse can be presented in a variety of ways, including on a platter or in individual serving dishes. It can be garnished with sesame seeds or chopped nuts to add flavor and visual appeal.

Tips & Tricks

To make khapse, it is important to ensure that the dough is well-mixed and free of lumps. The khapse should be deep-fried until crispy and golden brown, but not overcooked or burnt.

Side-dishes

Khapse can be served on its own as a snack, or as a dessert after a meal. It can also be served with a variety of dipping sauces, including honey or jam.