? Chicken Sha Phaley ? This wonderful dish of Tibetan origin is literally heaven on your taste buds. Everyone loves bread, everyone loves meat, everyone loves the deep fried stuff, and Sha Phaley has all three. Bread stuffed with ground beef and cabbage made into semi circle or circle and then deep fried is everything that you need to know about this dish. Crispy on the outside and heavenly on the inside, this is what you get when you take the first bite into the golden semi circle. With different people having different demands a lot of variations have been done to the traditional dish, and people have readily accepted the addition of chicken, cheese and tofu to the stuffing. If you are a vegan even then, you can enjoy this delicacy with the tofu fillings. The Roll House in Gangtok is the best place to try one of these. Ingredients_ 250 grms minced chicken 1 tbsp ginger garlic paste or (finely chopped ginger garlic 1_1 tbsp) 2 onion finely chopped 2 tbsp chopped spring onions 2 tbsp coriander leaves finely chopped 2_3 green chillies finely chopped 1 tsp black pepper powder 1 tbsp soy sauce salt to taste For dough_ 4 cup all purpose flour water for kneading Salt to taste Method_ Prepare the Filling_ Heat oil in a pan, add onion and sauté till it turns translucent. Add ginger-garlic paste, and stir it well till the raw smell goes away. Add minced chicken, saute it well (it will turn like scrambled egg) and allow it to cook (if needed sprinkle some water). Once it is almost cooked, add black pepper powder, salt, soy sauce and saute few minutes. Now add Coriander leaves, chopped green chillies, chopped spring onions and mix well. Dough Preparation_ Start two hours before cooking Mix flour and water, forming a ball Knead at least 5 minutes until dough is smooth and flexible Place dough in a dish with a lid, or cover with plastic wrap. Let rest for 2 or more hours so that the dough will be softer when shaping the shapale. Roll out Dough_ Take the dough, and knead it again. Cut it into small pieces and make them into small balls. Dust the small dough balls in all-purpose flour. Roll all dough balls in circle shape (diameter of the circles is approximately 3.5 inches, or 8 centimeters.) Set the circles of dough aside. Fill and Shape the Shapale Place a heaping 3 tablespoon filling on one circle of dough, then place a second circle of dough on top of the first one. Pinch the edges flat together very firmly — going all around the circle. This is important as you don’t want the filling to come out. Then, start anywhere on the circle, fold over a small piece of the edge, and pinch it down, repeating this all around the circle. This results in a crimped, pretty edge. Keep the shapale you have finished on a lightly oiled flat dish or surface, to avoid the dough sticking on to the surface. If the shapale are going to be sitting for a long time, you can place a damp cloth over them to keep them from drying out. Heat sufficient oil in a pan and deep fry phaley on medium heat. Cook until golden brown on both sides, turning frequently. Serve hot with your favourite Sauce or chutney. #chicken #shaphaley #shabhaley #sikkimfood #nonveglover #nonvegrecipes #tibetanfood #spicy #streefood #streetfoodindia #streedfoodlovers #sikkim #nonveg #friedfood #foodforsoul #foodfest #delhifood #mumbaifood #mumbaifoodies #sikkimdiaries #nepalifood #sikkim #uzmaseasyrecipes #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala

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