Sha Phaley

In a large bowl, combine all-purpose flour with a pinch of salt. Gradually add water and knead into a smooth, firm dough. Cover with a damp cloth and rest for 20 minutes.

In a mixing bowl, combine minced meat, finely chopped cabbage, onion, minced garlic, grated ginger, and green chillies. Mix well.

Add soy sauce, black pepper powder, chopped coriander, and salt to the meat mixture. Mix thoroughly until all ingredients are evenly incorporated.

Divide the rested dough into equal portions and roll each into a thin circle about 12 cm in diameter.

Place 2–3 tablespoons of the meat filling in the centre of each dough circle.

Fold the dough over the filling to form a half-moon shape. Press the edges firmly together and crimp to seal tightly, ensuring no filling escapes during cooking.

Heat oil in a flat pan or tawa over medium heat. Place the sha phaley in the pan without overcrowding.

Shallow fry for 4–5 minutes on one side until golden brown and crispy. Flip carefully and fry the other side for another 4 minutes.

Reduce heat slightly and cook for 2 more minutes to ensure the meat filling is fully cooked through.

Remove from pan and drain on paper towels. Serve hot with tomato chutney or Sikkimese achaar.