Curry Chicken Egg Martabak

Skin Dough Ingredients

• – 200 gr high protein flour (chakra)
• – 140 ml of water
• – 30 grams of cooking oil
• – 1/2 tsp salt
• - 500 gr cooking oil for soaking
• - enough ghee (optional)

Stuffing Ingredients

• – 200 gr ground chicken
• – 1 medium sized bw bombay, finely chopped
• – 1/2 tsp bw white powder
• – 1.5 tbsp curry powder
• – 1 tsp mushroom broth
• - salt, sugar, pepper to taste
• - 4 eggs
• – 3 spring onions, sliced
• .
• Cuko gravy (cook together):
• – 200 ml of water
• - brown sugar to taste
• – 1/4 bw bombay, sliced ​​lengthwise
• - cayenne pepper, sliced
• – 1 tbsp vinegar
• - salt to taste

How to make

• * Filling :
• - Melt 1 tablespoon of ghee, add the onion, stir-fry until fragrant. Add ground chicken, stir until it changes color. Give some water. Add white bw powder, curry seasoning, mushroom broth, salt, sugar and pepper. Cook until done. Lift
• - in a separate place mix all the remaining ingredients and add curry chicken, garan and pepper to taste. Mix well and it's ready to be used for martabak stuffing
• ** Skin :
• In a bowl: mix flour, salt and add water little by little while kneading. Add oil, knead until smooth
• - divide the dough into 4 parts, round. Soak in oil for 1 hour
• After 1 hour, flatten the dough with the help of your hands until it is wide and thin
• – Heat a non-stick pan, add ghee and a little oil. Enter the skin mixture, then pour the filling. Fold like an envelope. Cook until cooked
• - serve martabak with cuko sauce

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