A must-have dish during Ramadan is the Murtabak. Murtabaks are a thicker, meatier and heftier version of the roti canai. It’s one of the many comfort food Malaysia has to offer. With options ranging from chicken, beef, mutton, vegetarian and kosong (just potatoes), we’re sure there’s a murtabak out there for everyone.
Some condiments to have with the murtabak are a serving of pickled onions and a small bowl of dhal curry. The acidity from the onions and the richness from the dhal make the dish tastes all the better!
Origin of Murtabak
This dish origantaed from Tamilnadu, India. When Tamil merchants travelled the world for trade, they brought along some authentic dishes we get to enjoy here today! Murtabak’s original name in Tamil is Muttabar a combination of two words meaning egg paratha.
Since India is famous for its variety of bread, the Muttabar is a typical street food found almost everywhere. Interestingly, this dish has quite the popularity in the Middleeast too! They call it Muttabaq there, meaning to fold.
Murtabak Recipe: How to Make Murtabak at HomeCourse: RecipeDifficulty: Easy
1 pack of readymade spring roll wraps (40 pieces)
10 small potatoes (diced)
6 tbsp. curry powder
400g minced meat (chicken, lamb, beef)
2 large onions (sliced)
½ tbsp. salt
½ tbsp. sugar
Oil for frying
- First, make the filling. In a wok, add 4 tbsp. of oil and sauté the onions until fragrant. Add the curry powder and half a cup of water. Stir well. Once you see the oil start to separate from the mix, add in the minced meat. Add the potatoes and let cook for 15 minutes or until the potato turns soft. Add salt and sugar and remove from heat. The filling should be dry.
- Scramble the eggs in a separate bowl and add them to the cooled filling. Stir well.
- Next, use one sheet of a spring roll wrap to wrap the filling. Place 4 tbsp. filling onto the middle of the wrap and bring all the corners of the spring roll in. Repeat until all the filling has been used.
- Add a little oil to a non-stick pan and heat on medium flame. Cook each murtabak for 3-4 minutes or until golden brown on each side. Serve.
Ways to enjoy Murtabak
Because these murtabaks are technically smaller than those you’d get at the stall, we think it’s the perfect teatime snack. Dip your murtabak in your favourite curry for added flavour.
If you’d like, make a quick batch of pickled onions using vinegar. The acidity will cut the richness of the dish.
Explore other popular Malaysian delights with Lokataste Recipe and more!