Crispy Sha Phaley Recipe | Sikkim Special Tibetan Street Food | Easy & Delicious | Gags Kitchen

Описание: Learn How to Make Crispy and Juicy Chicken Sha Phaley! 🥟✨

Bring the flavors of the Himalayas to your kitchen with this crispy, juicy Chicken Sha Phaley a beloved Tibetan street food snack, popular in Sikkim and Darjeeling. Perfectly seasoned chicken filling is wrapped in soft dough, fried until golden brown and served with tangy tomato chutney.

In this video, you’ll learn:
✔️ How to make soft and firm dough for Sha Phaley
✔️ How to prepare flavor-packed chicken filling
✔️ The perfect folding and sealing technique
✔️ Tips to fry for the ultimate crunch

Chicken Sha Phaley – Step by Step
Ingredients
-Dough 
2 cups all-purpose flour (or 1 cup whole wheat + 1 cup all-purpose)
1 teaspoon salt~½ cup water (start with just under ½ cup; add 1–2 tbsp if needed)

Chicken filling
300 g minced chicken
2 medium onions, finely chopped6 tablespoons oil
2 teaspoons ginger-garlic paste
2 tablespoons dark soy sauce + 1 tablespoon later
2 tablespoons butterSalt to taste

For frying
Oil, as needed

Method
-1. Make the dough (rest 20 min)
In a bowl, mix flour and salt.
Add water gradually (start just under ½ cup) and bring it together.
Knead gently until smooth and firm.
Cover and rest for 20 minutes.

2. Cook the filling 
Heat a pan, add 6 tbsp oil.
Lower the flame; add 2 tsp ginger-garlic paste.
Add minced chicken; mix well.
Add chopped onions and salt to taste.
Add 2 tbsp dark soy sauce; mix to combine.
Stir occasionally; when the chicken releases water, add 1 tbsp more soy and mix.
Add 2 tbsp butter; cook on medium to high until water evaporates and oil separates (about 8-10 minutes total).
Turn off the heat and cool the filling.

3. Portion and roll
Lightly flour the surface. Take the dough out; keep half covered so it doesn’t dry.
Divide the other half into 5 equal balls; smooth each into a round. Repeat with the remaining dough.
Roll each ball into a medium-thickness disk (not too thin, not too thick—just enough to hold filling without tearing; ~4–5 inches wide).

4. Fill and seal (work in batches)
Give the filling a quick mix. Place ~2 tablespoons in the center of a disk.
Fold into a half-moon; seal the edges tightly.
Pinch and fold from one corner to the other to ensure it’s fully sealed.
Make 5–6 at a time so they don’t sit too long (moisture can soften the dough). Repeat with the rest.

5. Fry
Heat oil; keep the flame at medium.
Gently slide in the Sha Phaley.
Fry ~2 minutes, flip, then cook until golden brown and crispy .  Lift out with a skimmer, drain excess oil, and place on a plate.
Fry the remaining batch the same way. 

6. Serve hot with tangy tomato chutney. Enjoy the crispy outside, juicy inside!

Quick Tips
Keep the dough edges dry and clean for a perfect seal.
Don’t overcrowd the pan fry in batches for even browning.
If a piece opens while frying, remove it quickly to prevent splattering.

📌 Try it at home and tell me how yours turned out in the comments!

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