Potato Sambosa with Coriander

نوف يافعCuisinier

Ingrédients

• 40 sheets of dough, sambosa
  40 sheet
• 2 boiled potatoes
  2 piece
• 1 clove of crushed garlic
  1 clove
• 4 tablespoons of fresh coriander, finely chopped
  4 tablespoon
• 2 tablespoons of cream cheese
  2 tablespoon
• Salt, nutmeg, and ground cloves: a light pinch
  0
• 2 tablespoons of olive oil
  2 tablespoon
• 1 1/2 cups of vegetable oil for frying
  1.5 cup

Mesures

1. 1

   Mash the boiled potatoes well and mix with the cheese, coriander, garlic, salt, and all the spices.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Add the olive oil to the filling and mix well.

   2 minutes
3. 3

   Place a portion of the filling in each sheet of dough, then close the dough to form a square, ensuring to press the edges well. Fill all the sambosa sheets.

   5 minutes
4. 4

   Fry the sambosa in plenty of hot vegetable oil until golden brown, then remove from the oil and drain well.

   Matériel requis:

   Poêle à frire

   10 minutes
5. 5

   Serve the potato sambosa alongside a bowl of soup.

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques