 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.
For dough
To serve
- Cut the murtabak into bite
size and serve hot with curry, pickled onions or plain.
Traditional way of how murtabak is
made:
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