Ladakh Sha Phaley Fried Meat Stuffed Flat Bread Tibetan

Method

1. 1

   Make dough: mix flour and salt, add warm water and knead 8 minutes until smooth. Rest covered 30 minutes.

2. 2

   Make filling: mix minced meat with all filling ingredients thoroughly.

3. 3

   Divide dough into 8 equal balls. Roll each into a 12 to 14 cm circle.

4. 4

   Place 2 tbsp filling in the centre of each circle.

5. 5

   Fold the dough over into a half-moon shape. Seal the edges firmly by pressing and crimping with your fingers all the way around.

6. 6

   Heat 2 tbsp oil in a wide pan on medium heat.

7. 7

   Place the filled half-moon sha phaley in the pan without crowding.

8. 8

   Fry on medium heat for 4 to 5 minutes until the bottom is deep golden-brown.

9. 9

   Flip carefully. Fry 4 to 5 minutes until the second side is equally golden.

10. 10

    Drain on paper towels. Serve hot with tomato chilli chutney.