Sikkimese Shabaley Spinach Potato Pies

Ingredients

• 170 g all-purpose flour
• 90 ml warm water
• 250 g potato, peeled and diced
• 80 g spinach, chopped
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp chile flakes
• 3 tbsp neutral oil
• 2 tbsp tomato chutney

Steps

1. Mix the flour, water, and a pinch of salt into a smooth dough, cover, and rest it for 15 minutes.
2. Boil the potato for 10 to 12 minutes until tender, drain well, and mash roughly.
3. Cook the onion in 1 tablespoon oil for 4 minutes; add garlic, ginger, spices, and spinach and cook until the spinach wilts.
4. Fold the spinach mixture into the potato and cool it for 5 minutes so the filling is easy to shape.
5. Divide the dough into four rounds, fill each with potato mixture, fold into half moons, and crimp the edges closed.
6. Pan-fry the pies in the remaining oil over medium heat for 4 to 5 minutes per side until crisp and hot throughout; serve with tomato chutney.

Allergen note: Contains wheat. Check chutney or sauce labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.