Dissolve sugar and salt in warm water. In a large bowl, combine cake flour and margarine, forming a well in the center. Gradually add the egg and warm water, kneading for about 10 minutes until the dough is smooth and elastic. Divide the dough into 6 balls, coat them with margarine, and refrigerate overnight.

In a saucepan, combine sugar, vinegar, and salt. Heat gently until the sugar dissolves, then let it cool. Mix in finely chopped cucumber, shallot, and red chili, allowing the mix to marinate while you prepare the filling.

Sauté diced onion in peanut oil over medium heat until softened and translucent. Stir in minced garlic, fresh ginger, and curry powder until fragrant. Add the beef mince, cooking until browned, and incorporate a splash of water, simmering for about 20 minutes until moisture evaporates. Let the filling cool before mixing in coriander leaves and beaten eggs.

Roll each dough ball thinly into circles. Place a generous scoop of the beef filling in the center, and fold the edges of the dough over the filling to form a neat envelope. Place the assembled murtabaks on an oiled tray.

Heat vegetable oil in a frying pan over medium-high heat. Fry the murtabaks in batches for about 5 minutes on each side until golden brown and crispy. Drain on paper towels before serving warm with the ajats.