Take a large mixing bowl to add the ghee or butter onto it, then add the curd, sugar, and salt and blend it well to a fine cream.

Fold in the all-purpose flour on the bowl and knead it into a soft dough by adding water little by little.

Finally, rest the dough for about an hour.

Begin with boiled potatoes, wash and cut them into halves, add some salt and pour in some water. Next, pressure cook them or cook them until they are boiled.

When they are done, drain off the water and chop the potatoes into small pieces.

Add beef into the pressure cooker and add in 1 teaspoon of lemon juice, a pinch of salt and 1 teaspoon of turmeric powder and cook.

Heat a pan, and add the butter. When it’s melted, add in ginger-garlic paste, onion and all the dry ingredients and toss it well.

Next, add the mashed potatoes and mix until well-combined; add the minced beef into the curry and mix well.

Finally, add in the coriander leaves and turn off the flame.

Take the dough to divide it into three equal balls; take a ball, keep the filling at the centre and roll them into flatbread on a floured surface. Or, take the dough and portion it into three equal balls. Roll them into flatbread circles, place the curry in one half and leave some at the edges.

Fold the other half to form a half-moon shape and press down along the edges to seal them firmly.

Finally, heat up and cook until golden brown on both sides, and serve hot.