Shaphaley
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Half-moon breads stuffed with spiced minced meat and cabbage and deep-fried until golden, a Tibetan and Bhutia snack.
Region: SikkimOccasion: Snack and light mealTime: 1 hourServes: About 10 shaphaleyNon-vegetarian
Ingredients
- 2 cups maida
- ½ tsp baking powder
- A pinch of salt
- Water as needed
- 250 g minced beef, pork or chicken
- 1 onion, finely chopped
- 1 cup cabbage, finely chopped
- 1 tbsp each grated ginger and garlic
- 2 green chillies, chopped
- 2 spring onions, chopped
- Salt and pepper to taste
- Oil for deep frying
Method
- Knead the flour, baking powder, salt and water into a soft dough. Rest for 30 minutes.
- Mix the mince with onion, cabbage, ginger, garlic, chillies, spring onion, salt and pepper.
- Roll the dough into circles about 10 cm wide.
- Place filling on one half, fold over and crimp the edges tightly.
- Deep-fry on medium heat until golden and the meat is cooked through.
- Serve hot with tomato chilli sauce.
History
Shaphaley (also spelt sha phaley) is a Tibetan dish, ‘sha’ meaning meat, eaten by Bhutia and Tibetan families in Sikkim.
Significance
It is a popular snack in Gangtok’s eateries and is made at home on holidays and festivals.