Try this Ghilafi Pasanda recipe from a member of the Recipestable Community.
[one_third] Prep Time: 35 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 500 gm Beef steaks, cut in 3/4 inch
- 1 tablespoon ginger garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon green chutney
- 1 tablespoon cumin seeds
- 1 tablespoon raw papaya pasta
- 1 tablespoon salt
- 1 cup oil, for frying
- 1 egg
- 1 cup plain flour
- 1 tablespoon butter
- 1/2 tsp salt
- water as required
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
To make dough: Place flour, butter, egg and salt in a large bowl. Mix well. Knead a soft dough with water. Leave it for 30 minutes.
Now make small balls from the dough. Flatten and cut in square shape. Set aside.
Meanwhile, Place beef steak in a large bowl. Add all remaining ingredients. Toss to coat evenly. Cover and marinate for 1 hour to blend flavors.
Boil beef steak in a large pot until tender. Add 1 tablespoon oil.
Put beef steak on a roll square. Seal edges with beaten egg and press with a fork.
Repeat this method with remaining steak (pasanda).
Heat oil in a frying pan. Fry for 4-5 minutes or until golden brown. Ghilafi Pasanda is ready to serve.
- Serve with sweet and sour dipping sauce and french fries.
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