Views : 89668
- 1 Cup = 200ml
- All purpose flour/ maida – 1 cup
- Milk (warm) – ¼ cup + 2 tbsp (little more or less to make a smooth and soft dough)
- Onion – 1 , chopped
- Green chili – 3, chopped
- Crushed ginger garlic – 1 tbsp
- Chicken mince – 250 gram
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Black pepper powder – ½ tsp
- Garam masala powder – ½ tsp
- Lemon juice – 1 tbsp
- Coriander leaves – ¼ cup
- Mint leaves – 1 tbsp (optional)
- Tomato – 1, chopped
- Egg – 4
- Salt – to taste
- Oil – 2 tbsp + 2 tbsp + more oil for drizzling
- In a deep bowl, combine together all purpose flour and salt – to this add 2 tbsp oil and combine. Add warm milk to this and knead well to make a smooth and soft dough. Keep it covered for an hour.
- Heat 2 tbsp oil in a pan, add chopped onion and salt and saute till soft. Add chopped green chili and crushed ginger garlic and saute till the raw smell disappear.
- To this, add the chicken mince and cook over high flame for about 3 – 4 minutes stirring continuously. Add red chili powder, coriander powder, black pepper powder and garam masala powder and cool till the raw smell disappear.
- Reduce the flame and cook for about 5 – 6 minutes till the chicken mince is cooked completely and the mixture is dry. Add lemon juice, coriander leaves and mint to this and combine. Remove from the flame.
- When warm, add chopped tomato and egg to this and combine well. The filling is ready.
- Divide the prepared dough to four balls. Take one dough ball and roll it to a big circles (make it as thin as possible). Add 1/4th of the filling at the center of the rolled dough and fold from the sides, covering the filling, to get a rectangle shape.
- Heat a pan, drizzle little oil and move the prepared Murtabak carefully to the pan for cooking. Reduce the flame and cook over low flame. Turn the side when it starts to change the colour. Drizzle oil as required till it is cooked completely. Move to a serving plate.
- Repeat the process with the remaining dough and filling and serve hot.
All trademarks, recipes and names are our properties. Use of this Web site constitutes acceptance of the sanaa's recipe note book's