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Murtabak recipe

 Murtabak Recipe


Ingredients for Dough

  • All-purpose flour - 2 cups

  • Egg - 1

  • Butter or ghee - 1 tablespoon

  • Salt - to taste

  • Sugar - 1 teaspoon

  • Milk - ½ cup

  • Water - as needed

Dough Preparation

  1. Combine all dry ingredients and the egg.

  2. Gradually add water to form a soft dough.

  3. Knead the dough for a minimum of 15 minutes.

  4. Coat the dough with a thin layer of oil, cover, and allow it to rest for a minimum of 2 hours.

  5. Divide the dough into medium-sized balls, apply oil, and let them rest for an additional hour.

Chicken Masala Preparation


Ingredients

  • Minced chicken - 400 grams

  • Ginger garlic paste - 1 teaspoon

  • Coriander powder - 1 teaspoon

  • Chili powder - ¾ teaspoon

  • Garam masala - ½ teaspoon (Biryani powder or chicken powder may be substituted)

  • Onion - 1, chopped

  • Tomato - 1, chopped

  • Carrot - ¼ cup

  • Salt - to taste

  • Oil - 1 tablespoon

  • Coriander leaves - finely chopped

  • Mint leaves - finely chopped

Method

  1. Heat oil in a pan (kadai). Sauté the chopped onion until transparent.

  2. Add ginger garlic paste and continue to sauté.


  6. Incorporate the finely chopped tomato.


  10. Add all the powdered spices and the minced chicken. Cook the mixture until the chicken 

  12. is fully cooked and the oil begins to separate (oozes out).

  13. Garnish with chopped coriander and mint leaves.

Assembling and Cooking the Murtabak

  1. In a bowl, beat the egg and season with a pinch of salt and pepper. Add the prepared chicken masala to the egg mixture and set aside.

  3. Stretch each dough ball into a very thin sheet.

  4. Place a portion of the filling mixture in the center of the dough.

  6. Fold the edges of the dough inward to form a square shape.

  7. Heat oil in a pan over medium heat.

  8. Gently place the formed murtabak in the pan and cook for 3 to 4 minutes per side until golden brown.

Serving


Serve the murtabak with raitha and mint chutney.
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