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.
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.
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.
Today I made shaphaley for the first time! followed your instructions! It turned out great! Loved it! 👍🏻
Thank you 🥰🙏
Tashi delekla.. U make delicious food.. And m trying ua recipe for lama la and family thank you la
My favourite shafale and I also love vegfale
Wow.. so yummy, thanks for sharing.. baini laa
@Maple Staple account hake...I don't know what is that? I think eating things? Hahaha very funny.. thank you Jesus ..man
I really loved it... you made is very simple and easy....
Shapalay is popular in Bhutan aswel. Was craving for this and happy to find your recipe on RUclips 😊 kadinchoe la... I’m gonna try this tomorrow...
Thank you n good luck
Thanks dikyi la I love shaphaklep 🙏
Wlcm
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.
Thanks for your feedback and I really appreciate for that
I just knew this channel... i really love it. It was so helpful...!!
Thank you 🙏
Wow looks delicious 😋😋😋
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.
Exactly... Raw meat can lead to loose motion 🤣
You are the best cook love to see your recipe
Our great chief 👌👌👌
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.
Hello Dickey my gf is also a good cooker like u you remind me of my gf who left me 7 months ago 🙂😄
Lol cooker
🤣🤣🤣
So sweet voice thanx for your video 😀😁😉
Woww yammy
Thanks for sharing
Love from isreal
Enjoy shafhalay in isreal
Yummy.😋😋👍👍
lovely as always!!
WoW so yummy..Thanks 🙏 I
Most welcome 😊
Loved it.
RECIPE WAS DELICIOUS MAKE NOW!
❤️🙏🏻
Wooow
👍👍👍👍👍woow
Impressing 🤗🤗
That is bad grammar. The correct word is “Impressive.”
Looks delicious ur channel is so good 👍
Thank you for the compliments . I have made other cooking videos and you can check them too.
Wow.. 👌👌
I love your voice
hey ,
daithuk soi dang lap dah✌
Nice
Can we also cook the filling and then put them in the wrappers?
Yea you can do that also
nice one, but it would be better if you had use bowl instead of counter top. just a suggestion.
Ok thank u for ur suggestion n hopefully i will use from next time🙏
Nice. Can you show the aachar recipe too?
Can we use Gujjia moulds for shaping Shapals. Btw I loved this recipe
Yes you can
😋😋😋😋😋😋😋😋😋😋😋😋
😋hungry ! 👌🏼😍
Loved it but the fillings needs to be fried or else its gonna be raw and listeria may happen in the near future
Yeah u r right but actually it’s cooked while u r frying shabaley in low flame but even u want to fry the fillings separately then it will also ok
Either fry raw meat or just put filling and steam it for 15 minutes and later fry it...tastes will be delicious 😋
Wow yummy yummy 👍👍sikkim gangtok
Jeff
Hey we need to cook the keema at the first and we have to put it on chapati yes???
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
🙌🏼👍🏼👍🏼👍🏼👍🏼😋😋😋
Oooo
Is there any substitute for cooking wine?
If you don’t have it’s not so Necessary.
Can you do a lowa khatsa recipe plz
Sure if I get lowa then I will make video,Actually difficult to find lowa in my place
How to make the chilli paste or achar that goes on with the Syaphale??Please make a video on that..
Will the filling get cooked? Can't we fry the filling first?
Yes the filling will get cooked no matter what
Yes fillings will cook but you can also fry first and then do fillings.
No. You have to shallow fry the filling first or else the meat is raw.. I know how go cook this saphalay. We normally eat this.
👍🏻
Mam are u from India or Tibet
I m from Nepal
Gg
What is different if u fry meat or without flying??
well, the difference is without frying it will be hard to cook fast and flavour matter
It looks delicious but will the raw meat inside cooks well ????
Yes it will. If you feel uneasy, first you cook the meat nd then make fillings.
Hi, I like your cooking! Why does my shabhale sputter when I use raw meat? I now use fried meat and it’s not as tasty as with raw meat.
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.
Masu pakena hai
U can do directly deep fry n also u can cook the meat actually it’s ur wish whether u want to cook or deep fry.
🌹🌹🌹🌹💕💕🎁👍
Can u give recipe of tomato pickle
I had made a recipe of tomato pickle.you can check it out.
👍👍👍👍😘
Its very similar to fry momo isn't it?
Yes you can do same way even Momo also.
Wrong way... u have to fry keema first...
. ཤ་བག་ལེབ་ཞིམ་ཞིམ་འདྲ་བོ་བཟོ་སོང་🥰
བརྙན་ཡག་པོ་འདུག 🥰🌹🌹🌹
Thukje nang
I nearly burned my kitchen but thank god
There was some water to put down the fire
But your Method was kinda useful
Sorry to hear that
The meat do not cook properly so have to fry a bit b4
If u want to fry it before it will ok even if u didn’t fry before it will be cook while u r frying it in medium flame.
My big brother are best hahhahhahahahahahhahhahah
I usually steam it then fry it as meat remains uncooked inside.
Yes u can do ur method too but with lil fire if u do deep fry it will take time but will cook well.
🫶🏻✨🤍
Momomom
Momomimom
Momomomom
Momomomom
L
pls share something new receipe
The way you speak English 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
No
Gengar 😑
👎👎👎👎👎👎