Ingredjenti
- Rice, Sunflower400 grams
Laħam ta' bovini mqassam100 grams
Piselli Aħdar50 grams- Pine Nuts1 tablespoon
- Almonds1 tablespoon
- Raisins, Currants1 tablespoon
Bżar iswed1 teaspoon
Kanella mgħottija1 teaspoon- Chicken Bouillon Cube1
Salt1
Speċi tal-pulċinella1 teaspoon
Għeħ vegetali1 tablespoon- Square Samosa Dough8 sheets
Passi
- 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 minGħodda meħtieġa:
Pan - 2
Cook the rice with the bouillon cube, salt, and chicken spices, along with a tablespoon of ghee.
10 min - 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 minGħodda meħtieġa:
Tegħlija tal-forn
Bowl tal-ħawt
Fatti tan-Nutrizzjoni
Laħam ta' bovini mqassamgħal kull 100gPiselli Aħdargħal kull 100gBżar iswedgħal kull 100gKanella mgħottijagħal kull 100gSaltgħal kull 100gSpeċi tal-pulċinellagħal kull 100gGħeħ vegetaligħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.