Mini Egg Murtabak

2 tbsp cooking oil

30g garlic, minced

1 red onion (150g), chopped

150gm minced chicken

1 1/2 tsp heaped kurma powder

½ tsp turmeric powder

1 tsp sweet paprika/chilli powder

1 tbsp green peas

Salt to taste

1 tsp sugar

To be pounded:

3 shallots

2 garlic

¼ tsp cumin seeds

¼ tsp fennel seeds

1 green finger chilies, thinly sliced

1 medium size chopped onions

3 large eggs ,beaten

Salt to taste

5 to 6 pieces of spring roll skin 
(215mm x 215mm)

cooking oil to shallow fry murtabak

Method to make filling

In a pan, add 3 tbsp oil, add in  minced chicken, and cook for about 2 mins, then add in garlic and onions and saute further. Add in pounded ingredients (shallots,garlic,cumin seeds and fennel seeds)  and stir fry with the chicken meat. Mix in kurma powder, turmeric powder, paprika powder and stir fry further. If required, sprinkle some water. Add sugar and salt to taste. Cook until the filling is dried. Finally mix in peas, give a stir and cook for a minute. Dish out.Leave to cool before using.

To make murtabak

In a bowl, mix chicken with eggs beaten with salt.  Throw in green chilies and chopped onions. Stir to mix well. Place a spring roll on a flat surface,place about 2 tbsp of chicken egg mixture in the center (refer picture for steps).  Then slowly fold all sides. Heat a flat pan with a tbsp of oil, place the spring roll with filling on the heated pan. Leave the spring roll to cook for about 2 mins, then flip and cook the other side.Halve it and serve with chicken curry and pickled onions. You can eat just like that also...tasty!!