Ladakh Sha Phaley Fried Meat Stuffed Flat Bread Tibetan

Ingredients

• For the dough:
• 2 cups all-purpose flour
• 1/2 tsp salt
• Warm water — about 2/3 cup
• For the meat filling:
• 250g minced beef or pork
• 1 small onion — very finely chopped
• 1 tsp ginger — finely grated
• 3 garlic cloves — minced
• 2 green chillies — very finely chopped
• 1 tbsp soy sauce
• 1/4 tsp black pepper
• 2 spring onions — finely chopped
• Salt to taste
• Oil for shallow frying

Method

1. Make dough: mix flour and salt, add warm water and knead 8 minutes until smooth. Rest covered 30 minutes.
2. Make filling: mix minced meat with all filling ingredients thoroughly.
3. Divide dough into 8 equal balls. Roll each into a 12 to 14 cm circle.
4. Place 2 tbsp filling in the centre of each circle.
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. Heat 2 tbsp oil in a wide pan on medium heat.
7. Place the filled half-moon sha phaley in the pan without crowding.
8. Fry on medium heat for 4 to 5 minutes until the bottom is deep golden-brown.
9. Flip carefully. Fry 4 to 5 minutes until the second side is equally golden.
10. Drain on paper towels. Serve hot with tomato chilli chutney.