Mutabak | Egg Chicken Filling
Mutabak | Egg Chicken Filling

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, mutabak | egg chicken filling. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious. Egg Chicken Filling is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Mutabak

Sift flour into bowl, rub in ghee. Stir in water and enough extra water to form a soft dough. Hi Friends, Hope you enjoy my today's recipe Famous Arabian Street Food Martabak/Mutabak/Motabak/Mutabbak.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook mutabak | egg chicken filling using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mutabak | Egg Chicken Filling:
  1. Prepare 1/2 cup wheat flour
  2. Take 1/2 cup plain flour
  3. Make ready 300 grams chicken mince
  4. Prepare 2 eggs
  5. Make ready 2 onions finely chopped
  6. Take 3 green chillies finely chopped
  7. Take handful coriander leaves chopped
  8. Make ready 1 tbsp ginger garlic paste
  9. Take 1 tsp coriander powder
  10. Get 1/2 tsp cumin powder
  11. Get 1/2 tsp pepper powder
  12. Make ready 1/2 tsp garam masala powder
  13. Prepare to taste salt

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Steps to make Mutabak | Egg Chicken Filling:
  1. Combine wheat flour plain flour salt and a tsp oil in a bowl add water and knead into a medium soft dough
  2. Heat oil in a kadai sautey onions till golden then add chicken mince sautey till chicken appears white
  3. Add ginger garlic red chilli cumin coriander pepper salt garam masala powder and sautey for a minute then cover and simmer till chicken is dry and tender
  4. Beat eggs in a bowl add a pinch salt chopped green chillies coriander leaves and the prepared chicken filling beat well and set aside
  5. Now knead dough again make medium balls the dip in dry flour and roll into big thin chapati
  6. Keep filling in centre and cover it like we do for square paratha
  7. Roast on tawa apply ghee butter or oil till roasted and crisp from all sides on medium flame
  8. Relish with tomato ketchup

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