Ingredientes
- Rice, Sunflower400 grams
Carne molida de res100 grams
Guisantes Verdes50 grams- Pine Nuts1 tablespoon
- Almonds1 tablespoon
- Raisins, Currants1 tablespoon
Pimienta negra1 teaspoon
Canela molida1 teaspoon- Chicken Bouillon Cube1
Sal1
Especias de pollo1 teaspoon
Ghee vegetal1 tablespoon- Square Samosa Dough8 sheets
Pasos
- 1
In a frying pan, add a little oil and toast the almonds and pine nuts, then the currants, and set aside. Add the meat and fry until cooked, then add the cinnamon, a little black pepper, and salt. Then place it over the nuts and add the peas, stirring with a little oil after they have been boiled, and then place it over the nuts and meat.
10 minutosHerramientas necesarias:
Sartén - 2
Cook the rice with the bouillon cube, salt, and chicken spices, along with a tablespoon of ghee.
10 minutos - 3
After the rice is cooked, place two sheets of samosa dough in a bowl with the edges hanging out. Add a tablespoon of the nut filling, then two tablespoons of rice, and seal with the dough. Flip onto a greased baking sheet, then brush the tops of the pockets with ghee and bake from the top until golden brown.
10 minutosHerramientas necesarias:
Bandeja para hornear
Tazón para mezclar
Datos nutricionales
Carne molida de respor 100gGuisantes Verdespor 100gPimienta negrapor 100gCanela molidapor 100gSalpor 100gEspecias de pollopor 100gGhee vegetalpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.