To cook the filling:
Take a pan and heat 1 tbsp ghee in it. Then add in the ginger, onion and the meat powder. Saute and cook these ingredients together for 2-3 minutes.
Then add in the grounded meat and continue cooking till it turns slightly brown in colour. Next add in the chopped coriander and mint along with salt to taste and stir it well together. Then let this mixture cool. Keep it aside.
To make the dough sheet:
Take a large bowl and sieve in the flour and salt, then add ghee and water as required to knead the dough. Let this dough rest for 2-3 hours.
After this time, take a portion of the dough and shape balls from it. Oil your hands and make thin sheets out of each of these dough balls and stretch it further on the edges.
Once these dough sheets are made, start the procedure of filling them. Take a sheet and add a tsp of ghee in it, fold the edges and form a square then sprinkle a little flour and roll out a rectangular sheet.
Take this rectangular sheet and carefully break an egg in it and very gently spread it in the middle area.
Then sprinkle some onions and chillies on top, and add 2 tbsp of the filling mixture, then fold all the sides of this rectangular dough sheet like an envelope. Repeat this process for all the dough balls.
Take this murtabak and place it on the preheated griddle/pan that has already been greased with a little oil. Let this cook for 2-3 mins on each side till it turns into a beautiful golden brown colour.
Cut this murtabak into slices and serve warm with a side of pickle or chutney as desired.