Tuesday, August 9, 2016

Murtabak (Meat Stuffed Roti)



Maida/Plain Flour: 2cups

Salt: needed

Luke warm water: 3/4th cup

Oil: ¼ cup while kneading + ¼ cup while cooking


Minced meat: 500gms

Onion: 1 large

Garlic and ginger paste: 1tsp

Turmeric powder: ½ tsp

Garam Masala: ½ tsp

Coriander leaves chopped: 3tbsp

Lemon Juice: 2tbsp

Salt: needed

Pepper powder: ½ tsp

Eggs: 2

Method Of Preparation


In a bowl add flour, salt and add 3tbsp oil and rub with hand. Add water little by little and knead it to smooth dough. Take time and knead to about 10minutes. Add oil in between while kneading. Apply oil and cover the dough with a wet cloth and keep in a closed bowl. Let it rest for about an hour.


Heat oil in a pan and add chopped onion. Sauté till it becomes translucent. Then add the ginger garlic paste. Saute for a minute and add turmeric powder and garam masala. Then add green chilli and minced meat it. Add salt. Stir and close and cook in low flame till it is done. Switch off the flame and add coriander leaves and lemon juice and let it cool. When cooled add the eggs and pepper powder and stir.

Heat the griddle and drizzle some oil to it.

Divide the dough into small equal balls. Flatten each ball on an oily surface with a rolling pin to as much as thin it can be. Then add 3-4tbsp filling in the middle and fold it from four sides. Place this carefully to the hot griddle. Cook both sides in low flame by drizzling oil in between. When both sides are cooked well, remove to a plate and cut into square pieces and serve hot.


www.mahaslovelyhome.com said...

the recipe name itself tempting..nice step wise pics..

Jack said...

Yummy food. The pictures make it easier and more tempting. Murtabak and chicken coconut curry are personal favorites. Making them tomorrow for lunch

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