Pork Shapaley, also known as Shabhaley, is a tantalizing Tibetan dish that has won hearts across Bhutan and beyond. This deep-fried meat pie is filled with seasoned ground pork, onions, and aromatic spices, creating a flavor explosion with every bite. Often served with a spicy chutney made from red chilies, tomatoes, and garlic, Shapaley is a real delight. Its crispy exterior and juicy filling make it a popular snack, especially in the bustling streets of Darjeeling and Gangtok.
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Brief History:
Shapaley has its roots in Tibetan cuisine, where it is traditionally made with various meats, including pork and beef. The dish reflects the nomadic lifestyle of the Tibetan people, who often relied on portable and hearty foods. Over the years, it has become a beloved street food in many Himalayan regions, symbolizing the cultural exchange between Tibetans and their neighbors.
Calories
342
Protein
25g
Fat
11g
Carbohydrates
37g
Fiber
-
Sodium
-
Beef Shapaley is a rich source of protein, essential for muscle growth and repair. The inclusion of spices like ginger and garlic not only enhances flavor but also offers anti-inflammatory properties. The dish is relatively high in calories due to frying, so moderation is key. Pairing it with a fresh salad can help balance the meal, making it a hearty yet satisfying option.
How to Make Pork Shapaley:
Making Shapaley at home is easier than you might think! Here’s a simple recipe to follow:
