Mutton Murtabak

INGREDIENTS 

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

DIRECTIONS:

• 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.