Recipe cred for puri: unsure
Filling rec & pic cred: ruhana ebrahim, @ruhanas_kitchen
2 cups water
2 tablespoon butter
1⁄4 teaspoon fine salt
+/-2 cups cake flour
1 kg steak (cubed- soaked)
1 onion (sliced)
1 piece taj (cinnamon bark)
1 tablespoon red ginger garlic masala
1 tablespoon ground garlic
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon dhana Jeeru (Cumin) powder
1⁄4 teaspoon turmeric powder
1 teaspoon lemon pepper
1 tablespoon brown vinegar
1 teaspoon mustard powder
2 tomatoes (liquidized)
1 tablespoon tomato sauce
1 tablespoon mustard sauce
Chopped dhania (coriander) (coriander)
1 cup grated gouda cheese
Saute onion in oil with taj till soft.
Add spices, masala, garlic, vinegar and mustard and braise till fragrant.
Add steak and cook till no water remains.
Add tomatoes and cook till tomato has reduced.
Add more water if necessary to tenderize steak.
Add sauces and allow to thicken.
Once filling has cooled, add chopped dhania (coriander).
Place water, butter and salt in a pot and boil.
Add flour and stir vigorously until it forms a ball.
Remove from heat, knead into a smooth dough.
Roll out dough thinly on a floured surface.
Use a circle cutter, cut out rounds, one for top and one for bottom.
Spoon filling onto one round, sprinkle on some cheese, then cover with other round.
Press sides down with fork to seal.
Dip in beatenegg and breadcrumbs.
(Freezer suitable now).
Fry in deep hot oil till golden and crispy.