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Preparation Time : 20
Cook Time : 30
Total Time : 50
Dough: 2 n half cups All Purpose Flour (Maida) 1 Egg 1/2 cup Butter/Margarine 1/2 tsp Baking powder Filling: 1/2 kg Beef Mince 1 small pc of Ginger (slivered) 4-5 Garlic (chopped) 1 Onion (chopped) 3 Tomatoes (chopped) 1 tbsp Tomato Puree 1 tsp Oregano 1/4 tsp Blackpepper (pounded) 1 each Green and Yellow Capsicum (chopped) 1-2 Jalopenos or Harbanero Chillies 1/4 tsp Paprika
Dough: Mix dry ingredients then add egg and bind with warm water to soft pliable dough, keep in a bowl and cover it with cling film. Filling: In a pan put 4-5 tbsp of oil and keep on flame add onions and braise to golden brown color add garlic and ginger then add tomatoes and saute to a paste add spices and salt add in mince and little water cook till done. if its not dried up can dry on high flame but should be soggy mixture now add capsicum and jalopenos mix well on low flame then remove from flame. Let it cool completely then do filling. How to do filling: Take a small size ball of dough and roll into a puri. Scoop one and half tablespoon of mince mixture and put in centre of puri. Now make a half moon shape. Seal the edges then use pinch and fold tactic all over the edge. When all done keep in freezer for thirty mins. Deep fry on low or medium flame to nice golden brown color. Serve with salsa hot chutneys.
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