2 tablespoons of butter, well filled
2 tablespoons of tomato pulp
1 tablespoon of chopped parsley
1 tablespoon of salt
2 1/2 cups of dried potato starch
3 cups of all-purpose flour
7 1/2 cups of water
2 tablets of chicken broth
1 crushed garlic clove
Stuffing
4 tablespoons of tomato pulp
1 teaspoon of Bahian seasoning
1 teaspoon of colorau
4 tablespoons of oil
2 cooked and shredded chicken breasts
Salt and pepper to taste
2 crushed garlic cloves
2 diced tomatoes
1 large chopped onion
Water and breadcrumbs for coating
2 tablespoons of chopped fresh cilantro
2 tablespoons of butter, well filled
2 tablespoons of tomato pulp
1 tablespoon of chopped parsley
1 tablespoon of salt
2 1/2 cups of dried potato starch
3 cups of all-purpose flour
7 1/2 cups of water
2 tablets of chicken broth
1 crushed garlic clove
Stuffing
4 tablespoons of tomato pulp
1 teaspoon of Bahian seasoning
1 teaspoon of colorau
4 tablespoons of oil
2 cooked and shredded chicken breasts
Salt and pepper to taste
2 crushed garlic cloves
2 diced tomatoes
1 large chopped onion
Water and breadcrumbs for coating
2 tablespoons of chopped fresh cilantro
In a large pot, bring the water, butter, chicken broth, salt, tomato pulp, and garlic to a boil
When it starts to simmer, add the potato starch and mix well
Next, add the all-purpose flour at once and mix until smooth
Cook for 2 minutes, stirring constantly
Turn off the heat and let cool
Stuffing
Sauté the onion, garlic, and tomatoes in oil until they form a soft sauce
Add the shredded chicken, tomato pulp, and seasonings, and mix well
Finally, add 2 tablespoons of chopped cilantro and mix
Let cool
Assembling
Mold the dough into small balls, about 5 centimeters in diameter, and cut into 40 pieces
Open each one with your hands, add a little stuffing, close, and shape
Dip in water and then coat with breadcrumbs, and fry in hot oil.
