Lepakshi, an Asian-style Indian snack, is made with a variety of ingredients such as dried fruit, rice and vegetable.
But lepaksha is made from scratch by hand in a large, open-air kitchen at the Laksa Handicraft Shop in Multan, Bangladesh.
The shop’s owner, who also goes by the name of Mr. Atee, explains that a small portion of the lepak is discarded, and the rest is ground into flour.
In order to make lepak shabas, the lePakshi’s makers need to work at high heat.
It’s a process that takes around four hours and requires a large oven.
The lePakshis are then wrapped in cloth and left to rise in a warm room until they become firm and crunchy.
The bread, which is a soft, white substance, is then rolled and baked for several hours.
After they’re done, the bread is served.
To make lepaks, the food-makers of Multan first grind up dried fruit and rice, then separate the flour and mix in a handful of water.
When the water evaporates, they’re left to ferment until the lepak is a nice golden brown.
When it’s ready, the dough is baked in a hot oven and then wrapped into a cloth.
It takes about 15 minutes for the lePaks to turn into bread.
The dough has a chewy texture, but it’s not a bread like you’d find in a typical Indian restaurant.
The process is also slow, but not as slow as it could be.
The food-maker also adds a little flour to the dough.
After a few minutes, the batter is firm enough to work with.
The first time I made lepak, I tried to make it with a mixture of rice and potato, but the leps just didn’t come out.
So I went with just rice.
Here are some tips for making lepak.
First, you need to be careful about the timing of when you make your lepak because it needs to rise for at least 15 minutes.
Then, you should use a sturdy measuring spoon and stir it with the dough to make sure the lepa is well mixed up.
Finally, you can use a bread-maker.
Just don’t use a dough cutter.
It can tear and ruin your lepakes.
Make sure the dough you use is a light one and that you cover it with plastic wrap.
You can get it at any grocery store, but be sure to use the bread-making method.
Next, you have to wash the lepas well, since the leapash leaves a white residue on your plate.
You don’t want that to contaminate the lepacks with bacteria.
I used an old, cracked plastic bag because it’s so slippery.
After washing, I added a bit of salt and pepper and a pinch of baking soda to the leparaks.
After that, I put them in the oven and baked them for 15 minutes at 375 degrees Celsius (250 degrees Fahrenheit).
Once they’re cooked, they were done.
Then I sliced them into thin slices, and served them.
The Lepaksha was a good choice for a vegetarian meal.
If you don’t have a food-making machine, you’ll need to make some lepak in the traditional way.
You’ll have to make the dough from scratch, but you can do that by grinding the dried fruit into a fine powder and adding a little water to the mixture.
You will need to cover the lepalas with plastic.
Next time, I will try making lepaku (the Indian-style bread).
If you try this, please share the recipe with your friends.