Murtabak

Ingredients:
For the pastry:
3 cups plain white flour.
1 tsp salt
1 tbsp ghee
1 cup lukewarm water
1/2 cup oil

For the filling:
500gms minced meat
2 tbsps ghee
1 large red onion-sliced
2 gloves garlic-crushed
1/2 tsp fresh ginger-grated
1 tsp turmeric powder
1 tsp garam masala
11/2 tsps salt
2 tbsps fresh coriander leaves-finely chopped
1 fresh red chilli-sliced
2 eggs-beaten
Salt to taste
1 onion-sliced

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

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

Cook the Murtabak
1. Season the beaten eggs with salt & set aside in a small bowl.
2. On a smooth surface,spread a little oil from the bowl & flatten one of the dough balls with a rolling pin.
3. Gently press with the fingers,spreading the dough until its almost as thin as strudel pastry.
4. Heat the grinddle & grease i lightly with ghee.
5. Drape the pastry over a rolling pin & transfer it onto the griddle.
6. It will cook very quickly,so spoon on some beaten egg & spread it over the middle portion of the pastry with the underside of the spoon.
7. Sprinkle some meat over & just before folding,add a few slice of onion.
8. Fold over the sides of the pastry to enclose the filling completely. Turn it over & cook the other side,spreading a little more ghee or oil o the griddle before putting it down.
9. Cook until crips & golden on both side. Serve hot with a bowl of curry gravvy or dhall.