Chicken Sambosa

نهاد همدانKok

Ingredienser

• Chicken, lean minced
  0.5 cup
• Large onion
  1 piece
• Potato, diced small and fried
  0.3 cup
• Fresh ground pepper
  0
• Salt
  0
• Persille
  4 tablespoons
• Koriander
  4 tablespoons
• Hvedemel
  0.5 cup
• Fuldkornsmel
  0.5 cup
• Salt
  1 teaspoon
• Olivenolie
  3 tablespoons
• Gær
  1 tablespoon
• Vand
  1 cup

Trin

1. 1

   Chop the onion and place it in a frying pan with a little water.

   Nødvendigt udstyr:

   Stegepande

   5 min
2. 2

   Add the minced chicken over the onion, then add salt and black pepper.

   5 min
3. 3

   When the chicken is cooked, turn off the heat and add the chopped coriander, chopped parsley, and diced potatoes.

   5 min
4. 4

   Mix the dough ingredients together and knead well until you get a cohesive dough.

   Nødvendigt udstyr:

   Blandeskål

   5 min
5. 5

   Roll out the dough and cut it into small circles, placing a tablespoon of the filling inside each dough circle, then seal the dough and shape it as desired.

   10 min
6. 6

   Repeat the process until the quantity is finished, place the stuffed dough balls on a baking tray and bake until cooked.

   Nødvendigt udstyr:

   Ovn

   10 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Saltpr. 100g

Aske100 g

Persillepr. 100g

Energi36 kcal

Protein3 g

Total fedt0.4 g

Kulhydrat6 g

Kostfibre3.3 g

Sukkerarter i alt0.9 g

Korianderpr. 100g

Energi50 kcal

Protein2 g

Total fedt1.5 g

Kulhydrat10 g

Kostfibre4 g

Sukkerarter i alt1 g

Hvedemelpr. 100g

Energi364 kcal

Protein10 g

Total fedt1 g

Kulhydrat76 g

Kostfibre2.7 g

Sukkerarter i alt0.3 g

Fuldkornsmelpr. 100g

Energi340 kcal

Protein13 g

Total fedt2.5 g

Kulhydrat72 g

Kostfibre10 g

Sukkerarter i alt1 g

Saltpr. 100g

Aske100 g

Olivenoliepr. 100g

Energi884 kcal

Total fedt100 g

Gærpr. 100g

Energi325 kcal

Protein8 g

Total fedt4 g

Kulhydrat60 g

Vandpr. 100g

Vand100 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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