Shogo Shabril is simply a filling wrapped in mashed potato. This is the vegetarian version of Tibetan Shogo Shabril with peas and spices.
3 large potatoes, boiled and mashed
1 cup Bread crumbs
1 cup fresh untried peas, boiled and mashed
1 small onion chopped fine
3 garlic cloves minced
1 inch piece of ginger grated
1/4 cup spring onion chopped fine
1/4 tsp pepper powder
Oil for frying.
Heat a tbsp oil in a pan. Add the onions, ginger and garlic and saute till the onions turn translucent and the ginger and garlic requite off their aroma.
Add the peas, pepper powder and salt. Mix and saute till all blends well. Add the chopped spring onions. Mix well. Keep filling aside.
Knead the mashed potatoes with the breadcrumbs and salt into a soft dough.Take a portion of this dough potato and flatten it on your palm. Place a spoonful of filling in the center. Cover the filling by bringing the edges of the potato dough together into a cylindrical shape. Heat oil in a pan. Gently slide in the Shogo shabril and deep fry to a golden brown on a gentle flame. Serve Shogo Shabril with tomato ketchup.
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