Red Chilli Ema Datshi Shapaley (2pc)

Bhutanese fried pies stuffed with red chilli ema datshi filling (2 pieces).

Red Chilli Ema Datshi Shapaley is a unique fusion dish that combines the beloved Tibetan fried pie tradition with Bhutan’s national dish, Ema Datshi. These golden-brown, crispy pastries are filled with the iconic spicy cheese and chili mixture that makes Ema Datshi so famous. The combination of the flaky, fried dough exterior with the creamy, fiery red chili and cheese filling creates an unforgettable culinary experience that bridges Himalayan culinary traditions.

History of Red Chilli Ema Datshi Shapaley (2pc)

Shapaley (also spelled shabaley) has its origins in Tibetan nomadic cuisine, where portable, hearty foods were essential for travelers and herders. These fried meat pies traditionally featured various meats encased in dough and fried until golden. As Tibetan cuisine spread throughout the Himalayan region, it was adapted by Bhutanese cooks who incorporated local ingredients and flavors. The fusion with Ema Datshi—Bhutan’s national dish of chili and cheese—represents the beautiful cultural exchange between Tibetan and Bhutanese culinary traditions. This innovative combination brings together the portability of Tibetan street food with the bold, spicy flavors that define Bhutanese cuisine.

Nutritional Value of Red Chilli Ema Datshi Shapaley (2pc)

Nutrient

Range

Calories

Protein

Fat

Carbohydrates

Fiber

Sodium

680

Dietary Information:
A serving of Red Chilli Ema Datshi Shapaley (2 pieces, approximately 250-300g) contains:

Calories: ~350-400
Fat: ~18-22g (of which saturated fat is ~8-10g from cheese and frying)
Sodium: Moderate to high depending on cheese and seasoning
Carbohydrates: ~35-40g (primarily from the dough)
Protein: ~12-15g (from cheese and dough)

While delicious, these fried pies are relatively high in calories and fat due to the frying process and cheese content. The dish provides a good source of protein and carbohydrates, making it quite filling. The capsaicin from the red chilies may offer some metabolic benefits, though the overall nutritional profile suggests enjoying this dish in moderation as part of a balanced diet.

How to make Red Chilli Ema Datshi Shapaley (2pc)?

Ingredients

For the Dough:

4 cups all-purpose flour
1.5 cups cold water
Pinch of salt

For the Ema Datshi Filling:

120g dried Bhutanese red chilies
140g Bhutanese farm cheese (datshi)
25ml vegetable oil
32g spring onions, chopped
6g salt (to taste)
2 cloves garlic, minced
1 tsp Sichuan pepper (emma)

Preparation

Prepare the Dough: Mix flour, water, and salt to form a smooth dough. Knead for 5 minutes, then cover and let rest for 2 hours to soften.
Make Ema Datshi Filling: Rinse and slice the dried red chilies. In a pot, combine chilies, spring onions, cheese, oil, salt, garlic, and Sichuan pepper. Cook on low heat until chilies are tender and cheese melts, stirring well.
Roll Dough: Roll out the dough to 1/8 inch thickness and cut into 3.5-inch circles using a cup or cutter.
Fill and Shape: Place a tablespoon of the cooled Ema Datshi filling on one dough circle, cover with another circle, and pinch the edges firmly together. Crimp the edges decoratively.
Fry: Heat oil in a pan and fry the shapaley on medium heat until golden brown on both sides (about 6-7 minutes per side).
Serve: Serve hot and crispy with ezay (chili sauce) for dipping.

Cooking Time: Approximately 30-40 minutes total