MURTABAK

You can call this stuffed roti canai.

MURTABAK

First the onion pickle:
1 big red onion sliced finely
Little sugar
Little salt
Little vinegar
A little hot water
A drop of red colour

Mix well the above and keep overnight.

Murtabak filling

250 grms ground chicken or lamb
2 tsp ghee
1 onion finely chopped
1 tsp fresh ginger finely chopped
1 tbs meat curry powder
1 tsp cilantro finely chopped
1 tsp fresh mint finely chopped

Method:
In a wok add the ghee, add the ginger,onion,
And meat curry powder. Stir fry for 2 minutes.
Add in the ground meat, break up the meat so that
There is no clumps , cook till well browned.
Add the cilantro and mint, stir to mix well with meat.
Remove and let it cool completely.

To prepare the murtabak.:

Take a portion of a prepared roti canai dough.
Spread it into a paper-thin sheet.
Take a big cup, break an egg into it.
Add some chopped onions and chopped green chillies
Into the cup. Add about 2 tbs of the meat filling into the cup.
Add a pinch of salt and beat it well with a fork.
Spoon the mixture evenly on the dough.
Fold the four sides into a nice square.
Carefully and quickly lift the murtabak using both hands on to
A preheated and well greased griddle.
Cook for 2 to 3 minutes till golden brown.
Flip over the other side slowly, add a little ghee
And brown the other side also.
Remove and serve with the onion pickle and dal curry.

The onion pickle: