Recipe of Perfect Murtabak

Murtabak Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Murtabak is a famous street food in Malaysia. It is a type of flatbread / Paratha that is filled with different types of filling.

Here is the best “Murtabak” recipe we have found so far. This will be smell and look delicious.

Ingredients of Murtabak

1. Prepare of For dough.
2. Make ready 2 cups of all-purpose flour.
3. Prepare as taste of Salt.
4. Prepare as taste of Sugar.
5. Prepare 1/2 cup of oil.
6. Take 1 of egg.
7. Take 1/2 cup of milk.
8. It’s of For stuffing.
9. Take 150 g of minced goat meat.
10. You need 2 of eggs.
11. Make ready 1 of onion finely chopped.
12. You need 6-7 of garlic cloves chopped.
13. Prepare 1 of " ginger chopped.
14. It’s 3-4 of green chillies chopped.
15. Make ready 1/2 cup of green onion chopped.
16. It’s 1/2 cup of coriander leaves chopped optional.
17. Make ready 1 tsp of oil.
18. Take as taste of Salt.
19. Take 1 tsp of fresh cream.
20. You need 4-5 of cheese plate.
21. It’s of Others.
22. Make ready as needed of Oil for deep fry/ oil for pan fry or shallow fry.
23. You need 1 tsp of all-purpose flour+ water used as glue.

Thousands of new, high-quality pictures added every day.Murtabak is a pan fried folded flat bread that can be plain or stuffed with Mutton, Chicken or Egg.It is said to have originated in Yemen, influenced by the large Indian Expatriate Community there.Murtabak is a specific regional version of a traditional type of food that is popular in many parts of the world.

Murtabak step by step

1. Take a bowl,add oil, milk, salt, sugar and egg mix properly. Make a dough with that mixture. Add water little if required. Dough would be medium soft. Covered dough for 30 mins. In between prepare stuffings..
2. Heat oil in a pan, add onion, garlic and ginger fry for 2-3 mins then also add mince meat along with green chillies. Cook meat well then at last add salt, green onions and coriander. Switch off the flame and let it cool down. Beat eggs with fresh cream into a another bowl and keep aside. When stuffing totally cooled down add egg mixture to it and give a gentle mix. Or you can keep egg mixture separately also, while stuffing pour slurry egg mixture on top of stuffing and folded the paratha..
3. From dough make equal sized balls and now roll each ball as thin as possible. Now that roti pan fry or fry on tawa without oil for 2 mins each side. Next step, on that paratha add cheese plate first..
4. On cheese plate add stuffing along with slurry egg mixture, then fold the paratha, use glue for folding if you deep fried so tight folding is very important, else slurry egg will come out..
5. Shallow fry both side with low flame untill inside is cooked and outside turn into golden brown..
6. Other way is not required to make thin parathas. Just roll each dough balls as thin as possible with oil. Then add stuffing and egg mixture and fold it properly..
7. Then fry it either deep fry or shallow fry..
8. Cut into squares and served hot..

Murtabak — Le Murtabak ou Mutabbaq (arabe : مطبق) est une galette fourrée commune en Asie : il est Martabak, o Murtabak, es un plato de la India musulmana que se vende en los mercados.Murtabak or martabak, also mutabbaq (Arabic: مطبق‎‎) (Thai: มะตะบะ), is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia (especially the Tihamah and the Hejaz regions), Yemen, India, Indonesia, Malaysia, Singapore, Brunei and Thailand.Find murtabak stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

It is a sort of fried bread.Different variants of this dish are well known in parts of Saudi Arabia.See more ideas about Recipes, Food, Cooking.Spicy Lamb Murtabak #BreadBakers, Murtabak (Meat Stuffed Roti), Veg martabak / murtabak Spicy lamb murtabak starts with a soft dough stretched super thin, then filled with seasoned ground.It filled with garlic, egg, onion, chicken and is Murtabak originated in Yemen, which has sizeable Indian population; through Indian traders it has spread back to their.