Khapse is a deep fried pastry or Cookie prepared most commonly at Lhosar, but also sometimes on other special occasions like (Sherpa wedding). There are a whole bunch of different kind of Khapse.
Preparation Time: 2 Hour
Oil for deep frying
Dissolve the sugar in 1 cup of warm water
Combine flour, oil, sugar and 1/2 and 1/2
Mix everything together to make a smooth-ish ball of dough
Knead the dough for several minutes
Roll out the dough to about a 1/4 inch thickness. (When you roll it out you can put a little flour down on the rolling surface so that it won’t stick, but not much. If you put too much extra flour, it will make the dough suck up too much oil while cooking.)
Cut the dough in strips (maybe about an inch or a little less), then cut those strips into diagonal pieces. Try to make the pieces roughly the same size, so that they can cook at the same rate. This doesn’t have to be precise, Tibetans rarely are!
Slice a slot in the middle of each piece of dough.
Pull one corner of the piece of dough through the slot in the middle, creating a twist. (See the video.) Pull the two ends of your nyapsha a little to even out the shape a bit.
We do this outside on a camping stove, as the process is quite greasy and messy.
Pour 1 quart of sunflower oil into a large, deep pot or pan.
Heat the oil on high until it starts to smoke a tiny bit. The oil will be hot enough when you can drop one piece of dough into the oil and it pops up to the surface right away.
Cook the bigger ones first and the smaller ones last. (We made a few larger non-nyapsha shapes too.)
Carefully lower the khapse dough pieces into the oil. You will need to make multiple batches, and it is better if you don’t fill the pot or pan too full of dough pieces. Fewer khapses in one batch is better.
Cook the khapse on high heat until golden brown, moving them around fairly often, and very gently, with a long-handled utensil. They cook pretty fast, in just a few minutes.
Remove the khapse from the oil with a slotted spoon or large straining utensil, letting the oil drain over the pan. (The oil can easily splash on you at this point, so please take care.) We place the cooked khapse on paper towels to absorb as much as possible of the oil.