Soya Murtabak With Tomato-Lemon Sauce Recipe

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Soya Murtabak With Tomato-Lemon Sauce
  • Chef: Ajay Chopra
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Chef Ajay Chopra gives the traditional murtabak recipe a vegetarian makeover. Murtabak originated in Yemen and Saudi Arabia and traveled all across the globe to embrace variations in its preparation. It is essentially a pancake stuffed with originally stuffed with minced meat which has been replaced with soya in this recipe.

Ingredients of Soya Murtabak With Tomato-Lemon Sauce

  • For the soya mix:
  • 2 cups soya keema, soaked and drained
  • 1 medium tomato, finely chopped
  • 1 medium onion, finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1/2 tsp fennel seeds
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • For the sauce:
  • 5-6 medium tomatoes
  • 3 Tbsp olive oil
  • 2 green chillies, broken
  • 4-5 garlic cloves
  • 1/2 inch ginger
  • 1/2 Tbsp red chilli powder
  • Salt to taste
  • 1 Tbsp cashew nut paste
  • 1 Tbsp white butter
  • 3 Tbsp grated khoya
  • 1 tsp honey
  • 1 kaffir lime
  • For the dough:
  • 2-3 cups refined flour + for dusting
  • Oil for shallow-frying
  • Refined flour slurry for sealing
  • Fresh coriander sprigs + for garnishing
  • Fresh mint sprigs

How to Make Soya Murtabak With Tomato-Lemon Sauce

  • For the soya mixture:
  • 1.Heat olive oil in a non-stick pan, add onion, fennel seeds and saute.
  • 2.Add ginger-garlic paste to onions, mix and saute well.
  • 3.Add chopped tomato, mix and saute well.
  • 4.Add turmeric powder, garam masala powder, red chilli powder and salt, mix well.
  • 5.Add soya keema, water and cook. Now add chopped coriander and mint sprigs, mix well and cook till done. Set aside.
  • For the sauce:
  • 1.Cut tomatoes into dices and put in another non-stick pan on heat.
  • 2.Add water, green chillies, garlic cloves and chopped ginger, mix well and boil.
  • 3.Switch off the heat, puree tomatoes with a hand blender.
  • 4.Place the pan back on heat and simmer for a minute or two. Keep aside.
  • 5.Heat remaining olive oil in another non-stick pan. Add red chilli powder and saute. Add pureed tomatoes, cashew nut paste and stir well.
  • 6.Add white butter and simmer till the sauce thickens. Add khoya, honey, mix well and simmer for 2 minutes.
  • 7.Grate kaffir lime into it to get the rind and mix well. Once the tomato-lemon sauce is ready, keep aside.
  • For the dough:
  • 1.Combine refined flour and salt in a bowl.
  • 2.Add sufficient water, olive oil and knead into a soft dough. Set aside.
  • For the main preparation:
  • 1.Divide the dough into equal portions and roll out into large thin rotis dusting with flour.
  • 2.Place a roti on the worktop.
  • 3.Put a generous portion of cooked soya keema mixture in the centre.
  • 4.Bring one edge over, spread flour slurry on edges and bring other edges over, press to stick and make a parcel. repeat for remaining murtabaks.
  • 5.Heat some oil in a non-stick tawa.
  • 6.Place murtabaks on it and shallow-fry till both sides turn golden and crisp.
  • 7.Spread tomato lemon sauce on a serving plate.
  • 8.Cut murtabaks into squares and place them on the sauce.
  • 9.Garnish with coriander sprigs and serve.