How to make Malaysian Murtabuk

Murtabuk are a Malaysian version of samosas, and are a delicious street food, stuffed full of either a chicken or mince filling. The professional murtabuk makers make paper-thin pancakes by taking the dough and flipping it through the air so it stretches, rather like an Italian pizza maker. However, you can make life easier by either stretching the dough out with your fingers on an oiled surface until it reaches the size of a large dinner plate, or by using a rolling pin. Makes 6.

 

Roti

450g plain flour

1 tablespoon salt

1 cup warm water

1 tablespoon oil or ghee

1/2 cup oil for frying

 

Filling

300g minced lamb or chicken

1 teaspoon grated ginger

1 large onion, finely chopped

1 teaspoon chilli powder

1/2 teaspoon turmeric

1/4 teaspoon pepper

1 clove garlic, chopped

1 teaspoon garam masala

1/2 cup water

1 red chillis, de-seeded and sliced 

2 tablespoons coriander leaves, chopped

1 onion, finely sliced

1 cup fresh peas

3-4 eggs, beaten and seasoned

3 tablespoons ghee

Salt to taste

 

To make the roti

Sift the flour and salt in a large bowl, then add the ghee/oil and water and mix well. Knead for about ten minutes, then divide the dough into six equal balls and place in a bowl. Cover with oil and leave for at least an hour.

 

To make the filling

Fry the ginger and onion in the ghee until translucent, then add the spices and cook for a further minute. Add the meat and brown, then add the sliced onion and fry for another couple of minutes before adding the water. When the meat is cooked, add the peas and coriander and continue to cook slowly until the mixture dries out. Season.

 

To cook the murtabuk

Remove one of the balls of dough from the oil and roll it out as paper-thin as you possibly can; it doesn’t matter if it has holes in! Heat a large frying pan, add a drop of oil, and then using your rolling-pin, drape the dough across the pan. Spread a spoonful of beaten egg across the pancake, and then put some of the meat mixture in the middle. Fold the sides of the dough in like an envelope to enclose the meat mixture, then fry until golden on both sides, adding more oil as necessary. Slice diagonally in half and serve with a plain curry or dhal sauce.