Martabak Recipe - Yummy Traditional

Martabak Recipe

martabak-recipe-with-step-by-step-photos


Martabak | Arabic paratha in Arabic means "folded", It is popular street food in Malaysia, Singapore, and Arab  Murtabak is often described as spicy folded omelet pancakes with bits of vegetables. ... There are two Indonesian versions: a savory with egg and meat

Vegetarian martabak and other forms of martabak with chicken and other stuffings exist and can be found in many Muslim restaurants in Singapore, including the Little India area and Arab Street

                       
martabak-recipe

This recipe consists of crispy crust with juicy, spicy, and tasty chicken mixture filling, all-time hot favorite and mouth-watering snack with high calories but sometimes have there is no harm, this is the reason I used olive oil instead of ghee/pure ghee 
I love to have this recipe as a dinner or sometimes I took as a snack when this is already prepared in my fridge, I stuffed chicken mince with a few vegetables and chicken mince, delicious, spicy, and aromatic Arabic paratha, you can make any type of sandwich, samosa, spaghetti, pasta with the same stuffing
Even you can make any type of stuffing just like an egg with veggies, or just mixed veggies also can be stuffed in martabak
Once you try this yummiest recipe can be served with sauce and ketchup along with hot tea, so let’s begin with step by step photos
                     
martabak-recipe
             
Preparation of martabak recipe:
Take all ingredients and prepare all veggies and eggs 

                       
chopped-veggies
chopped-eggs

Crushed/ground white and black peppercorn                                       
                             
crushed-the-pepper

Shift to the plate set aside

                 
shift-the-spices-to-the-plate

Rinse the chicken mince under the running water
           

rinse-the-mince-under-the-running-water


Kneading dough:
In a bowl add fine flour along with salt and knead to a soft dough 

knead-the-dough-to-a-soft

At the end spread oil over the dough and knead again for 2-3 minutes until the dough is formed
                             
spread-oil-over-dough

Cover the dough with a kitchen towel leaves it for rest keep aside
                                       
rest-the-dough
       
Meanwhile, we will prepare martabak filling
Prepare filling:
Heat the oil in a pan add onion sauté it for 3-4 minutes on medium flame, add rinsed mince to the pan 
                                
saute-the-onion-with-mince

And fry it with onion on medium flame until changes color, then add ginger garlic paste
                               
add-ginger-garlic-paste-and-fry

Keep stirring until mince water dries out
                         
keep-stirring-keema-until-water-dries-out


Then splash some water over keema and cover the lid for 2-3 minutes on medium flame

splash-water-on-mince


Now add chopped green chilies to the mince stir to mix well then cover the lid for 5 minutes on low-medium flame
                     
add-green-chillies-to-the-mince


Start to now adding spices, stir to combine well on low flame
                               
add-spices-to-the-mince


Add chopped veggies along with garam masala
                                  
add-chopped-veggies

Keep stirring by adding further ingredients
Stir well and cover the lid allow to cook tomatoes with mince mixture for 5 minutes then add chopped spring onion
                                  
add-chopped-tomatoes


Further mix well on medium-low flame for 3-4 minutes
                                
mix-well-further

Remove from the flame and now add boiled and chopped eggs, stir to mix well set aside
                               
add-chopped-eggs-to-the-mince


Make martabak:
Punch the dough for a minute then
                       
punch-the-dough-again
       
Divide the equal balls of the dough
                  
divide-the-ball-of-the-dough

Take one ball at one time and flatten it between your palm
                         
flatten-the-dough-ball-between-your-palm

Dust the flour on the working slab
                           
dust-the-flour-over-working-surface

Roll the dough ball around 4-5 diameter in round shape
                
roll-the-dough-ball

Place 2-3 tbsp filling in the center of rolled disc
Note: don’t overfill otherwise filling can come out from the dough
Overlap the chicken mixture with a rolled disc from all four edges
                
