Chicken Sambosa

نهاد همدانKokk

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
• Hvetemel
  0.5 cup
• Hele kornmel
  0.5 cup
• Salt
  1 teaspoon
• Olivenolje
  3 tablespoons
• Gjær
  1 tablespoon
• Vann
  1 cup

Trinn

1. 1

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

   Nødvendig utstyr:

   Stekepanne

   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.

   Nødvendig utstyr:

   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.

   Nødvendig utstyr:

   Ovn

   10 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Saltper 100g

Aske100 g

Persilleper 100g

Energi36 kcal

Protein3 g

Total fett0.4 g

Karbohydrat6 g

Kostfiber3.3 g

Sukkerarter totalt0.9 g

Korianderper 100g

Energi50 kcal

Protein2 g

Total fett1.5 g

Karbohydrat10 g

Kostfiber4 g

Sukkerarter totalt1 g

Hvetemelper 100g

Energi364 kcal

Protein10 g

Total fett1 g

Karbohydrat76 g

Kostfiber2.7 g

Sukkerarter totalt0.3 g

Hele kornmelper 100g

Energi340 kcal

Protein13 g

Total fett2.5 g

Karbohydrat72 g

Kostfiber10 g

Sukkerarter totalt1 g

Saltper 100g

Aske100 g

Olivenoljeper 100g

Energi884 kcal

Total fett100 g

Gjærper 100g

Energi325 kcal

Protein8 g

Total fett4 g

Karbohydrat60 g

Vannper 100g

Vann100 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger