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.
Cuisines
Sikkimese
Arunachali
Best for
Breakfast
Lunch
Snacks
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1/2 cup | water |
| 1/2 teaspoon | salt |
| 200 grams | ground beef |
| 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 | green chili, finely chopped |
| — | salt to taste |
| — | 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.