Like momos, shapale (also written as shapaley or sha balep) are widely loved in the Tibetan community, I personally tried them in Sikkim. People eat them for breakfast, but they are more typically served with lunch or dinner, often with a basic soup. In Tibet, the most common meat would be yak meat, which is a bit leaner and stronger tasting than beef, but in exile you will usually find them made from beef.
Ingredients:
Chicken keema
Onion
Ginger
Garlic
All purpose flour (Maida)
oil
