2-3cupsKeema Matar*recipe linked in the Notes section
Instructions
Heat a non-stick frying pan on medium-low heat and warm up a paratha on one side.
Once the paratha starts to turn slightly translucent on the top, add a generous amount of the filling on one half of the paratha.
Slowly fold over the other half of the paratha and press down to form a sandwich. Let the paratha cook and crisp on the bottom on low to medium heat before turning it over. Cook the paratha on the other side as well till crisp.
Cut into half and serve warm.
Notes
* The chicken Keema Matar used as the filling in this recipe can be found here. * For store bought ready made frozen parathas, I prefer using these ones from the Shana brand. * If you want other options instead of chicken, you can also use Masala Egg Bhurji, Paneer Bhurji, Masala Mushroom and Sukhe Aloo (Sauteed Potatoes) as Murtabak fillings. In a pinch, you can also substitute the ground chicken in the Keema Matar recipe for textured ground soy.