Tuesday, April 17, 2012

Mutton Murtabak


For Filling:
250gm Minced Meat(Keema)
2 Medium Onion
1 Tomato
2 Green Chili
1tsp Ginger-Garlic paste
1tsp Garam Masala Powder
½ tsp Turmeric powder
½ tsp Chili powder
½ Coriander powder
½ Cup Curd
1tbsp Oil
Salt to taste

For Dough:
1.5Cup Flour (Maida)
3 Eggs
1/4tsp Baking powder
Pinch of Salt
Pinch of Sugar(optional)

½ Cup Vineger
2-3 Green Chilies
1Medium Onion

  • In bowl mix mutton,curd,salt.
  • In heavy bottom pan(I prefer pressure cooker) heat 1tbsp Oil.Add fine cut Onion, saute until it turns pink. Now add ginger-garlic paste and saute for minute.
  • Now add tomato (small pieces) and all spices. Cook on low flame for 5-6 minutes.
  • Add meat (keema) and cook for 3-4 minutes on high flame.
  • Add ½ cup water and Close the lid and cook till its done.(around 25minutes in pressure cooking)
  • Once done add green coriander leaves. Keep aside.
  • Make firm dough with flour,1egg, salt and sugar and keep aside for min 5minutes.
  • In a small bowl beat 2eggs and keep aside.
  • Take small amount (walnut size) dough on platform and make thin chapatti by stretching it.(using oily hand)
  • Spread 1tsp of egg on it. Put 1full spoon of meat and spread little.Sprinkle some vinegar, finely cut green chilies and onion.
  • Now wrap it from all four sides. Make all other by same way.
  • Heat some oil on flat pan (tawa). Put 4-5 murtabak on it and cook on both side on medium flame.
  • Serve it hot with or without sauce according to your choice.

# You can prepare this with leftover mutton or chicken curry too.just mash it and cook on high heat untill it become dry.

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