Sha Phaley: Momos Ka Bhai From The Mountains!

Sha Phaley: Momos Ka Bhai From The Mountains!

Namaste and Tashi Delek, food lovers! Chef Curry Do’pyaza here, back in your kitchens with a dish that’s close to my heart – Sha Phaley! Think of it as momos’ cooler, crunchier cousin from the beautiful land of Tibet and the Himalayan regions of India.

This isn’t just a recipe; it’s a warm hug on a chilly evening.

When Do We Devour These Delicious Discs?

Sha Phaley is a popular snack, especially during Tibetan New Year (Losar) celebrations. You’ll also find it gracing tables during family gatherings, picnics, and whenever there’s a craving for something savory and satisfying. Imagine crisp, golden pockets filled with juicy, spiced meat on a cold winter evening – pure bliss!

A Little History Lesson

Sha Phaley (literally meaning “meat bread”) originated in Tibet. As Tibetan communities settled in India, particularly in places like Dharamshala and Ladakh, this delicious snack became a beloved part of the local cuisine. Over time, regional variations developed, but the essence remains the same: flavorful meat encased in a crispy, fried dough.

Let’s Get Cooking!

Preparation Time: 30 minutes (plus 30 minutes for marinating)
Cooking Time: 20 minutes

Ingredients You’ll Need:

• For the Dough:
  • 2 cups Maida (All-Purpose Flour)
  • 1/2 teaspoon Namak (Salt)
  • 1 cup Pani (Water), lukewarm
  • 2 tablespoon Tel (Oil)
• For the Filling:
  • 250 grams Keema (Ground Meat – lamb, beef, or chicken)
  • 1 medium Pyaaz (Onion), finely chopped
  • 1 inch Adrak (Ginger), grated
  • 2 Lahsun (Garlic) cloves, minced
  • 1-2 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level)
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Haldi (Turmeric) powder
  • 1/2 teaspoon Jeera (Cumin) powder
  • 1/4 cup Hara Dhaniya (Fresh Cilantro), chopped
  • Namak (Salt) to taste
  • 1 tablespoon Tel (Oil)
• Tel (Oil) for deep frying

Step-by-Step Instructions:

1. Making the Dough: In a large bowl, combine the maida and namak. Gradually add the lukewarm pani, mixing until a soft, pliable dough forms. Knead the dough for 5-7 minutes until smooth. Add the tel and knead again. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in a softer crust.

2. Preparing the Filling: In a separate bowl, combine the keema, pyaaz, adrak, lahsun, hari mirch, garam masala, haldi, jeera, hara dhaniya, tel and namak. Mix well with your hands, ensuring all the ingredients are evenly distributed. Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld together.

3. Assembling the Sha Phaley: Divide the dough into small, equal-sized balls (about 1.5-2 inches in diameter). On a lightly floured surface, roll each ball into a thin, circular disc (about 4-5 inches in diameter).

4. Place a generous spoonful of the keema filling in the center of the disc. Moisten the edges of the dough with a little pani. Fold the dough over the filling to form a semi-circle. Press the edges firmly to seal, creating a tight seal to prevent the filling from leaking out during frying. You can also crimp the edges with a fork for a decorative touch.

5. Frying the Sha Phaley: Heat enough tel in a deep frying pan or kadhai over medium heat. Gently slide the Sha Phaley into the hot tel, a few at a time. Fry them until they are golden brown and crispy on both sides, turning occasionally. This usually takes about 3-4 minutes per side.

6. Remove the fried Sha Phaley from the tel and place them on a paper towel-lined plate to drain excess tel.

Chef’s Tips for the Perfect Sha Phaley:

• Don’t overfill the Sha Phaley, or they might burst open during frying.
• Ensure the tel is hot enough before frying, but not smoking hot, to prevent the Sha Phaley from burning on the outside while remaining uncooked inside.
• For a richer flavor, you can add a small amount of soy sauce or oyster sauce to the keema filling.

Cooking it Your Way:

• Gas Stove/Induction Stove: Follow the frying instructions above.
• Air Fryer: Preheat your air fryer to 375°F (190°C). Lightly brush the Sha Phaley with tel and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
• Oven: Preheat your oven to 400°F (200°C). Place the Sha Phaley on a baking sheet lined with parchment paper. Brush with tel and bake for 15-20 minutes, or until golden brown. This method will result in a less crispy texture compared to frying.

Nutritional Information (approximate, per piece):

• Calories: 250-300
• Protein: 15-20g
• Carbohydrates: 25-30g
• Fat: 10-15g

Serving Suggestions:

Serve these crispy delights hot with a side of your favorite chutney or dipping sauce. A spicy Schezwan sauce or a cool mint-coriander chutney are excellent choices. You can also enjoy them with a bowl of Thukpa (Tibetan noodle soup) for a complete and satisfying meal.

Time to Get Cooking!

So there you have it, folks! A delicious and easy Sha Phaley recipe that you can make at home. Don’t be shy – gather your ingredients, put on your apron, and get ready to create some culinary magic.

Try this recipe at home and share the joy with your friends and family. I am sure they will love it!

Happy cooking!
Chef Curry Do’pyaza, signing off!