Murg Murmura


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Murg murmura is a classic minced meat stuffed wheat parantha or poori recipe. The minced chicken meat is spiced and filled in a round shaped chapatti and then deep fried after sealing the edges with a maida paste. An amazing crispy fried chicken or meat based snack which can be relished with chutney or sauce.

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Murg Murmura recipe - How to make Murg Murmura

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EidPan

Preparation Time: 30 Mts   Cooking Time: 15 Mts   Total Time:    

Ingredients


For stuffing:
Minced chicken – 200 gms
1 tsp ginger-garlic (adrak-lehsun) paste
3 green chillies , chopped
a small piece of ginger (adrak) , chopped
3 tbsp chopped coriander (dhania) leaves
1/2 tsp black pepper (kalimirch) powder
cardamom (elaichi) powder (a little)
2 tsp garam masala powder
1 tsp cumin seeds (jeera) powder
1 tsp grated processed cheese (optional)

For dough :
2 cups plain flour (maida)
1 tbsp oil
salt and water as required

For maida paste :
2 tbsp plain flour (maida)
mix toghether to make a thick paste
Method

  1. Heat butter & add ginger–garlic paste . sauté for few minutes.
  2. Add minced chicken & sauté for few minutes.
  3. Add all masala powders , ginger& greenchillies.sauté till mince is cooked.
  4. Add salt & cheese. mix well. keep aside.
  5. Make a smooth dough with the dough ingredients. keep aside for 30 mts.
  6. Make thin , round shaped chappathis.cook chappathis till half done(for about 2 mts).
  7. Keep a spoonful of filling on a chappathi. roll it & seal the edges with maida paste.
  8. Deep fry till golden brown.
  9. Serve hot with mint chutney or tomato sauce.


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This recipe was contributed by irafee on 02 Nov 2002


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