Murtabak - Malaysia Bukit Pagar


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  • 300 gram Minced meat (mutton/beef or chicken)
  • 2 large onions, diced 1/2 cm
  • 1 stalk celery, finely chopped
  • 4 green chillies. seeded and sliced
  • 1 tablespoon meat curry powder
  • 1 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 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


  • 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

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