First of all we need to fry and cook the meat and make sure it must cooked properly and fill the cooked meat inside the chapati then fry it ,this way we can digest the food and also good for health.
You are such a master of dough! My momos and chapati never look as good as yours, but I keep practicing. Just a couple of things - that was much more than 1 tablespoon of filling per shapale. Also, to close the shapale, you need to make sure there is no air left inside, or they’ll burst when cooked. So like you demonstrated, make sure all air pockets are removed before you make the final closure of the dough. Also, you may want to brush water or egg+water on the inner edges to get a really secure seal on the dough. You can also bake in the oven at 400 F, but they won’t be quite as delicious.
Awesome Dickey La. Here are two things you wanna edit with this recipe. For a crisp dough, add some oil and salt. It will keep the bread moisturized and crispier much longer and easier to eat or else, ones its a day old, the dough or the skin will be tough to eat or chew on. People that are uneasy with raw meat or uncooked fillings, here is the trick. Add 15% to 20% vegetables like spinach. When fried, the vegetables help the meat cook much faster and adds moisture and helps with the flavor. Not that you did any thing wrong but adding my two cents or in Tibetan we say Jhutock. By the way, the chili paste looks very good. keep cooking
Namgyal la, Thank you for the feedback and I always welcome feedbacks so that i can improve. I am always learning and it helps a lot. Wish you a happy day ahead. thanks
Dickey La's sha phale recipe is perfect. I always take ideas from Dickey La's recipe and add ingredients as per liking of my taste. That does not mean that I will coach my expertise on her recipe on her channel. Which will not be fair for her. Sha phale with spinach mixed...ewwwww! Well, I guess each is own to their taste bud.
It is up to you. If u want to cook keema first and then use as a filling It is fine. On other hand as u can directly put in chapati and deep fry at low or medium flame
Because either your shyaphaley edges are not correctly sealed securely, or you have air pockets left while sfolding and sealing. While folding the shyaphaley, press a little bit on the filled portion to expel all air inside it and then seal very securely and tightly. You could use a little bit of plain water or beaten egg to wet the edges and then seal....thereby, it will be very tightly done.
