Murtabak Recipe

Ingredients :

300 g

2

1 stalk

4

1 tablespoon

1 teaspoon

1/2 teaspoon

1 teaspoon

1/4 teaspoon

2 cloves

1 cm

1/2 cup

3 tablespoons

4

Minced meat (mutton/beef/chicken)

Large onions, diced 1/2 cm

Celery, finely chopped

Green chilies, seeded and sliced

Meat curry powder

Chili powder

Turmeric

Garam masala

Pepper, freshly ground

Garlic, chopped

Ginger

Water

Ghee

Eggs, beaten

Salt to taste

• Mix meat curry powder, chili powder, turmeric, garam masala and pepper with a little water to form a paste.

• Heat 2 tablespoons ghee in a frying pan.

• Fry the garlic and ginger till fragrant.

• Add blended spices above and fry for 3 minutes.

• Add meat and salt.

• Keep frying, add water, cover the pan.

• When the meat is cooked, add onion and green chilies slices.

• 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 6 portions depending on the size of murtabak.

• Punch our dough.

• Divide dough into 6 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.

For dough

• See Roti Canai

To serve

• Cut the murtabak into bite size and serve hot with curry, pickled onions or plain.