How to make Murtabak - Spicy chicken mince mixture stuffed between chapattis and baked.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Refined Flour, Chicken Mince (चिकन कीमा)

Cuisine : Middle Eastern

Course : Snacks and Starters

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Murtabak Recipe Card

Murtabak
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Middle Eastern cuisine comprises of food eaten by the people of the various countries of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity.  Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley.

For more recipes related to Murtabak checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Turai Ke Pakode, Beetroot Vade, Hare Bhare Dahi Wade, Potato Recichad.

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Murtabak Recipe

  • Refined Flour

  • Chicken Mince 100 grams

  • Oil 1 tablespoon

  • Salt to taste

  • For filling

  • Chicken mince 250 grams

  • Olive oil 2 tablespoons

  • Onions chopped 2 medium

  • Ginger paste 1 teaspoon

  • Garlic paste 2 teaspoon

  • Green chillies chopped 2

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Eggs hard boiled and shelled 2

  • Lemon juice 2 teaspoon

  • Milk 1/2 cup

  • Fresh mint leaves a few

  • Fresh coriander leaves a few

  • Grated cheese 1 cup

  • Eggs beaten 4

  • Saffron (kesar) a few strands

Method

Step 1

Mix refined flour with oil and salt. Rub in between your palms to get mixture resembling bread crumbs. Add sufficient water and knead into a soft dough. Cover with a wet cloth and set aside for ½ hour. Divide the dough into 9 equal portions and shape into balls. Dust each ball in dry flour and roll out into thin chapattis. Heat a tawa and roast the chapattis. Set aside. Grease a spring-bottom cake tin. Preheat oven to 180 °C/ 350 F.

Step 2

Heat olive oil in a deep non-stick pan. Add onions and sauté. Add ginger paste and garlic paste and mix well. Add green chillies and mix. Add chicken mince, mix well and cook, stirring, till the moisture evaporates. Add red chilli powder, salt, garam masala powder and mix, crushing with the spatula, so that there are no lumps. Halve the eggs and add the yolks. Chop the whites finely, add and mix well. Cook till the chicken is done. Add lemon juice and mix well. Place one chapatti in the spring-bottom tin. Moisten it with a little milk. Spread chicken mixture, tear a few mint and coriander leaves and sprinkle. Spread a little grated cheese and a little beaten egg. Place another chapatti over it.

Step 3

Moisten this too with a little milk and spread chicken mixture, a few torn mint and coriander leaves and grated cheese. Spread a little beaten egg and place one more chapatti over it. Sprinkle a few saffron strands. Bake in preheated oven for 10-15 minutes or till crisp on the outside. Use up the remaining chapattis and chicken stuffing similarly. Cut into wedges and serve hot.