Entree: India – Sikkim & Himalayan – Sha Phaley (Deep-fried meat-filled Tibetan-style flatbread popular in Sikkim and the Himalayan region)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 25 min

Total 1 hr 25 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) vegetable oil (for dough)
- 1 cup (240 ml) warm water, adjust as needed
- 1 lb (454 g) ground beef
- 1 cup (100 g) cabbage, finely shredded
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 2 cloves (approx. 6 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) sugar
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) timur or Sichuan peppercorn, ground (optional)
- 2 tbsp (30 ml) vegetable oil (for filling)
- 3 cups (720 ml) vegetable oil for frying (enough for shallow/deep frying)
- 1/4 cup (15 g) fresh cilantro, chopped

Instructions

1. Make the dough: in a bowl combine flour and salt, stir in 1 tbsp (15 ml) oil, then add warm water gradually and knead until a smooth, slightly firm dough forms. Cover and let rest 20–30 minutes.
2. Prepare the filling: heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté onion, garlic, and ginger until translucent, about 3–4 minutes. Add ground beef and cook, breaking up lumps, until browned, about 6–8 minutes.
3. Add vegetables and seasoning: stir in shredded cabbage, soy sauce, sugar, black pepper, and timur if using. Cook another 3–4 minutes until cabbage softens but retains some texture. Remove from heat, stir in chopped cilantro, and let the filling cool to warm.
4. Shape the pockets: divide dough into 8 equal pieces. Roll each piece into a 5–6 inch (12–15 cm) round about 1/8 inch (3 mm) thick. Place about 2–3 tbsp (30–45 g) filling in the center of each round.
5. Seal and shape: fold dough over the filling into a half-moon or oval, pinching and pressing edges firmly to seal; you can slightly flatten the stuffed pocket with your palm to form a patty about 1/4 inch (6 mm) thick.
6. Fry: heat oil in a deep skillet to medium-high (about 350°F / 175°C). Fry sha phaley in batches, 1–2 minutes per side, until deep golden and crisp. Drain on paper towels.
7. Serve: serve hot with a simple chili sauce or chutney. Best eaten fresh while crispy.