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| Main ingredients | Mutton mince, Momo dough, Ginger, Garlic, Green chillies, Onion, Spring onions with greens, Red chilli powder, Crushed black peppercorns, Pak choy |
| Cuisine | Tibetan |
| Course | Snack |
| Prep time | 30-35 minutes |
| Cook time | 45-50 minutes |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 200 grams mutton mince
- 8 readymade momo dough discs
- 2 tablespoons oil + for deep frying
- ½ tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 2 green chillies, finely chopped
- 1 medium onion, finely chopped
- 2-3 spring onion bulbs, chopped
- Salt to taste
- ¾ teaspoon red chilli powder
- Crushed black peppercorns to taste
- ¼ cup chopped spring onion greens
- 2-3 pak choy, thinly sliced
- Tomato chutney for serving
Method
- Heat oil in a non-stick pan, add ginger, garlic and green chillies, mix and sauté for 30 seconds.
- Add onion, spring onion bulbs and salt, mix and sauté till onions turn golden brown.
- Add red chilli powder and crushed black peppercorns and mix well.
- Add mutton mince, mix and sauté on high heat for 6-8 minutes.
- Add spring onion greens and choy and mix well. Cover and cook on medium heat for 15-20 minutes. Take the pan off the heat and spread the mixture on a plate and let it cool.
- Place some of the mixture on each momo dough disc, apply water on the edges and fold in half. Pinch the edges to seal and make a pattern.
- Heat sufficient oil in a kadai, gently slide in the stuffed shapale and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the shapale on a serving plate and serve hot with tomato chutney.
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