Irani Pola ( Beef Pie )

Prepare spice mix:

1. Add the whole spices under ‘spices’ to a small pan and toast for 30 seconds, or microwave for 1 minute.
2. Add these to a spice grinder along with the coriander powder and chilli powder. Grind to a powder. Set this spice mix aside.

Cook the Beef filling:

1. Rinse the minced beef with a spoon of vinegar, press over a colander and drain thoroughly. Set aside.
2. Heat oil in a pan. Add and saute the onion briefly, followed by the minced garlic and green chilli. Cook till the raw smell of garlic is gone.
3. Add the minced beef and fry for a while. Some liquid will be released in this process. Continue to fry till this water evaporates and the beef gets fried.
4. Now, add the prepared spice-mix and stir through.
5. Add salt and diced tomato. Cook till tomato is slightly softened.
6. Add coriander leaves and mix well. Set aside the beef filling. Once it has cooled down a bit, add the shredded cabbage and toss through.

Prepare the ‘Pola’ Batter:

1. Add eggs, milk, and oil to a blender. Blend till nice and frothy.
2. Stop and add flour and baking powder. Also, add salt.
3. Blend once more till you have a smooth thick batter.

Pan – cook the Pola:

1. You need a non-stick frying pan(with a tight lid) that’s deep enough to contain the filling and batter, with an extra little space. Grease the bottom and sides lightly with oil.
2. Place another old tawa (flat pan), preferably a thick based one on heat. Heat this on a medium flame for 1 minute.
3. Place the nonstick pan on this and reduce the heat to ‘very low’.
4. Pour just less than 3/4th of the batter into the pan. Cover and cook for 3 minutes on this low and indirect flame.
5. Open and add all the filling over the base that has just started to set. Spread it evenly, gently.
6. Pour over the remaining batter. Rinse the blender, with only 1/ 4 cup water to release the thick batter. Add this also.
7. Now, decorate with the sliced capsicum rings (thin slices), julienned carrot and diced tomato. Remove the wet seed portion of the tomato.
8. Cover the pan and cook on the low, indirect flame for 20 minutes. Check every 5-6 minutes, so that the bottom does not overcook. (As burner heat may vary).
9. Flip the cooked pola onto a plate, and then again onto the serving dish.
10. Once the Pola has cooled off a little, cut into wedges and serve. Serve warm.
11. This dish reheats nicely in the microwave. Heat for 1 – 2 minutes only.