4 Serves
89 Mins
In a large mixing bowl, combine masa harina with water and a pinch of salt to form a smooth, pliable dough.
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Vitamin K
38 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
119 µg / 400 µgCalcium
117 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
449 mg / 1,250 mgPotassium
813 mg / 4,700 mgSodium
504 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Divide the dough into small balls and use a tortilla press to flatten them into thin discs.
Heat vegetable oil in a deep-frying pot to 175°C.
Carefully drop the dough discs into the hot oil and fry until puffed and golden brown, then remove with a slotted spoon and drain on paper towels.
Top the fried salbutes with shredded chicken, shredded cabbage, and diced tomatoes, seasoning with salt and pepper to taste.
15
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Ethiopian
German