Fried Egg Pie

This Indian-inspired Fried Egg Pie, also known as Murtabak, is a savory and satisfying dish that combines a wafer-thin, crispy dough with a rich filling of eggs, minced meat, and aromatic spices. The key to a perfect Murtabak is the contrast between the delicate, paper-thin crust and the hearty, flavorful interior. Traditionally served with a spicy curry sauce and a refreshing cucumber-onion salad, it is an excellent choice for brunch, a hearty lunch, or a festive dinner. The process of twirling the dough in the air to achieve maximum thinness adds a theatrical element to the cooking, making it both a culinary delight and an engaging experience. Simple ingredients come together to create a complex, comforting meal that is sure to impress guests and family alike.

Cooking Method: Frying, Stir Frying

Cuisine: Indian

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 1438.2

Dietary: Gluten-free, Vegetarian

Description

This Indian-inspired Fried Egg Pie, also known as Murtabak, is a savory and satisfying dish that combines a wafer-thin, crispy dough with a rich filling of eggs, minced meat, and aromatic spices. The key to a perfect Murtabak is the contrast between the delicate, paper-thin crust and the hearty, flavorful interior. Traditionally served with a spicy curry sauce and a refreshing cucumber-onion salad, it is an excellent choice for brunch, a hearty lunch, or a festive dinner. The process of twirling the dough in the air to achieve maximum thinness adds a theatrical element to the cooking, making it both a culinary delight and an engaging experience. Simple ingredients come together to create a complex, comforting meal that is sure to impress guests and family alike.

Ingredients

6 Eggs, lightly beaten
2 To prepare the Filling, heat the oil in a wok or skillet and stir-fry the garlic
3 Half an hour before serving, portion the Dough into 6 equal parts and

Directions

1
Mix all dough ingredients except butter in a bowl and knead for 10 minutes to form a smooth dough.
2
Roll the dough into a ball, place in a dry bowl, cover, and let it rest in a warm place.
3
Heat oil in a wok or skillet and stir-fry garlic and onions until transparent and fragrant, about 5 minutes.
4
Add minced meat, curry powder, turmeric, and chili powder, and stir-fry for another 2 to 3 minutes.
5
Season the meat mixture with salt and pepper, remove from heat, and let it cool.
6
Once cooled, add leek or celery and beaten eggs to the meat mixture and mix well, then set aside.
7
Half an hour before serving, portion the dough into 6 equal parts.
8
Knead each portion with a little softened butter until smooth.
9
Shape each portion into a ball and set aside.
10
Roll out each portion of dough as thinly as possible and cover with a cloth.
11
Heat a heavy iron griddle or large skillet until very hot and grease with a little ghee or oil.
12
Place the rolled-out dough on the griddle, reduce heat to medium, and cook for 1 minute.
13
Spread one-sixth of the filling over the dough.
14
Fold over two opposite sides of the dough, overlapping slightly, and repeat with the other two sides to make a small rectangular package enclosing the filling.
15
Cook for 2 to 3 minutes until the dough is golden brown, then flip and cook on the other side.
16
Remove from heat and set aside to cool on a serving platter.
17
Repeat with the remaining dough and filling.
18
Garnish with sliced chilies if using and serve hot with a bowl of your favorite curry sauce on the side.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1438.2kcal

% Daily Value *
Total Fat 142.7g220%
Saturated Fat 50.0g250%
Cholesterol 89.0mg30%
Sodium 1456.5mg61%
Total Carbohydrate 15.5g6%
Dietary Fiber 0.5g2%
Sugars 4.5g
Protein 22.1g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The trick to making a good crispy Murtabak is for the dough to be as thin as possible when cooked, so that it lightly encloses the filling like a wafer-thin wrapper. Indian chefs twirl the dough in the air to achieve this.

To accompany the Murtabak and curry, serve a refreshing side dish of Cucumber and Onion Achar. Slice 1/2 cucumber and 1 onion, sprinkle 1/4 teaspoon salt and set aside in a colander for 1 hour to drain. Then rinse and pat dry to remove as much moisture as possible. Refresh the cucumber and onion with a dash of fresh lime or lemon juice and serve.

Chase with hot coffee or tea.

Keywords: indian, murtabak, fried, egg, pie, pastry, crispy, dough, filling, spicy, curry, meat, garlic, onion, brunch, street food, savory, flaky, traditional, snack

Read it online: https://www.chefs-mate.com/recipe/fried-egg-pie-2/