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15 November 2013,08:37 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix the curry powder, chili powder, turmeric, garam masala and pepper with a little water to form a paste.
  • Heat 2 tablespoons ghee in a frying pan.
  • Fry the garlic and ginger till fragrant.
  • Add blended spices above and fry for 3 minutes.
  • Add meat and salt.
  • Keep frying, add water, cover the pan.
  • When the meat is cooked, add onion and green chilies slices.
  • Reduce heat and simmer until the mixture dries.
  • Allow it to cool.
  • Season the beaten eggs with salt and pepper.
  • Add meat and chopped celery.
  • Mix well. Divide into 6 portions depending on the size of murtabak.
  • Divide dough into 6 parts. Flatten each ball thinly.
  • Transfer it with a rolling pin to a hot greased griddle.
  • Put a portion of the fillings in the middle of the flattened dough.
  • Fold the sides and enclose the fillings by wrapping completely.
  • Spread a little ghee and continue cooking.
  • Turn it over and cook the other side.
  • Keep frying and turning until both sides are crispy and golden in color.


  • 300 grams minced meat
  • 2 large onions, diced
  • 1 stalk celery, finely chopped
  • 4 green chilies, seeded and sliced
  • 1 tablespoon curry powder
  • 1 teaspoon chili Powder
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • ¼ teaspoon pepper, freshly ground
  • 2 cloves garlic, chopped
  • 1 inch ginger
  • 3 tablespoons ghee
  • 4 eggs, beaten
  • Salt to taste
  • IDHAYAM sesame oil for frying

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