Yummy Traditional : Paratha and Roti
Showing posts with label Paratha and Roti. Show all posts
Showing posts with label Paratha and Roti. Show all posts

Murtabak / Arabic Paratha Recipe

arbi paratha recipe with step by step photos


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

                       
arabic paratha


My Latest Video Arabic Paratha Recipe:



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
                     
how to mke arabic paratha

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 

If you have tried this Arabic Paratha Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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arabic paratha

             
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 in the running water
           

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


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 and leave it to rest keep it aside
                                       
rest-the-dough
       
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 
                                
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 add 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 and set aside
                               
add-chopped-eggs-to-the-mince


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 diameters in a 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 murtabak in the same manner


prepare-all-remaining-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 for 3-4 minutes 
          
fry-martabak-on-high-heat


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


And place on pepper kitchen towel, fry all remaining martabak
                   
arabic paratha




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


Martabak is served with ketchup and sauces

                                                   
martabak paratha



Gobi Paratha Recipe



Gobi Paratha recipe with step by step photos


Gobi Paratha | Stuffed Flatbread || How to make Gobi Paratha with step-by-step photos and video

Gobi Paratha is a type of paratha or parantha (flatbread), originating from the Indian subcontinent, that is stuffed with flavored cauliflower and vegetables.it is popular paratha along with mooli paratha and dal paratha

Gobi paratha is often made for breakfast in Punjabi homes, but I made it for dinner, I first learned how to make gobi paratha from my friend, I know how to make aloo paratha but not gobi paratha
                   
gobi-ka-paratha


                                       
I always thought making gobi paratha is difficult and honestly never ever tried to make it, Hopefully, you would like my this effort kindly give me feedback must, unfortunately, 
I didn’t get any signal feedback yet from all my readers even then I didn’t leave my efforts regarding sharing cooking recipes,
                       
                                          


My Latest Video Gobi Paratha:


 

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To prepare this recipe first we will prepare dough for parathas take a large size bowl put fine atta along with salt as required mix well, add water as required, knead the fine flour with water as a smooth dough, cover and keep aside for 20-30 minutes


put-fine-flour-in-the-bowl
knead-dough-as-a-smooth-dough


Cut and rinse the cauliflower, and then grate the gobi pieces using a fine hand grater, keep the grated cauliflower in a bowl/plate


rinse-the-culiflower
grate-the-gobi


Rinse and chop fresh green and red chilies, rinse and chop ginger, freshly squeezed lemon juice


green-red-chillies-and-lemon

If you have tried this Gobi Paratha then don’t forget to rate the recipe. You can also follow me on social media 

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Pour oil and heat it then add cumin seeds, let it crackle for a few seconds then add ginger and green chilies to the pan


pour-oil-and-heat
put-ginger-and-green-chillies

Saute them for 2 minutes on medium flame, then add grated gobi and mix well

saute-ginger-and-green-chillies
add-grated-gobi

Start to now add dried spices powder, stir to mix well on medium-low heat

add-dried-spice-powder-to-the-gobi
stir-to-combine-gobi-mixture

Keep stirring for 5 minutes, cover the lid then cook gobi on low-medium heat

keep-stirring-for-5-minutes
cover-the-lid-and-cook-for-5-minutes-gobi-mixture

Remove the lid and add lemon juice and coriander leaves, mix well further then let it cool down completely

put-coriander-leaves-and-lemon-juice
mix-well



Divide equal balls of the dough, take 2 balls, and flatten them between your palm



divide-equal-ball-of-the-dough
flatten-dough-balls-between-your-palm

Roll the 2 dough balls in equal size, and apply ghee over one of the rolled discs 


Roll-the-dough-balls
apply-ghee-over-the-rolled-disc

Sprinkle some flour dust then spread gobi mixture, cover with other rolled disc

spread-gobi-mixture-on-rolled-disc
cover-with-the-other-rolled-disc

Slightly press and seal edges very well

press-and-seal-edges


Heat the Tawa/skillet or flat pan and put gobi paratha on hot Tawa, cook the paratha about 1/4, when the bottom side is cooked flip the gobi paratha and apply ghee on the cooked side

heat-the-tawa-and-place-gobi-paratha-over-hot-tawa
apply-ghee-on-gobi-paratha

Flip the side and apply ghee and further cook until golden brownish color appear over the gobi paratha, make sure the gobi paratha is cooked evenly and well golden browned, and repeat the same process with all remaining parathas

cook-paratha
gobi-paratha-is-ready

Gobi Paratha is ready to hot serve 



Serve gobi paratha hot with pickles or raitagarlic chutney 
     
                                


       

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