Sha Phaley
Fried meat-stuffed bread pockets — minced beef or pork mixed with cabbage, ginger, garlic, spring onion, and Sichuan pepper enclosed in a round of unleavened dough, folded into a half-moon, sealed firmly, and deep-fried in oil until the exterior is golden-brown and blistered. The Sikkimese and Tibetan sha phaley (also spelled shabalay) is the Himalayan answer to the samosa or empanada; the Sichuan pepper in the filling is the identifying flavour note, delivering a numbing, citrusy tingle on the palate along with the pork and cabbage filling. Sold at every market stall in Gangtok's MG Road; eaten as a snack with hot sauce or as a meal alongside thukpa.
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Recipe
Ingredients
|
1 cup | Flour |
|
1/2 cup | Water |
|
1/2 teaspoon | Salt , to taste |
|
200 grams | Beef , ground |
|
1 medium | Onion , finely chopped |
|
2 cloves | Garlic , minced |
|
1 teaspoon | Ginger , grated |
|
1 teaspoon | Soy sauce |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Coriander powder |
|
1 | Chili , green, finely chopped |
|
— | Oil , for frying |
Instructions
- 1 In a bowl, mix the flour and salt, then gradually add water to form a smooth dough. Knead well and let it rest for 20 minutes.
- 2 In another bowl, combine the ground beef, chopped onion, garlic, ginger, soy sauce, cumin powder, coriander powder, green chili, and salt. Mix well to create the filling.
- 3 Divide the dough into small balls and roll each into a thin circle.
- 4 Place a spoonful of the beef mixture onto one half of each dough circle.
- 5 Fold the dough over to cover the filling and seal the edges by pressing them together.
- 6 Heat oil in a deep frying pan over medium heat.
- 7 Fry the sha phaley until golden brown and crispy on both sides, about 5-7 minutes per side.
- 8 Remove from oil and drain on paper towels.
- 9 Serve hot.
Tips
Ensure the edges are well-sealed to prevent the filling from leaking during frying.