Murtabak By Tooba shah
Ingredients:
- Maida (All-purpose flour) sifted 3 Cups
- Namak (Salt) 1 & ½ tsp or to taste
- Ghee melted 2 tbs
- Anda (Egg) 1
- Water 1 & ½ Cup or as required
- Cooking oil 2 tbs
- Pyaz (Onion) chopped 2 medium
- Chicken qeema (Mince) 500g
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Lal mirch (Red chilli) crushed ½ tsp
- Zeera (Cumin seeds) roasted & crushed 1 & ½ tsp
- Hari mirch (Green chillies) chopped 2-3
- Water ½ Cup or as required
- Anday (Eggs) 5
- Kali mirch powder (Black pepper powder) 1 tsp
- Namak (Salt) ½ tsp or to taste
- Tamatar (Tomato) deseeded & chopped 1 medium
- Hara pyaz (Green onion) chopped 1 Cup
- Hara dhania (Fresh coriander) chopped ½ Cup
- Ghee melted
Directions:
In a bowl,add all-purpose flour,salt,ghee,egg and mix well.
Gradually add water and knead until dough is formed,grease with melted ghee,cover & let it rest for 35-40 minutes.
In a wok,add cooking oil,onion and saute until translucent.
Add chicken mince & mix well until it changes color.
Add ginger garlic paste and mix well.
Add turmeric powder,salt,red chilli powder,red chilli crushed,cumin seeds,green chillies,mix well and cook for 2-3 minutes.
Add water and mix well,cover & cook on low flame for 8-10 minutes then cook on high flame until dries up & let it cool.
In a bowl,add eggs,black pepper powder,salt and whisk well.
Add tomato,green onion,fresh coriander & mix well.
Now add cooked chicken mince,mix well and set aside.
Grease hands with melted ghee and knead dough again for 8-10 minutes.
Take a small dough (100g),make a ball and apply melted ghee and roll out with the help of rolling pin.
Add chicken & egg mixture in the center of dough & fold all the sides (makes 8).
On girddle,place paratha,brush melted ghee & fry on medium flame from all sides until golden brown.
Cut into desired pieces & serve!
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