To make the dough: In a large bowl, combine all-purpose flour, 1 teaspoon salt, and sugar. Gradually add warm water and 2 tablespoons vegetable oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for about 10-15 minutes until smooth and elastic. Divide the dough into 4 equal balls. Lightly coat each ball with vegetable oil, cover, and let rest at room temperature for at least 30 minutes.
Prepare the filling: Heat a little vegetable oil in a pan over medium heat. Sauté diced onions, minced garlic, and grated ginger until fragrant and softened, about 5 minutes. Add minced beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Stir in curry powder, cumin powder, coriander powder, turmeric powder, and garam masala. Cook for another 2-3 minutes until fragrant. Season with 1 teaspoon salt and black pepper. Remove from heat and let cool completely.
In a separate bowl, lightly beat eggs. Add the cooled beef mixture, chopped spring onions, and sliced green chilies (if using). Mix well to combine.
On a clean, generously oiled surface, take one dough ball. Using your hands, flatten and stretch it outwards from the center to form a very thin, almost translucent square or rectangle. Be careful not to tear it.
Place about 1/4 of the beef and egg filling in the center of the stretched dough. Fold the edges of the dough over the filling to create a neat square packet. Gently press to seal.
Heat about 2-3 tablespoons of vegetable oil in a large non-stick pan or griddle over medium heat. Carefully transfer the Murtabak packet to the hot pan. Fry for 5-7 minutes on each side, or until golden brown and crispy, and the filling is cooked through. Repeat with the remaining dough and filling.
Slice the Murtabak into squares and serve hot, traditionally with a side of curry sauce or pickled onions.
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