Murthaba- Ground Beef Masala stuffed in Paratha
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: Makes 8
 
Ingredients
For making beef Filling
  • Oil- 1½ tbsp
  • Onion, chopped small- 2
  • Ginger, chopped- 2 inch slice
  • Garlic, chopped- 4
  • Green chilies- 2
  • Tomato, chopped small- 2
  • Ground beef or mutton or chicken- 1 lb or ½ Kg
  • Chili powder- 1 tsp
  • Garam masala- ¾ tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1½ tsp
  • Fennel powder- 1 tsp
  • Ground pepper- ⅛ tsp
  • Cilantro, chopped- 2 handfuls
  • Salt- to taste
For making dough
  • All purpose flour- 2½ cups
  • Egg- 1
  • Ghee- 1 tbsp
  • Salt- to taste
  • Water- ¾ cup
Other ingredients
  • Egg, beaten- 1
  • Ghee- for pan frying
  • Oil- for rolling dough
Instructions
  1. In a food processor, coarsely grind the ginger, garlic and green chilies together.
  2. Place a non-stick pan over medium heat. Add oil.
  3. Add onion, season with salt and saute for a few minutes.
  4. Add the ground ginger/garlic and green chilies, saute with onions till onions turn light golden in color.
  5. Add tomatoes, cook till they are mashed up.
  6. Add ground beef, combine well and break the ground beef without any lumps.
  7. Add chili powder, garam masala, turmeric powder, coriander powder, fennel powder and salt. Combine well and cook covered till the beef has cooked well.
  8. After the beef has cooked through, open the lid and cook for some more time till the beef gets lightly browned.
  9. Taste and add more salt or chili powder for more spice.
  10. Add chopped cilantro and combine well.
  11. Remove the pan from the heat and let the beef cool down. Keep aside.
Making the dough
  1. In a large bowl, combine flour, egg, ghee and salt together. Add water little by little and knead well till a soft dough has formed. Do not add too much water nor make into a hard dough.
  2. Keep aside the dough for 5 minutes.
  3. Make 8 balls out of the dough.
  4. Spread some oil on a wooden surface and roll the dough to a round shape. Do not roll the dough too thin as the dough will tear while folding.
  5. Brush beaten egg over the rolled dough.
  6. Place 1 large spoonful of beef filing on the center of the rolled dough and spread it evenly.
  7. Fold the dough over the beef filling into a semi circle shape and again fold over to a triangle shape.
  8. Place a non-stick frying pan medium heat, add ½ tbsp ghee and place the beef filled and folded dough over the ghee and pan fry till the bottom side turn golden brown in color.
  9. Flip it over, spread some more ghee over the murthaba and pan fry the other side as well.
  10. Pan fry both the sides till they turn golden brown in color. Do not pan fry over high heat, keep the heat to medium low.
  11. Let the murthaba cool down a bit and serve along with ketchup or raita.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/murthaba-ground-beef-masala-stuffed-in-paratha/