Khapse

Khapse is a traditional Tibetan deep-fried pastry associated with festive occasions, especially Losar, the Tibetan New Year. It is made from a dough that typically includes flour (wheat or barley), ghee or oil, sugar, and a pinch of salt; eggs may be used in some recipes. The dough is rolled and cut or shaped into a variety of forms before frying, with common shapes including knots, spirals, rings, and decorative figures.

After shaping, the dough pieces are fried in hot oil until crisp and golden. Some versions are dusted with powdered sugar or drizzled with honey or syrup for sweetness. The finished khapse ranges from light and crumbly to very crisp, depending on the dough and frying time. In many communities, khapse is prepared in large batches to share with family, friends, and neighbors during Losar and other celebrations, and the number and variety of pieces are sometimes seen as a sign of good fortune for the coming year.

Regional variations exist across Tibetan-influenced areas, including Ladakh, Sikkim, and Nepal’s Mustang region, where local ingredients and molds influence texture and design. While traditionally fried, modern adaptations may include baking as a lighter alternative. Khapse remains a symbol of festivity and hospitality in Tibetan culture, reflecting the joy and communal spirit of Losar.