Shogo Shabril

Shogo Shabril is simply filling wrapped in mashed potato – like a Tibetan version of shepards pie. This is vegetarian version of Tibetan Shogo Shabril with peas and spices.


  • 3 large potatoes, boiled and mashed
  • 1 cup Bread crumbs
  • Salt
  • 1 cup fresh green peas, boiled and mashed
  • 1 small onion – diced
  • 3 garlic pods, minched
  • 1 piece ginger, inch long minced
  • 1/4 cup spring onion, chopped
  • Salt
  • 1/4 teaspoon pepper powder
  • 1/4 teaspoon Emma / Yer ma / Sichuan pepper
  • Oil for Deep frying


  1. Heat a tbsp oil and fry onion, garlic aand ginger. Saute till colour changes.
  2. Add peas and season with Sichuan pepper, pepper powder and salt. Mix and saute till all blends well.
  3. Add chopped spring onions. Mix well. Keep filling aside.
  4. Knead potato mash with 1/4 cup breadcrumbs and salt into soft dough.
  5. Take a portion of potato dough, flatten on plam and add spoonful of filling in center. Close the dough edges into barrel / cylindrical shape. Roll these over breadcrumbs and keep aside.
  6. Deep fry all shapes in hot oil till golden brown on all sides.
  7. Serve Shogo Shabril with sauce.

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