How to Cook Spicy Sharwama pockets

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Before you jump to Sharwama pockets recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Effected By The Foods You Decide To Eat.

On the subject of the foods that you eat, you will see that your overall health can be effected either positively or negatively. Its also wise to understand that there are foods that you will need to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. The foods that you will get from these fast food places are usually foods that are very unhealthy, loaded with fat and typically have little to no nutrition. For this reason we are going to be going over the foods that you should be consuming that will have a beneficial effect on your health.

Even though most of you have been told repeatedly that vegetables are good for you, and there is a very good reason why. Along with possessing many different vitamins and minerals, you will in addition find that some vegetables also have potassium. One of the veggies that can provide the potassium you'll need is broccoli. You will in addition discover that a salad, made with spinach rather than lettuce, can provide your body with many more necessary nutrients.

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We hope you got insight from reading it, now let's go back to sharwama pockets recipe. To make sharwama pockets you only need 12 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Sharwama pockets:

1. Prepare of Dough.
2. Take 10g of yeast.
3. Use 1 tsp of sugar.
4. Take 1 tsp of salt.
5. Use 1 tbsp of warm milk.
6. Get 1/2 cup of oil.
7. Get 4 tbsp of sugar.
8. Provide 1 cup of water.
9. Provide 1 cup of milk.
10. Use 4-5 cups of flour.
11. Prepare of Saucy chicken/steak filling.
12. You need of Grated carrots or salad of choice.

Instructions to make Sharwama pockets:

1. Yeast Dough: Mix yeast, sugar, salt and warm milk together in a bowl. Mix oil and sugar and add to yeast mixture. Mix water and milk and add to yeast mixture. Mix with flour. Cover and allow to rise for 2 to 3 hours or at least double in size. Roll and fry on thawa.

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