Syabhaley

INGREDIENTS
 for 8-10 servings

For the dough

1 kg all purpose or plain flour

1 and 1/2 cup water

For the Filling

750 gm Minced Mutton( you can use any meat i.e pork, chicken,beef,turkey, buff)

A thumb of ginger

9 cloves of garlic

10-12 stalks of fresh coriander

25gm butter (unsalted)

2 tbsp. vegetable oil

1 tbsp. dark soy sauce

3 tbsp. light soy sauce

2 tsp. ajina moto

1 tbsp momo masala

1 tbsp meat masala (optional and can be replaced with cumin and coriander powder )

1 tbsp salt

1/2 tbsp. turmeric powder

1/2 tbsp. ground black pepper

1 tbsp red chilly powder

3 medium red onions

1 ltr oil (to deep fry the syabhaley)

STEPS

 For the dough

1. In a large bowl add the plain flour and make a well in the middle and add 1 cup of water (neither cold nor hot)
2. Mix the flour with the water slowly and knead the dough.Once the dough starts sticking, transfer it to a plain surface and knead it. Add the remaining 1/2 cup of water slowly,and make the dough firm.(do not make the dough too sticky). You may need to knead the dough for 15-20 mins
3. After the dough is firm transfer it to a bowl and cover it with a cling wrap and leave it on the counter for  20 minutes

For the filling 

1. Blend the ginger and garlic and make a paste.
2. In a large mixing bowl add the minced meat, chopped onion,chopped coriander leaves (you can add the stem as well),  and mix everything well.
3. After mixing everything add all the spices: ginger and galric paste, momo masala, meat masala, light soy sauce, dark soy sauce,salt, ajina moto, ground black pepper, chilly powder and mix everything well with clean hands.
4. Heat a pan and add  2 tbsp vegetable oil and add turmeric powder.
5. Add the heated oil to the mixing bowl.
6. Melt the butter add it to the mixture and mix everything well. 
7. Cover the mixture with a cling wrap.
8. Leave it on the counter for at least 30 mins.

For the wrapper

1.  Dust your kitchen counter or table with flour and make a small ball from the dough and flatten it with a rolling pin on a flat surface.(dust the surface before flattening it to prevent it from sticking and do not make it too thin)
2. Repeat the same process and make the circles.
3. You can see the picture below and follow the steps.

Wrapping the meat

1. Take one circle of the wrapper and add the meat only on one side like shown in the picture..
2. If your circle of the wrapper is too small add 1 or 2 tbsp of meat or if its large add 3 tbsp meat.
3. Follow the process as shown in the picture, if it is your first time making syabhaley. 
4. Wrap all the syabhaleys' and place it on a plain surface. (Dust the surface to prevent the syabhaley  from sticking)
5. After wrapping all the syabhaleys', heat a non stick pan with 1 litre of vegetable oil.
6. On a medium heat for the first fry, fry the syabhaley one by one for 3-5 mins. As we are frying it twice to make it crispy. 
   
7. And for the second fry heat the oil on high heat and fry the syabhaley until its brown in color and crispy.
8. Serve it immediately after the second fry as the juice from the meat might make the syabhaley soggy.
9. Serve it with Momo ko achar. (momo's pickle)