AI-generated image
Tibetan fried bread
Puffed fried bread
Balep (बलेप): puffed Tibetan fried bread from the lodges of Kathmandu and the Himalaya
Trekkers in the Everest and Annapurna regions, and early risers in Kathmandu's Boudha neighbourhood, know this bread: rounds of dough slashed down the middle and fried until they puff, golden outside and soft inside. Tibetan families eat it with honey or jam, with a bowl of potato or chickpea curry, and with salty butter tea. The mistake is rolling the dough too thin; at about 1 cm thick it stays tender, while thin dough fries into a hard cracker. Chef's tip: let the shaped rounds rest for 10 minutes before frying so the gluten relaxes and the bread balloons evenly.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 14 oz plain flour
- 2 tsp baking powder
- 1 tbsp sugar
- ½ tsp salt
- 1 cup lukewarm waterabout
- 3 cups neutral oilfor frying
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix 14 oz plain flour, 2 tsp baking powder, 1 tbsp sugar and ½ tsp salt. Add 1 cup lukewarm water gradually and knead for 5 minutes into a soft, smooth dough. Cover and rest for 30 minutes.
5 minStep 2: Divide into 6 balls and roll each into a round about 12 cm across and 1 cm thick. Cut two parallel slits in the centre with a sharp knife. Rest for 10 minutes.
10 minStep 3: Heat 3 cups neutral oil in a deep pan to 350°F, until a scrap of dough rises with lively bubbles.
Step 4: Fry one or two breads at a time for 2–3 minutes a side, spooning oil over the top, until puffed and golden brown. Drain on kitchen paper.
20 minStep 5: Serve warm with honey, jam or a vegetable curry, and tea.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 6 g
- Carbs
- 42 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tibetan fried bread take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Farari uttapamSamo and water-chestnut pancakes
Soft, thick uttapam for fasting days, made from a yogurt batter of samo (moraiyo), singoda (water chestnut) flour and rajagra (amaranth) flour, tempered with cumin and curry leaves and studded with cucumber, tomato, coconut and green chilli. Cooked under a lid, they're crisp at the edges and fluffy in the middle. Serve with yogurt and green chutney. Makes 6.
Indian
Stuffed green paratha
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
Brown soup rolls
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.