Murtabak recipe

INGREDIENTS:

1. -- For Making the dough--
   1. Maida flour - 1/2 kilogram
   2. Sugar - 1 teaspoon (tsp.)
   3. Milk - 3/4 cup
   4. Salt - 1 teaspoon (tsp.)
   5. Baking soda - 1/2 teaspoon (tsp.)
2. -- For Making stuffing --
   1. Minced meat - 100 grams
   2. Ginger paste - 1 teaspoon (tsp.)
   3. Garlic paste - 1 teaspoon (tsp.)
   4. Curry masala powder or garam masala powder - 1 1/2 teaspoon (tsp.)
   5. Chili powder - 1 1/2 teaspoon (tsp.)
   6. Turmeric powder - 1 teaspoon (tsp.)
   7. Egg - 1
   8. Carrot - 1
   9. Onion - 1/2 kilogram
   10. Potato - 1 small
   11. Coriander leaf - 20
   12. Mint leaf - 20
   13. Tomato - 2
3. Oil - 3 teaspoon (tsp.)

PREPARATION:

1. Make dough for paratha with Maida flour, sugar, salt, milk and salt to taste. Make dough balls like a big lemon size. Coat with oil and keep it asked for an hour.
2. In pan heat oil and make scrambled egg.
3. Cut onion, potato, carrot, tomato, green chili into to fine pieces.
4. In a blow add the onion, tomato, green chili, coriander leaves, mint leaves, 1/2 teaspoon (tsp.) ginger paste, 1/2 teaspoon (tsp.) garlic paste, curry masala powder, chili powder, turmeric powder and salt to taste and mid well and keep it aside.
5. In a pan heat oil add minced meat and cook for few minutes add the rest of ginger and garlic paste. Simmer and cook until the raw smell is gone.
6. Now add the cut potato, carrot. Cover and cook for 2- 3 minutes.
7. Now add the vegetable mixture (onion, tomato...) and cook for 5 - 6 minutes until the ingredients are cooked. Now add the scrambled egg mix well and keep it aside.
8. With each paratha dough balls make a flat dough as thin as possible. Fill it with the hand full minced meat mixture. Fold the dough from all the side and make a square Murtabak.
9. Heat oil in a skillet, place the Murtabak in the skillet and cook both sides until they turn golden brown and serve. You can oil around and over when you are cooking it. (video clip)

NOTES:

1. Goes well with non vegetarian curry.:
2. You can break a egg spread in the thin fattened dough before you place the minced meat mixture.