Laphing (also written laaphing or laping) is a super popular Tibetan street snack—cold, slippery, spicy and full of chilli oil. In India you’ll see it most around Tibetan markets and monasteries (like Majnu ka Tila in Delhi or hill stations with Tibetan settlements). It’s usually served in a bowl or rolled, drenched in red chilli oil, vinegar and garlicky sauces—perfect for people who love bold, tangy, spicy flavours.
History & Local Story
Laphing is believed to have come to Tibet from Chinese cold jelly dishes like liangfen, which are made from mung bean or potato starch cooked into a jelly, then cooled and cut into strips. Over time, Tibetan cooks adapted it to their own taste—adding more chilli, garlic and vinegar, and serving it as a cheap, filling street snack in monasteries and markets.
From Tibet and Nepal, laphing travelled with Tibetan communities into India. Today, it’s a favourite in Tibetan colonies in Delhi, Dehradun, Dharamshala and other Himalayan towns. Many people now associate “authentic laphing” with small stalls run by Tibetan families, where each vendor has a slightly different secret chilli oil and masala mix.
What You’ll Taste
- Soft, bouncy jelly strips made from mung bean/potato starch
- Cold, refreshing base with a strong contrast of hot chilli oil
- Tangy, garlicky sauce with vinegar, soy sauce and spices
- Optional add-ons depending on the stall:
- Coriander, spring onion, sesame seeds
- Extra chilli flakes or schezwan-style chutney
- Sometimes a bit of gluten (seitan) or soya for extra texture
Overall, it’s cold, slippery, fiery and tangy in one bite—very different from typical Indian chaat, but just as addictive.