make-martabak

Coat with dust the stuffed martabak to prevent the stick from the bottom 
                               
coat-the-stuffed-martabak-with-flour-dust
          

Prepare all martabak in the same manner

prepare-all-remaining-martabak

Fry martabak:
Heat the oil on a skillet over medium heat
                       
heat-the-oil-on-skillet

Place martabak and fry each side 3-4 minutes on medium-low flame, fry martabak in one batch, flip the martabak, and fry another side 3-4 minutes 
          
fry-martabak-on-high-heat

Fry from both sides until you get nice golden brown in color, drain it out from oil 
                        
drain-out-martabak-from-oil

And place on pepper kitchen towel, fry all remaining martabak
                   
place-on-pepper-kitchen-towel

Cut martabak from the center,martabak is ready to serve
                      
cut-from-center

Martabak is served with ketchup and sauces

                                                   
martabak-is-served-with-ketchup





Murtabak recipe is consist of crispy crust with a juicy, spicy and tasty filling, all-time hot favorite snack with high calories  

Ingredients for fillings:
  1. 400g, chicken mince
  2. 1 ½ tsp, ginger garlic paste freshly ground
  3. 1.5 tsp, black peppercorn freshly ground/crushed
  4. 1 tsp, white peppercorn freshly ground/crushed
  5. Salt to taste
  6. 1 tbsp, white vinegar
  7. ½ tsp,garam masala
  8. 2 tbsp, green chilies finely chopped
  9. ¼ cup, spring onion white
  10. ¼ capsicum, chopped
  11. 1/3 cup, tomatoes chopped
  12. 1/4 cup, cabbage chopped 
  13. 100ml, olive oil
  14. 1 handful, spring onion greens
  15. Olive oil, as required for frying
For dough:
  1. 400g, fine flour
  2. ½ tsp, salt
  3. Water as needed
  4. 1 tbsp, oil 
How to make Arabic paratha?
Instructions:
  1. In a bowl add fine flour along with salt and knead to a soft dough at the end spread oil over the dough and knead again for 2-3 minutes until the dough is formed   
  2. Cover the dough with lid/plate leaves it for rest keep aside
  3. Meanwhile we will prepare martabak filling
  4. Heat the oil in a pan add onion sauté it for 3-4 minutes on medium flame
  5. Add rinsed mince to the pan and fry it with onion on medium flame until changes color then add ginger garlic paste 
  6. Keep stirring until mince water dries out
  7. Splash some water over keema and cover the lid for 2-3 minutes on medium flame
  8. Add chopped green chilies to the mince stir to mix well then cover the lid for 5 minutes on low-medium flame
  9. Start to now adding spices crushed/ground white and black pepper .salt and vinegar
  10. Stir to combine well on low flame
  11. Add chopped capsicum, cabbage along with garam masala
  12. Keep stirring by adding further ingredients like chopped tomatoes
  13. Stir well and cover the lid allow to cook tomatoes with mince mixture for 5 minutes
  14. Now add green spring onion further mix well on medium-low flame for 3-4 minutes
  15. Remove from the flame and now add boiled and chopped eggs
  16. Stir to mix well set aside
  17. Punch the dough for a minute then
  18. Divide the equal balls of the dough
  19. Take one ball at one time and flatten it between your palm
  20. Dust the flour on a working slab
  21. Roll the dough ball around 4-5 diameter in round shape
  22. Place 2-3 tbsp filling in the center of rolled disc
  23. Note: don’t over fill otherwise filling can come out from the dough
  24. Overlap the chicken mixture with a rolled disc from all four edges
  25. Coat with dust the stuffed martabak to prevent the stick from the bottom 
  26. Prepare all martabaks with the same manner
  27. Heat the oil on a skillet over medium heat
  28. Place martabak and fry each side 3-4 minutes on medium-low flame
  29. Fry martabak in one batch
  30. Flip the martabak and fry another side 3-4 minutes
  31. Fry from both sides until you get nice golden brown in color
  32. Drain it out from oil and place on pepper kitchen towel
  33. Fry all remaining martabak
  34. Cut martabak from the center,martabak is ready to serve
  35. It is served with ketchup and sauces
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