Method to make mutabbak Dough

01 In a large bowl sieve flour and salt. Then add oil and mix it well. Then, gradually add warm water and start kneading the dough. Knead the dough for 4-5 minutes to make it very soft.

02 Next, slightly oil the dough and cover it with a damp kitchen towel. Allow it to rest for an hour.

Method to make Mutabbak filling:

01. Heat the oil in a pan or kadhai, add onions and fry until they turn pink. Now, add chopped green chilies, garlic and grated ginger, sauté for one minute.

02. Add keema and fry it on high heat for 2-3minutes. Then add chili powder, coriander powder, black pepper powder, salt and sauté on high heat for another 2 minutes. You may sprinkle some water if needed. Cover it and cook until keema ready (for about 15 minutes). Lastly, add garam masala powder and mix. Cook for another minute making sure that there is no water left in keema. Take it off the stove to cool.

Assembly of Mutabbak:

01. In a bowl, combine cooked meat (keema), finely chopped tomatoes, chopped spring onions, coriander leaves, beaten eggs and mix it well. Divide the mixture equally into 6 parts.

02. Now, divide the dough in 6 equal balls. Then, grease and flatten one ball. Slightly dust the platform and roll out the ball into paper-thin circle of 12-13 inches.

03. Place one portion of the prepared mutabbak filling in the centre of the rolled-out dough, and then spread it gently leaving approx. 4 inches towards the edge.

04. Now, fold the edges sealing the filling to form a rectangle. Gently lift the mutabbak and place it on hot griddle. Allow it cook until golden brown spots appear. Drizzle it with some oil and fry until cooked from one side.

05. Carefully flip it, drizzle with some oil and cook on a moderate heat, as it might burn easily. Take it off the griddle. Repeat the same for all the balls.

06. Cut and serve hot mutabbak with sauce and onion rings.