Meat Sambosa

Sastojci

• 3 cups of flour
  3 cup
• 1 cup of liquid milk
  1 cup
• 1/2 cup of oil
  0.5 cup
• 1 tablespoon of yeast
  1 tablespoon
• A little sugar
  0
• A pinch of salt
  0
• 1/2 kilogram of minced meat, coarse
  0.5 kilogram
• 1 kilogram of tomatoes
  1 kilogram
• 1 kilogram of onions, chopped into squares
  1 kilogram
• 4 tablespoons of vegetable oil
  4 tablespoon
• Spices to taste + curry spices, pepper, and salt
  0

Koraci

1. 1

   Knead the dough and let it rise.

   Potreban pribor:

   Posuda za miješanje

   10 min
2. 2

   To make the filling: sauté the onions in oil for a bit, add the meat and stir, then add the spices.

   Potreban pribor:

   Tiganj

   10 min
3. 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 min
4. 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 min
5. 5

   After finishing all the dough, if there is leftover dough after the meat is finished, make a sausage sandwich.

   5 min
6. 6

   Bake some in the oven and fry some in hot oil until golden.

   Potreban pribor:

   Pećnica

   10 min
7. 7

   The part that I bake is brushed with egg yolk and sprinkled with black seed or sesame.

   5 min
8. 8

   The sausage sandwich should not be fried; it should be baked in the oven.

   5 min

Nutritivne činjenice

* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.

Prehrambene značajke i oznake