Air fryer recipe · Desserts & Bakes · Arunachal Pradesh
Monpa Khapse Twists
Knotted, lightly sweet biscuits that Monpa families in Tawang make for Losar, good for any festive table. Air-fried, they come out like crisp butter cookies rather than the fried original.
- 45 minTotal time
- 170°CAir fryer
- 6Serves
- VegetarianDiet
- Arunachal PradeshState
Part of the Diwali across India collection
Nutrition per serving
- 295kcal
- 5.3 gprotein
- 43.2 gcarbs
- 11.1 gfat
- 1.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)2 cups
- Butter, softened4 tbsp
- Sugar, powdered1/4 cup
- Milk1/2 cup
- Baking powder1/2 tsp
- Oil, for brushing1 tbsp
Method
Rub in the butter
Mix the maida, powdered sugar and baking powder in a wide bowl. Rub in the soft butter with your fingertips until no lumps of butter remain. This step gives the khapse their crumbly bite.
Knead a firm dough
Pour in the milk little by little and knead into a firm, smooth dough that does not stick to your hands. Do not make it soft, as a soft dough will not hold its shape in the basket. Cover and rest for 15 minutes.
Roll and cut strips
Roll the dough about 3 mm thick on a lightly floured board. Cut it into strips about 2 cm wide and 10 cm long with a knife. Make a short slit down the middle of each strip.
Shape the twists
Pull one end of each strip through its slit and gently straighten it, so you get a twisted knot. You can also make simple knots or small rings, as Losar trays often mix shapes. Keep the shapes about the same size so they cook evenly.
Brush lightly
Brush the shaped khapse very lightly with oil on both sides. Lay them in the basket in a single layer without touching. Too much oil makes them greasy, so a thin film is enough.
Air-fry crisp
Air-fry at 170°C for 10 min, turning them once halfway, until pale golden on the edges. Cool them fully on a rack, where they turn crisp. Store in an airtight tin for up to a week.
