Name: Khapse from Arunachal Pradesh recipe by Priya Srinivasan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 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

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.

Instructions

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.
Divide the dough into 3 balls. Dust the rolling surface with flour, roll out each ball into 1/4 inch thickness.
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.
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.
Keep the flame medium, deep fry the fritters in batches, do not crowd the pan.
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.
While serving, dust the fritters with powdered sugar and serve. Store the khapse in an air-tight container.

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