Murtaba - Indian style

Ingredients:

• 3 cups plain white flour
• 1 teaspoon salt
• 1 tablespoon ghee
• 1 cup lukewarm water
• 1/2 cup oil

For the filling:

• 500 grams minced meat
• 2 tablespoons gheee
• 1 large red onion - sliced finely
• 2 cloves garlic - crushed
• 1/2 teaspoon fresh ginger - grated
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 1/2 tablespoon fresh coriander leaves - finely chopped
• 1 fresh red chilli - finely sliced
• 2 eggs - beaten
• Salt and pepper
• 1 onion - finely sliced

Method:

For Roti:

1. Place the flour and salt in a large bowl and rub in the ghee.
2. Add the water and mix to a fairly soft dough.
3. Knead the  dough for 10 minutes or longer.
4. Divide the dough into equal - sized balls and place them in a small bowl containing the oil.
5. Leave for at least an hour.

To make the filling:

1. Heat up the ghee and fry the onion until it is soft.
2. Add the garlic and fresh ginger and continue to fry the onion until golden brown.
3. Add the turmeric and chilli powder and stir for a few seconds.
4. Put in the meat and carry on frying, stirring constantly, until it is well - cooked.

Cooking the Murtaba:

1. Season the beaten eggs with salt and pepper and set aside in a small bowl.
2. On a smooth surface, spread a little oil from the bowl and flatten one of the dough balls with a rolling pin.
3. Gently pressed with the fingers, spreading the dough until it is almost as thin as strudel pastry.
4. Heat the griddle and grease it lightly with ghee.
5. Drape the Roti over a rolling pin and transfer it on to the griddle.
6. It will cook very quickly so spoon on some beaten egg and spread it over the middle portion of the Roti with the underside of the spoon.
7. Sprinkle some meat over and just before folding, add a few slices of onion.
8. Fold over the sides of the Roti, in an envelope like to enclose the filling completely.
9. Turn it over and cook the other side, spreading a little more ghee or oil on the griddle before putting it down.
10. Cook until crisp and golden on both sides.
11. Serve hot either on its own or with a bowl of curry gravy or dhall.