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Indian Traditional Food
MURTABAK
Murtabak is a wrapped roti canai filled with minced meat curry with eggs and onion.
Ingredients:
300 g minced meat (mutton/beef/chicken)
2 large onions, diced 1/2 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 masaka
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
Method :
- 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.