Murtabak – The Flavorful Stuffed Street Food Delight
Murtabak is a popular stuffed flatbread dish. It has won the hearts of street food lovers across Southeast Asia and the Middle East. Know the crispy, golden-brown delicacy with a rich flavorful filling, which varies from region to region. Whether enjoyed as a quick snack or a fulfilling meal, this is a must-try dish that showcases the diverse culinary traditions of its origins.
Origins and Cultural Significance
The dish is believed to have its origins in the Arabian Peninsula. It has later spread to countries like India, Malaysia, Indonesia, Thailand, and Singapore through trade and migration. The name is derived from the Arabic word “Mutabbaq,” meaning “folded,” which perfectly describes its layered, stuffed structure.
Variations
One of the reasons for the dish’s popularity is its versatility.
Malaysian and Singaporean Murtabak – Typically filled with minced meat, eggs, onions, and spices, and served with a side of curry or pickled onions.
Indonesian Martabak – Available in both savory and sweet versions, with the sweet Martabak being thick and loaded with chocolate, cheese, or condensed milk.
Indian Murtabak – Resembling a stuffed paratha, often filled with spiced minced meat and served with chutneys.
Thai Roti Mataba – A thinner version with curried fillings, often paired with a spicy dipping sauce.
Why The Dish Is A Street Food Favorite
You will love the dish for its crispy, flaky exterior and flavorful, hearty filling. Cook on a large griddle, ensuring a crunchy outer layer while keeping the inside moist and flavorful. Street vendors often prepare it fresh, allowing customers to witness the flipping and folding process that gives Murtabak its signature look.
Conclusion
Murtabak is more than just a street food; it is a culinary experience that represents the fusion of cultures and flavors. Whether you prefer it spicy, cheesy, or sweet, this is a satisfying dish that continues to delight food lovers worldwide.
Murtabak | Street Food
Ingredients
- 1 Cup Maida
- 1 Tbsp Oil
- 2 Nos. Eggs
- 1 Cup Cooked and shredded chicken
- 1 No. Onion Large
- 2 Nos. Green chillies Chopped
- 2 Tbsp Coriander leaves Chopped
- 1 Nos. Tomato(small) Chopped
- 1 Tsp Pepper powder
- 3 Tbsp Oil For brushing the Murtabak
- Salt As reqd
Instructions
- Take a wide bowl and add maida, oil and salt. Add little by little water to make a soft dough, like chappati parotta dough,
- Break 2 eggs and add into a bowl.
- Add pepper powder and little salt.
- Add cooked and shredded chicken.
- Divide the dough into small equal portions and roll each ball into a thin crepe. Spoon 2 tbsp of the filling in the center and fold the edges of the crepe over the filling and seal it like an envelope by overlapping each end over the other.
- On low to medium heat, place each murtabak on a griddle and cook for 2-3 minutes on each side or until golden brown in color on both sides.
- Serve hot with curry or by itself.
Notes
Murtabak | Street Food
Ingredients
- 1 Cup Maida
- 1 Tbsp Oil
- 2 Nos. Eggs
- 1 Cup Cooked and shredded chicken
- 1 No. Onion Large
- 2 Nos. Green chillies Chopped
- 2 Tbsp Coriander leaves Chopped
- 1 Nos. Tomato(small) Chopped
- 1 Tsp Pepper powder
- 3 Tbsp Oil For brushing the Murtabak
- Salt As reqd
Instructions
- Take a wide bowl and add maida, oil and salt. Add little by little water to make a soft dough, like chappati parotta dough,
- Break 2 eggs and add into a bowl.
- Add pepper powder and little salt.
- Add cooked and shredded chicken.
- Divide the dough into small equal portions and roll each ball into a thin crepe. Spoon 2 tbsp of the filling in the center and fold the edges of the crepe over the filling and seal it like an envelope by overlapping each end over the other.
- On low to medium heat, place each murtabak on a griddle and cook for 2-3 minutes on each side or until golden brown in color on both sides.
- Serve hot with curry or by itself.
Notes
Response (1)
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Spicy Bread Toast | Bachelor Special Toast
A variety dish. Thanks for sharing Adeela.