Soya Murtabak With Tomato-Lemon Sauce

For the soya mixture: Heat olive oil in a non-stick pan, add onion, fennel seeds and saute. Add ginger-garlic paste to onions, mix and saute well.

Add chopped tomato, mix and saute well. Add turmeric powder,garam masalapowder, red chilli powder and salt, mix well.

Add soyakeema, water and cook. Now add chopped coriander and mint sprigs, mix well and cook till done. Set aside.

For the sauce: Cut tomatoes into dices and put in another non-stick pan on heat. Add water, green chillies, garlic cloves and chopped ginger, mix well and boil. Switch off the heat, puree tomatoes with a hand blender. Place the pan back on heat and simmer for a minute or two. Keep aside.

Heat remaining olive oil in another non-stick pan. Add red chilli powder and saute. Add pureed tomatoes, cashew nut paste and stir well. Add white butter and simmer till the sauce thickens. Add khoya, honey, mix well and simmer for 2 minutes. Gratekaffirlime into it to get the rind and mix well. Once the tomato-lemon sauce is ready, keep aside.

For the dough: Combine whole wheat flour and salt in a bowl. Add sufficient water, olive oil and knead into a soft dough. Set aside.

For the main preparation: Divide the dough into equal portions and roll out into large thinrotisdusting with flour. Place arotion the worktop. Put a generous portion of cooked soyakeema mixture in the centre. Bring one edge over, apply water on edges and bring other edges over, press to stick and make a parcel. repeat for remainingmurtabaks.

Heat some oil in a non-sticktawa. Placemurtabakson it and shallow-fry till both sides turn golden and crisp. Spread tomato lemon sauce on a serving plate. Cutmurtabaksinto squares and place them on the sauce. Garnish with coriander sprigs and serve.