Shogo Shabril is simply a filling wrapped in mashed potato or what could also be termed as a stuffed patty. Mince meat is the stuffing preferred for Shogo Shabril. This is the vegetarian version of Tibetan Shogo Shabril with peas and spices.
Ingredients:
3 large potatoes, boiled and mashed
1 cup Bread crumbs
1 cup fresh green peas boiled
1 small onion chopped fine
3 garlic pods, minced
1 inch sized piece of ginger minced
1/4 cup spring onion chopped fine
1/4 teaspoon pepper powder
1/4 teaspoon Sichuan pepper
Salt
Method:
Heat a tbsp of oil and roast the onion, garlic and ginger till the onions turn translucent and the ginger garlic gives out its aroma .
Add peas and season with Sichuan pepper, pepper powder and salt. Mix thoroughly.
Add the chopped spring onions. Mix well. Keep aside.
Knead the mashed potatoes with about half a cup of breadcrumbs and salt into a soft dough.
Take a portion of the potato dough, flatten and place a spoonful of the filling in the centre. Bring the edges of the dough together to form a cylindrical shape. Roll these over breadcrumbs and keep aside.
Deep fry all shapes in hot oil till golden brown on all sides.
Serve Shogo Shabril with tomato ketchup.
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