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Veg Shapaley

2pcs Crispy pastry filled with seasoned vegetables.

Veg Shapaley takes inspiration from the beloved meat version, stuffing a crisp pastry shell with a savory blend of chopped vegetables—such as bok choy, cabbage, mushrooms, spring onions, cilantro, and tofu. The fragrant mixture is seasoned with garlic, ginger, mild chilies, soy sauce, datshi and “emma” (Sichuan pepper), then encased in dough, crimped, and pan- or deep-fried until golden and crunchy. Traditionally served with a ezay (spicy tomato-chili garlic chutney), these plant-based pies are perfect snacks or appetizers, offering satisfying texture and bold Himalayan flavors.

Beef Shabaley - Bread Stuffed with seasoned beef and vegetables

Price - ฿130

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History of Veg Shapaley

Shapaley (also spelled shabaley) originates from Tibetan cuisine, as a fried meat or vegetable pie, emblematic of nomadic heritage requiring portable, hearty foods. It migrated into Bhutan and Himalayan regions like Darjeeling, Gangtok, and Thimphu, becoming a popular street snack and comfort food. Vegetable versions have gained popularity as plant-based alternatives, adapting to dietary preferences while retaining the classic pastry concept.

Nutritional Value of Veg Shapaley

Nutrient

Range

Calories

220

Protein

5g

Fat

10g

Carbohydrates

30g

Fiber

-

Sodium

-

Dietary Information (per single pie, ~100 g)

  • Calories: ~200–220 kcal
  • Protein: ~5–7 g (more if tofu added)
  • Fat: ~8–10 g (depending on frying oil)
  • Carbohydrates: ~25–30 g
  • Fiber: ~3–4 g
  • Sodium: Moderate (from soy sauce and salt)

Values are estimates and may vary with filling composition and cooking method.

Dietary Benefits

  • Nutritious Veggie Filling: Provides vitamins, minerals, and fiber from cabbage, bok choy, mushrooms, and herbs.
  • Plant-Based Protein: Contains tofu (if added) and a blend of vegetables for a lighter protein source.
  • Balanced Macronutrients: A satisfying combo of carbs, fat, and fiber—ideal as a snack or light meal.
  • Customizable for Health: Use whole-grain flour and air-fry to reduce fat, or bake instead of frying.

How to make Veg Shapaley?

Preparation Method

Ingredients (makes ~6 large pies):

  • Dough: 2 cups all-purpose flour, pinch of salt, water to form a pliable dough

  • Filling:

    • 2 cups finely chopped cabbage or bok choy
    • 1 cup diced mushrooms or bok choy
    • ½ cup spring onions & cilantro, chopped
    • ½ cup crumbled tofu (optional)
    • 1 tsp minced ginger + 1 tsp minced garlic
    • 1 tsp soy sauce, salt, pepper, “emma” (Sichuan pepper) to taste
    • Oil for stir-fry and frying the pastries

Steps:

  1. Make dough: Mix flour, salt, and water; knead until smooth; let rest ~1 hr
  2. Prepare filling: Sauté garlic & ginger in oil for 1 min. Add chopped veggies (and tofu, if using); stir-fry until softened. Season with soy sauce, salt, pepper, and a pinch of Sichuan pepper (“emma”)
  3. Shape pies: Roll dough into 6-inch circles. Spoon filling onto one half, fold dough over, seal the edges with crimping or pleating .
  4. Cook: Heat 2 TBSP oil in a pan. Fry pies on medium heat for ~6–7 min per side until golden and cooked through. Drain on paper towels
  5. Serve: Enjoy hot with spicy tomato-chili garlic chutney.

Bhutan Kitchen

Company

Bhutan

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