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Murtabak

Murtabah Recipe

Murtabah (also known as Murtabak) is a delicious stuffed flatbread with roots in South India. This version is packed with savoury minced chicken, eggs, and spices, all folded inside a soft, flaky dough. Perfect for breakfast, dinner, or a satisfying snack!
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Prep Time: 1 hour
Cook Time: 30 minutes
Course: bread, Main Course, snacks
Cuisine: Indian
Keyword: Murtabah
Servings: 4
Author: Chef Yogi

Ingredients

Paratha Dough

  • 2 cups maida all-purpose flour
  • 1 tsp salt
  • 1 no egg
  • 3 tbsp milk
  • 2 tbsp oil
  • 1/2 cup approx. 100 ml water, as needed
  • oil for greasing paratha

Murtabah Filling

  • 3 tbsp oil for cooking
  • 2 no medium onions finely chopped
  • 1 no medium tomato finely chopped
  • 2 no green chilies finely chopped
  • 1 ½ tsp ginger-garlic paste
  • ¼ tsp turmeric powder
  • 1 ½ tsp red chili powder
  • 1 tsp black pepper powder
  • ½ tsp garam masala powder
  • 1 tsp coriander powder
  • 400 g minced chicken
  • 1 cup non-veg curry/gravy optional, for flavor
  • 2 no eggs lightly beaten
  • 3 tbsp fresh coriander leaves chopped
  • 1.5 sprigs curry leaves chopped (optional)
  • 1 tsp Salt

Instructions

  • Combine maida, salt, egg, milk, and oil in a large bowl.
    Mixing batter ingredients
  • Mix while gradually adding water to form a soft dough.
    Mixing dough with water
  • Knead the dough for 3–5 minutes until smooth and elastic.
    Kneading dough smooth
  • Divide into balls (about 60 g each), cover with a damp cloth, and let rest for 30 minutes.
    Dividing dough into balls
  • Heat oil in a pan over medium heat.
    Heating oil in pan
  • Sauté green chilies and add chopped onions until translucent.
    Sautéing chilies and onions
  • Add curry leaf and ginger-garlic paste. Cook until aromatic (1–2 minutes).
    Cooking curry leaf ginger garlic
  • Add chopped tomato and saute till it get mashed.
    Cooking chopped tomato
  • Stir in turmeric, red chili powder, black pepper, garam masala, and coriander powder.
    Adding spices to pan
  • Add minced chicken and cook until browned (about 5–7 minutes).
    Cooking minced chicken
  • Mix in non-veg curry/gravy if using and simmer for 3–5 minutes.
    Adding curry to chicken
  • Turn off the heat and let the mixture cool.
    Cooling cooked mixture
  • Stir in beaten eggs, chopped coriander, curry leaves, and salt. Mix thoroughly.
    Mixing eggs and herbs
  • Roll out each dough ball into a thin circle or square (~8–10 inches wide).
    Rolling dough balls
  • Heat a tawa or flat pan on medium and grease lightly with oil.
    Heating greased tawa pan
  • Place the dough on the pan and add 1/2 cup tablespoons of filling in the center.
    Placing dough with filling
  • Fold the dough over the filling from all four sides to make a square or rectangle. Press edges to seal.
    Folding dough over filling
  • Cook seam-side down for 2–3 minutes, then flip and cook another 2–3 minutes until both sides are golden and crisp.Repeat with remaining dough and filling.
    Cooking stuffed dough
  • Cut into pieces and serve hot with raita, pickle, or green chutney.
    Serving murtabah pieces
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