Authentic Sikkimese Sha Phaley with Tingmo
Crispy semi-circular bread pockets stuffed with spiced minced meat, expertly paired with fluffy Tibetan steamed buns. A hearty comfort food classic from the Himalayan hills.
75min
Total Time
4
Servings
Sikkimese
Cuisine
Recipe
1
Combine all-purpose flour and warm water in a bowl to knead a smooth, pliable dough. Cover and let it rest for 30 minutes.
2
In a separate mixing bowl, combine minced meat, chopped onions, ginger-garlic paste, green chilies, black pepper, soy sauce, chopped coriander, and salt.
3
Divide the rested dough into small equal-sized balls and roll each into a thin circular disc.
4
Place a spoonful of the meat filling on one half of the disc, fold the other half over it, and seal the edges tightly by pleating or pressing with a fork.
5
Heat oil in a heavy-bottomed pan over medium heat and shallow fry the stuffed pockets until golden brown and crispy on both sides.
6
Remove and drain excess oil on paper towels, then serve hot with a fiery local chili dip.
Ingredients
2 cups all-purpose flour
300g minced beef or chicken
1 cup finely chopped onions
1 tbsp ginger-garlic paste
2 green chilies, finely chopped
1 tsp freshly ground black pepper
2 tbsp coriander leaves, chopped
1 tsp soy sauce
Salt to taste
Cooking oil for shallow frying
Warm water as needed for dough
*This AI-generated recipe may contain inaccuracies.