6 Serves
108 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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GreekVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
55 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
92 mg / 1,250 mgPotassium
127 mg / 4,700 mgSodium
581 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Heat cooking oil in a frying pan over medium heat and sauté the onion and garlic until softened.
Add the filling ingredients to the pan and cook until browned and fragrant, then season with salt and pepper.
Place a spoonful of the mixture onto a Samboosa wrapper and fold into a tight triangle, sealing the edges with a little water.
Heat oil in a deep-frying pot and fry the Samboosa in batches until golden brown and crispy.
Remove the pastries with a slotted spoon and drain on paper towels before serving hot.
9
g46
g13
g
Thai
Afghan