Chicken Sambouse

Chicken Sambousek

Welcome to (chicken sambousek), a delicious and enjoyable recipe with original ingredients and accessible to everyone. Chicken meat is rich in vitamins and healthy at the same time. Here is the way to prepare with (international cuisine 68) in good health.

Chicken Sambousek Ingredients

mixture

• 1/2 cup flour
• 1/2 cup earthy colored flour
• 1/8 teaspoon salt
• 1/4 cup corn oil
• 1/2 cup water
• 1/2 cup water  

stuffing

• 1/2 teaspoon entire mustard
• 1/2 teaspoon entire coriander
• 1 teaspoon entire cumin
• 1/2 teaspoon ground hot pepper
• 1/4 teaspoon dark pepper
• 2 tablespoons corn oil
• 2 bits of chicken filet, little 3D shapes
• 1 medium onion hacked
• 3 squashed garlic cloves
• 1 huge piece of destroyed carrots
• 1 cup peas
• Corn oil for broiling

The most effective method to get ready

1. Batter: In a blending bowl, put the flour, earthy colored flour, salt, turmeric, oil and water. 
2. Introduce the batter snare. 
3. Work on medium speed until batter structures and isolates from the edges of the bowl. 
4. Run at a sluggish speed for 5 minutes.
5. Shape the batter into a circle and cover with a piece of nylon. 
6. Allow the mixture to rest for 60 minutes.
7. Filling: In a huge skillet, place mustard, coriander, cumin and hot sauce. 
8. Place the dish over medium hotness. Utilizing a wooden spoon, I mix in the flavors until they are toasted and fragrant. 
9. Add oil. 
10. My heart for a very long time.
11. Add chicken tenders. 
12. Pan sear until the chicken is dry and brilliant in variety.
13. Add onions, garlic, carrots and peas. Mix in the chicken and vegetables for a couple of moments. 
14. Pass on the filling to totally cool.
15. Get two bits of material paper. 
16. Take a piece of the batter. 
17. Put between two layers of margarine. Utilizing a moving pin, fix the mixture to make it slim.
18. Bring the samosa cake device. 
19. Cut the batter into circles. 
20. Put a piece of batter in the focal point of the samosa machine. 
21. Put a tablespoon in the focal point of the batter. 
22. Close the apparatus on the mixture and press it tenderly to stick the edges well and structure a samosa. 
23. Shape the remainder of the batter into a samosa.
24. In a profound skillet, put a measure of oil so it is around 2 inches high. Place the skillet over a medium hotness until the oil is hot.
25. Broil the chicken sambousek until brilliant. 
26. Utilizing a punctured spoon, move the samosas to a piece of kitchen paper to dispose of overabundance oil.
27. Serve the chicken sambousek hot.