Dough or the skin:
1 packet of ready-made, large-sized spring roll skin (40 pcs)
Ingredients for filling:
300g minced chicken, beef, lamb or even seafood
2 cloves garlic
½ inch ginger, chopped fine
2 tbsp korma powder
2 tbsp meat curry powder
½ tsp ground black pepper
4 Spanish onion, diced, chopped coarsely
200g coriander leaves, chopped coarsely
100g spring onions, chopped coarsely
100g MARIGOLD Evaporated Filled Milk
8 eggs, beaten
Pinch of chicken stock powder
Salt and sugar to taste
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Heat the non-stick pan and add some cooking oil.
Fry chopped garlic, ginger and onion until fragrant and slightly caramelised.
Add in korma and curry powder and sauté for 2 minutes.
Add minced chicken or beef and MARIGOLD Evaporated Filled Milk, cook until the milk dries up.
Season with sugar, salt and chicken stock powder to taste.
For the first layer:
Place a piece of spring roll skin on a clean surface.
Mix the savoury fillings with beaten eggs and mix well.
Scoop out about 2 tbsp of fillings and egg mixture and place in the centre of the skin.
Spread the fillings but not too near the edges.
Fold by taking the corner tip of the skin to meet in the centre, like an envelope fold, thus covering the fillings inside.
On a heated pan, drizzle some ghee and fry the first layer of murtabak until brown on both sides. Take it out of the pan and set aside.
For the second layer:
Take another piece of the skin and place on the cutting board.
Scoop out 2 tbsp of the fillings & egg mixture and place in the centre just like the first one.
Place the already fried first layer of the murtabak over the fillings of the second layer.
Scoop about 1 tbsp of the fillings and place it on top of the first layer.
Fold the same way as the first one but this time covering the first layer.
Fry the same way as the first one.
You may add more eggs and the rest of the fillings when the first mixture begins to deplete.
For the third layer:
Repeat the same process as the previous layers.
Now you will get a three-layer pan-bread filled with savoury fillings.
Control the heat as you fry to avoid scorching of skin.