Murtabak

Name: Murtabak
Cuisine: Indian

Global • non_veg

245

kcal

7.5g

Protein

28g

Carbs

10.5g

Fat

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About Murtabak

Stuffed pan-fried bread with minced meat and egg

How to Make Murtabak (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Murtabak is an iconic Malaysian street food, beloved for its crispy golden exterior and savory filling. Originating from the bustling night markets and warung, Murtabak showcases Malaysia's rich multicultural cuisine, blending influences from Malay, Indian, and Arab culinary traditions. Typically enjoyed for dinner or as a hearty supper, this stuffed pancake is made by folding thin dough around a flavorful mixture of minced meat, eggs, and aromatic local spices. The Malaysian version of Murtabak is distinguished by the use of ingredients such as bawang merah (red onions), daun bawang (spring onions), and rempah (spice blend) that give it a uniquely local taste. Some recipes even include fresh herbs like daun ketumbar (coriander leaves) or pandan for extra fragrance. This healthier adaptation uses lean meat, less oil, and whole wheat flour, making it suitable for calorie-conscious eaters. Offering a well-rounded meal, Murtabak is not only delicious but also a reflection of Malaysia's vibrant food culture, perfect for sharing with family and friends.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, egg, soy

Ingredients(for 1 large slice per person (approx. 200g))

1 cup Whole wheat flour (tepung gandum)
1/2 cup Water (air)
150g Lean minced chicken (ayam cincang)
1 Egg (telur)
1/2 medium, finely chopped Red onion (bawang merah)
1 stalk, sliced Spring onion (daun bawang)
2 cloves, minced Garlic (bawang putih)
2 tbsp, chopped Coriander leaves (daun ketumbar) - optional
1/2 tsp Ground cumin (jintan putih)
1/2 tsp, grated Fresh turmeric (kunyit hidup) - optional
1 tbsp Low-sodium soy sauce (kicap masin)
2 tsp Olive oil (minyak zaitun)
to taste Salt & pepper (garam dan lada hitam)

Instructions

1
Prepare the dough by mixing whole wheat flour, water, and a pinch of salt in a bowl. Knead until soft and elastic. Cover and let rest for 10 minutes.
10 minutes
Knead thoroughly for a smooth, stretchy dough.
2
Heat 1 tsp olive oil in a pan. Sauté red onion, garlic, and spring onion until fragrant. Add minced chicken, cumin, turmeric, salt, and pepper. Stir-fry until chicken is cooked through.
5 minutes
Use high heat for quick sautéing to retain flavor.
3
Remove from heat. Add coriander leaves and low-sodium soy sauce. Mix well. Allow filling to cool slightly.
2 minutes
Cooling prevents the dough from tearing during assembly.
4
Roll out the dough thinly on a lightly floured surface. Place half the chicken filling in the center, make a well, and pour half a beaten egg on top.
3 minutes
Thin dough creates a crispier Murtabak.

Why This Dish is Healthy

By using whole wheat flour and lean minced chicken, this Murtabak is lower in calories and saturated fat compared to traditional recipes. The moderate use of olive oil, abundance of vegetables, and fresh herbs deliver balanced nutrition without sacrificing authentic Malaysian flavor. This makes it a smart choice for individuals looking to enjoy local cuisine while maintaining a healthy lifestyle.

This healthy Malaysian Murtabak is high in protein from lean chicken and eggs, while whole wheat flour boosts dietary fiber and supports digestive health. The use of fresh herbs like daun ketumbar and spices such as cumin and turmeric adds antioxidants and anti-inflammatory compounds. Olive oil reduces saturated fat, making this dish lower in cholesterol and better for heart health. The inclusion of onions and garlic provides essential vitamins and minerals, including vitamin C, B6, and manganese.

Pro Tips

💡Tip 1: Resting the dough improves its elasticity for easier folding.
💡Tip 2: Use lean meat and drain excess oil for a lighter filling.
💡Tip 3: For extra flavor, add a pinch of freshly ground black pepper to the filling.