Murtabak Recipe
For the Roti
Ingredients:
600g plain wheat flour
1 teaspoon salt
1 cup warm water or milk
1/2 cup ghee or margarine
1 egg
1 teaspoon sugar
Preparation:
Sift the flour and salt together.
Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle.
Leave for three or four hours or overnight.
For Filling
Ingredients:
300g minced meat (mutton/beef/chicken)
2 large onions, diced ½ cm
1 stalk celery, finely chopped
4 green chilies, seeded and sliced
1 tablespoon meat curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala
1/4 teaspoon pepper, freshly ground
2 cloves garlic, chopped
1 cm ginger
1/2 cup water
3 tablespoons ghee
4 eggs, beaten
Salt to taste
Preparation:
Mix meat curry powder, chili powder, turmeric, garam masala and pepper with a little water to form a paste. Heat two tablespoons ghee in a frying pan. Fry the garlic and ginger till fragrant. Add blended spices above and fry for three minutes. Add meat and salt. Keep frying; add water; cover the pan. When the meat is cooked, add onion and sliced green chilies. Reduce heat and simmer until the mixture dries. Allow it to cool. Season the beaten eggs with salt and pepper. Add meat and chopped celery. Mix well. Divide into six portions depending on the size of murtabak. Punch out dough. Divide dough into six parts. Flatten each ball thinly. Transfer it with a rolling pin to a hot greased griddle. Put a portion of the fillings in the middle of the flattened dough. Fold the sides and enclose the fillings by wrapping completely. Spread a little ghee and continue cooking. Turn it over and cook the other side. Keep frying and turning until both sides are crispy and golden in color.
To serve:
Cut the murtabak into bite size and serve hot with curry, pickled onions or plain.
Murtabak Recipe
