Murtabak

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Recipe byJacquelineTiong

Categories:
- Brunch
- Egg
- Indian
- Meat
- Spice
- Spicy

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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

= DOUGH =
600 g plain wheat flour
1 teaspoon salt
1 cup warm water or milk
1/2 cup ghee or margarine
1 egg
1 teaspoon sugar

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.

= DOUGH =

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 2-3 hours or overnight.
Divide dough into 8 equal parts.
Shape it into balls.
Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.
Roll up dough and twist it into a coil. Pressing one open end onto the top.
Roll it again as thin as possible into a round shape.
Beginning at one of the open ends, roll up dough tightly and coil it again as before.