Chapshoro recipie and cooking method

              Chapshoro recipie and cooking method

Chapshoro is a traditional Tibetan dish, particularly popular in the Ladakh region. It's a type of meat-filled pastry that’s often enjoyed as a snack or appetizer. Here’s a recipe for making Chapshoro:

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil or melted butter
• 3/4 cup warm water (more if needed)

For the Filling:

• 1/2 pound ground beef or lamb (you can also use minced chicken or pork)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup cilantro, finely chopped
• 1/2 cup green onions, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon chili powder or paprika (adjust to taste)
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper to taste
• 1 tablespoon oil for cooking the filling
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Instructions:

1. Prepare the Dough:

1. In a large bowl, combine the flour and salt.
2. Gradually mix in the vegetable oil or melted butter.
3. Slowly add warm water, a little at a time, mixing until the dough starts to come together.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

2. Prepare the Filling:

1. Heat the oil in a skillet over medium heat.
2. Add the chopped onions, garlic, and ginger, and sauté until the onions become translucent.
3. Add the ground meat and cook until it’s browned and cooked through, breaking it up as it cooks.
4. Stir in the soy sauce, chili powder, cumin, coriander, salt, and pepper.
5. Cook for another 5 minutes, then remove from heat and stir in the cilantro and green onions.
6. 
   

3. Assemble the Chapshoros:

1. Preheat your oven to 375°F (190°C) or prepare a pan for pan-frying.
2. Divide the dough into small balls (about the size of a golf ball).
3. Roll each ball into a thin circle on a floured surface.
4. Place a spoonful of the filling in the center of each circle.
5. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing them together or crimping them with a fork.
6. For baking: Place the chapshoros on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
7. For pan-frying: Heat a little oil in a skillet over medium heat. Fry the chapshoros in batches, turning them occasionally until they are golden brown and crispy on both sides.

4. Serve:

• Enjoy the chapshoros warm with your favorite dipping sauce or simply as is.
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Chapshoro can be a delightful treat with its crispy exterior and flavorful filling. It’s often paired with tea or enjoyed as a hearty snack.