Ingrédients
- 3 cups of flour3 cup
- 1 cup of liquid milk1 cup
- 1/2 cup of oil0.5 cup
- 1 tablespoon of yeast1 tablespoon
- A little sugar0
- A pinch of salt0
- 1/2 kilogram of minced meat, coarse0.5 kilogram
- 1 kilogram of tomatoes1 kilogram
- 1 kilogram of onions, chopped into squares1 kilogram
- 4 tablespoons of vegetable oil4 tablespoon
- Spices to taste + curry spices, pepper, and salt0
Mesures
- 1
Knead the dough and let it rise.
10 minutesMatériel requis:
Bol de mélange - 2
To make the filling: sauté the onions in oil for a bit, add the meat and stir, then add the spices.
10 minutesMatériel requis:
Poêle à frire - 3
Peel the tomatoes, cut them as desired since they will dissolve during cooking, add them to the meat mixture and increase the heat until they boil. Reduce the heat and cover the pot; when the meat is cooked, increase the heat until the tomato water dries up, leaving a little. Let it cool for a quarter of an hour or more uncovered.
15 minutes - 4
Start stuffing the dough, take a piece of dough the size of a walnut and roll it out on a floured tray into a circle, place the filling in the center and close it either in a half-circle or triangle shape. If tomato juice leaks out, shape the sambosa by dusting with flour so that the dough sticks together and closes without opening during frying.
20 minutes - 5
After finishing all the dough, if there is leftover dough after the meat is finished, make a sausage sandwich.
5 minutes - 6
Bake some in the oven and fry some in hot oil until golden.
10 minutesMatériel requis:
Four - 7
The part that I bake is brushed with egg yolk and sprinkled with black seed or sesame.
5 minutes - 8
The sausage sandwich should not be fried; it should be baked in the oven.
5 minutes
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.