After a day of raiding the refrigerator, fixing 15 minute meals and eating out of bowls, I am ready to get back on the horse and bring out my exploratory cap for something different and delicious for lunch.
The prerequisite - nothing that involves rice or noodles or pasta. 'Nuf already!
My mind drifted towards samosas, since I had a some ground meat in the ice box but when we do end up making samosas we're going to make the traditional variety first - punjab style stuffed with spicy potatoes and peas, the meat filled ones will just have to wait.
And then it came to me like Zeus' bolt - 'meat filled envelopes' known by a variety of names such as tavaa roti in Mumbai or Mughlai paratha in Delhi or Murtabak in Maylasia.
I grew up eating these. We'd go to this neighborhood restaurant row with outdoor seating and we'd order what was called tavaa roti (which essentially means griddle fried bread) and I would watch this guy facing a 5 ft long griddle , stretch and twirl the dough like it was made of nothing but elastic, crack eggs and flip the stuffed rotis, high in the air with this long metal spatula. The one thing I do distinctly remember is that they were absolutely delicious.
Finally, standing at a roadside food cart outside the railway station at Johor Bahru, Malaysia, while these meat filled envelopes were prepared with similar theatrics was another dear memory. The rotiwala would throw the dough in the air and stretch it as he twirled it high above his head ( not unlike the pizza makers in Italy).
A lime sized lump of dough would become a large, smooth sheet in about a minute. It was then cooked and filled directly on the griddle with savory meat, chopped onions and beaten egg.
Only this time they were called Murtabak . Now I can't promise theatrics but I reckon we can make a pretty decent Murtabak a.k.a tavaa roti or Mughlai paratha right at home.