Vegetable Sambosa

بليغ النابليCocinero

Ingredientes

• 3 cups flour
  3 cup
• 6 tablespoons vegetable oil
  6 tablespoon
• 1 teaspoon salt
  1 teaspoon
• Water for kneading
  0
• 1 1/2 cups onion, chopped
  1.5 cup
• 1 1/2 cups carrot, chopped
  1.5 cup
• 2 cups potato, chopped
  2 cup
• 2 cups peas
  2 cup
• 1 cup bell pepper, chopped
  1 cup
• 1 cup parsley, chopped
  1 cup
• 1 tablespoon salt
  1 tablespoon
• 1 tablespoon spice mix, kebab
  1 tablespoon
• 1 teaspoon black pepper
  1 teaspoon

Pasos

1. 1

   To make the dough, place the flour, salt, and oil in a bowl and rub together with your hands until the flour is well mixed with the oil. Add water to the flour and knead well until a firm dough forms that does not stick to your hands.

   Herramientas necesarias:

   Tazón para mezclar

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2. 2

   Grease the bowl with a little oil, place the dough in it, cover, and let it rest for about 3 hours.

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3. 3

   For the filling, boil the potatoes, carrots, and peas separately and set aside.

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4. 4

   Add a little oil to a frying pan, then add the onions and sauté until golden, then add the bell pepper and stir until the pepper wilts.

   Herramientas necesarias:

   Sartén

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5. 5

   Add the potatoes, carrots, and peas to the onion and pepper mixture one by one, stirring a little until they are well mixed with the onions and peppers.

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6. 6

   Add the parsley to the previous mixture and stir well, then add the spices, salt, and black pepper, and stir well until the mixture is evenly combined. Cover and let it cook for five minutes, then remove from heat and set aside to cool slightly.

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7. 7

   Divide the dough into small balls, roll each ball with a rolling pin into a circular disc, place a tablespoon of filling on the disc, then fold it into a half-moon shape and press the edges with a fork.

   Herramientas necesarias:

   🍳

   Rolling Pin

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8. 8

   Fry in deep oil until golden brown, then remove from the oil and place on paper towels to absorb excess oil, then serve.

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Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas