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Ingredients:
Samboosa leavesMutton mince- half a kg
Finely chopped onion- 1
Green Peas – half a cup
Ginger- garlic paste- 1 tsp
Salt to taste
Red chilli powder
oil- 1 tsp + more for frying
Recipe:
Sauté the onion during a table spoon
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of oil. Once it's semitransparent, add the ginger-garlic paste. Add the chile, combine well and add the peas. Fry the peas a touch so unfold a layer of mince meat. shut the lid while not stirring. Simmer until the steam builds and also the meat leaves its water. Break the mince that may have clumped. Add salt to style. Increase the warmth and fry until the water has absorbed. Let this cool.
Spread the separated samboosa leaves on a flat surface. Place a couple of clumps of meat combine on one facet and begin folding it into triangles. Fold into a triangle so once more until you've got a bit triangular wrap. Seal the sting with water or a bit dough paste to stay it along. Shallow fry these in hot oil until golden. Drain on paper tissues.
source http://recipetocooking.blogspot.com/2019/05/samboosak.html
ADSENSE 336 x 280
dan
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Spread the separated samboosa leaves on a flat surface. Place a couple of clumps of meat combine on one facet and begin folding it into triangles. Fold into a triangle so once more until you've got a bit triangular wrap. Seal the sting with water or a bit dough paste to stay it along. Shallow fry these in hot oil until golden. Drain on paper tissues.
source http://recipetocooking.blogspot.com/2019/05/samboosak.html
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