Khapse and Po Cha. Tibetan Pastries + Vegan-Butter Tea.

Today is the first day of the Tibetan New Year.  I think it’s important to remember that Tibet has suffered much in the last decades, even centuries, and that The Dalai Lama remains in exile from his homeland.

In the spirit of cooking for peace, I’ve made some lovely little Tibetan Pastries, which are eaten everywhere in Tibet during Losar ( Tibetan New Year Celebrations), and I’ve served them with Vegan-Butter Tea…..in the name of peace to all creatures on this planet.

khapse and po cha

The pastries are lovely, soft and sweet, particularly when still warm and fresh.

The tea…is …well…. more of an acquired taste…. tbh…. but not unpleasant…. I’m certain I will grow to like it….

§

KHAPSE + PO CHA

Makes a bowl full

Ingredients:  

Khapse:

  • 250gms. plain/ all-purpose flour
  • 50gms. sugar
  • 30ml. oil ( I used grapeseed)
  • 50ml. hot water
  • To coat: 2 tbs. raw sugar and 2 tsps. cinnamon (optional)
  • Enough oil to deep-fry khapse in batches. 750ml?

Tea: (for 4)

  • 2 tsps.black tea or 2 teabags
  • 500ml. boiling water
  • good pinch Himalayan Salt
  • 50ml. non-dairy milk ( I used oat milk)
  • 1 scant tbs. good quality vegan butter

Method:

Khapse:

  • Dissolve sugar in hot water.
  • In a bowl, mix flour, oil, dissolved sugar+water and non-dairy milk together to form a soft pastry dough.
  • Knead for 2 mins.
  • On a lightly floured surface, roll dough out to a rectangle approx: 40cm.x 25cm. and 0.25cm. thick.
  • Cut into strips about 2 cms. wide.
  • Cut strips into diamonds with a slit in the middle.  (see photos)
  • Thread one end of the diamond through the slit and gently pull until the whole thing twists.
  • You can make different sizes…remembering that it is best to deep-fry khapse of the same size together in a batch.
  • You can also try out different shapes.  Be inventive!
  • In a deep pan, pour enough oil to make it 8-9cm. deep.
  • Put the pan on a high heat until oil is hot.  A scrap of dough should begin to sizzle immediately when dropped into the oil. Then it is ready.
  • Deep-fry Khapse in batches …don’t overcrowd them in the pan.
  • The bigger khapse take about 2 mins.  The smaller ones about 1 min.
  • Don’t leave the pan unattended and turn the heat down a little if necessary.
  • Using a big slotted spoon, remove Khapse from oil, and tip into a bowl lined with kitchen towel.
  • When all Khpase are fried, switch off the heat under the oil.
  • In a grinder: place 2 tbs. raw light muscovado sugar + 2 tsps. cinnamon powder.
  • Grind together to form a fine powder and add to Khapse and toss them to coat in cinnamon sugar. (optional)
  • Serve warm.  They are at their best.

Po Cha:

  • In a saucepan, add 500ml. water + black tea.
  • Boil for 2 mins.
  • Add a good pinch of Himalayan Salt.
  • Add milk and remove from heat. (Remove teabags, or if using loose tea, strain)
  • The tea now needs to be churned/shaken with the vegan spread.
  • I used a thermos flask with a tight fitting lid.  Don’t fill the flask to the top.
  • Shake/churn the tea for 3 mins.

Serve with Khapse.

§

Enjoy.

Happy Losar.

ཞི་བདེ

.

Peace

The Dalai Lama

.

.

 

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