Murtaba Recipe



Murtaba Recipes

Ingredients :

3 cups

1 teaspoon

1 tablespoon

1 cup

1/2 cup

Filing :

500 g

2 tablespoons

1

2

1/2 teaspoon

1 teaspoon

1 teaspoon

11/2 teaspoons

2 tablespoons

1

2

1

plain white flour

salt

ghee

lukewarm water

oil

 

minced meat

ghee

red onion, sliced fine

cloves garlic, crushed

fresh ginger, grated

turmeric powder

garam masala

salt

fresh coriander leaves, finely chopped

fresh red chili, finely sliced

eggs, beaten

onion, finely sliced

salt and pepper

Method :

For the (bread) roti:

  1. Place the flour and salt in a large bowl and rub in the ghee.
  2. Add the water and mix to a fairly soft dough.
  3. Knead the dough for ten minutes or longer.
  4. Divide the dough into equal sized balls and place them in a small bowl containing the oil.
  5. Leave for at least an hour.

To make the filling :

  1. Heat the ghee and fry the onion until it is soft.
  2. Add the garlic and fresh ginger and continue to fry until the onion is golden brown.
  3. Add the turmeric and chili powder and stir for a few seconds.
  4. Put in the meat and carry on frying, stirring constantly, until it is well cooked.

To cook the murtaba :

  1. Season the beaten eggs with salt and pepper and set aside in a small bowl.
  2. On a smooth surface, spread a little oil from the bowl and flatten one of the dough balls with a rolling pin.
  3. Gently press with the fingers, spreading the dough until it is almost as thin as strudel pastry.
  4. Heat the griddle and grease it lightly with ghee.
  5. Drape the bread (roti) over a rolling pin and transfer in on to the griddle.
  6. It will cook very quickly so spoon on some beaten egg and spread it over the middle portion of the bread (roti) with the underside of the spoon.
  7. Sprinkle some meat over and just before folding, add a few slices of onion.
  8. Fold over the sides of the bread (roti), in an envelope like fashion to enclose the filling completely.
  9. Turn it over and cook the other side, spreading a little more ghee or oil on the griddle before putting it down.
  10. Cook until crisp and golden on both sides.
  11. Serve hot either on its own or with a bowl of curry gravy or dhall.

Note :

Anyone who has seen murtaba being made will find it almost impossible to believe that it can be made at home as the "mamak roti" men who have spent a lifetime making these parchment thin bread (roti) achieve this by flinging a handful of dough in ever widening curves.

An egg sized lump becomes a large, smooth sheet in about the space of a minute. It is then cooked on a griddle and filled with savory meat and seasoned beaten egg. At home, you may not be able to put on such a spectacular display but it is possible to get the required thinness by soaking the balls of well kneaded dough in oil for an hour or more and then spreading them with the hands much as though you were smoothing down a bed sheet.

Work on a smooth surface, then carry the thin pastry to the hot griddle over a rolling pin as fingers may easily make holes. The edges will be somewhat thicker than the center but this does not matter. The problem encountered in a domestic kitchen is getting a griddle large enough to cook murtaba on but there's no law that murtaba must be of a specific size and smaller ones taste just as well.

Serves 4 - 6


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