Murtabak | Arabic paratha | How to Make Mutabaq with step-by-step photos and video...
Arabic Paratha in Arabic means "folded", It is popular street food in
Malaysia, and 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 murtabak and other forms
of murtabak with chicken and other stuffings exist and can be found in many Muslim
restaurants in Singapore, including the Little India area and Arab Street
This recipe consists of a crispy crust with juicy, spicy, and tasty chicken mixture filling, an all-time hot favorite and mouth-watering snack with high calories but sometimes 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 as 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
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Take all ingredients and prepare all veggies and eggs
Shift to the plate set aside
Rinse the chicken mince in the running water
Murtabak recipe consists of a crispy crust with a juicy, spicy, and tasty filling, an all-time hot favorite snack with high calories
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
Cover the dough with a kitchen towel and leave it to
rest keep it aside
Meanwhile, we will prepare murtabak filling
Heat the oil in a pan add onion sauté it for 3-4
minutes on medium flame, and add rinsed mince to the pan
And fry it with onion on medium flame until changes color, then add ginger garlic paste
Keep stirring until minced water dries out
Then splash some water over keema
and cover the lid for 2-3 minutes on medium flame
Now add chopped green chilies to the mince stir to
mix well then cover the lid for 5 minutes on low-medium flame
Start to now add spices, stir to combine well on low flame
Add chopped veggies along with garam
masala
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
Further mix well on
medium-low flame for 3-4 minutes
Remove from the flame and now add boiled and
chopped eggs, stir to mix well and set aside
Punch the dough for a minute then
Divide the equal balls of the dough
Take one ball at one time and flatten it between
your palm
Dust the flour on the working slab
Roll the dough ball around 4-5 diameters in a round shape
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
Coat with dust the stuffed martabak to prevent the stick from the bottom
Prepare all murtabak in the same manner
Heat the oil in a skillet over medium heat
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 for 3-4 minutes
Fry from both sides until you get nice golden
brown in color, drain it out from the oil
And place on a pepper
kitchen towel, and fry all remaining martabak
Cut murtabak from the center,murtabak is ready to serve
Murtabak recipe consists of a crispy crust with a juicy, spicy, and tasty filling, an all-time hot favorite snack with high calories
Ingredients for Fillings:
- 400g, chicken mince
- 1 ½ tsp, ginger garlic paste freshly ground
- 1.5 tsp, black peppercorn freshly ground/crushed
- 1 tsp, white peppercorn freshly ground/crushed
- Salt to taste
- 1 tbsp, white vinegar
- ½ tsp,garam masala
- 2 tbsp, green chilies finely chopped
- ¼ cup, spring onion white
- ¼ capsicum chopped
- 1/3 cup, tomatoes chopped
- 1/4 cup, chopped cabbage
- 100ml, olive oil
- 1 handful, of spring onion greens
- Olive oil, as required for frying
For Dough:
- 400g, fine flour
- ½ tsp, salt
- Water as needed
- 1 tbsp, oil
How to make Arabic paratha?
- 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
- Cover the dough with a lid/plate and leaves it to rest keep it aside
- Meanwhile, we will prepare Arabic paratha filling
- Heat the oil in a pan add onion and sauté it for 3-4 minutes on medium flame
- Add rinsed mince to the pan and fry it with onion on medium flame until it changes color then add ginger garlic paste
- Keep stirring until minced water dries out
- Splash some water over keema and cover the lid for 2-3 minutes on medium flame
- Add chopped green chilies to the mince stir to mix well then cover the lid for 5 minutes on low-medium flame
- Start to now adding spices crushed/ground white and black pepper .salt and vinegar
- Stir to combine well on a low flame
- Add chopped capsicum, and cabbage along with garam masala
- Keep stirring by adding further ingredients like chopped tomatoes
- Stir well and cover the lid allow cooking tomatoes with the minced mixture for 5 minutes
- Now add green spring onion further mix well on medium-low flame for 3-4 minutes
- Remove from the flame and now add boiled and chopped eggs
- Stir to mix well and set aside
- Punch the dough for a minute then
- Divide the equal balls of the dough
- Take one ball at one time and flatten it between your palm
- Dust the flour on a working slab
- Roll the dough ball around 4-5 diameters in a round shape
- 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
- Coat with dust the stuffed Arabic paratha to prevent the stick from the bottom
- Prepare all murtabaks in the same manner
- Heat the oil in a skillet over medium heat
- Place murtabak and fry each side for 3-4 minutes on medium-low flame
- Fry Arabic paratha in one batch
- Flip the murtabak and fry another side for 3-4 minutes
- Fry from both sides until you get nice golden brown color
- Drain it out from the oil and place it on a pepper kitchen towel
- Fry all remaining Arabic paratha
- Cut paratha from the center,murtabak is ready to serve
- It is served with ketchup and sauces
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