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Murtabak Recipe

Murtabak Recipe

MurtabakMurtabak is a wrapped roti canai filled with minced meat curry with eggs and onion.



300 g minced meat (mutton/beef/chicken)

2 large onions, diced 1/2 cm

1 stalk celery, finely chopped

4 green chilies, seeded and sliced

1 tablespoon meat curry powder

1 teaspoon chili Powder

1/2 teaspoon turmeric

1 teaspoon garam masaka

1/4 teaspoon pepper, freshly ground

2 cloves garlic, chopped

1 cm ginger

1/2 cup water

3 tablespoons ghee

4 eggs, beaten

Salt to taste


Method :
  • Mix meat curry powder, chili powder, turmeric, garam masala and pepper with a little water to form a paste.

  • Heat 2 tablespoons ghee in a frying pan.

  • Fry the garlic and ginger till fragrant.

  • Add blended spices above and fry for 3 minutes.

  • Add meat and salt.

  • Keep frying, add water, cover the pan.

  • When the meat is cooked, add onion and green chilies slices.

  • Reduce heat and simmer until the mixture dries.

  • Allow it to cool.

  • Season the beaten eggs with salt and pepper.

  • Add meat and chopped celery.

  • Mix well. Divide into 6 portions depending on the size of murtabak.

  • Punch our dough.

  • Divide dough into 6 parts. Flatten each ball thinly.

  • Transfer it with a rolling pin to a hot greased griddle.

  • Put a portion of the fillings in the middle of the flattened dough.

  • Fold the sides and enclose the fillings by wrapping completely.

  • Spread a little ghee and continue cooking.

  • Turn it over and cook the other side.

  • Keep frying and turning until both sides are crispy and golden in color.

For dough

To serve

  • Cut the murtabak into bite size and serve hot with curry, pickled onions or plain.

Traditional way of how murtabak is made:


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