How to Make Murtabak (Traditional & Healthy Version)
Murtabak is a beloved dish in Singapore’s vibrant hawker scene, found at bustling kopitiams and roadside stalls especially during dinner hours. This savory stuffed pancake is a true fusion of flavors reflective of Singapore’s multicultural heritage, featuring thin, crispy dough enveloping a hearty filling of spiced minced meat, onions, and eggs. The aroma of sizzling Murtabak is a familiar comfort for locals, bringing together families and friends at the end of a busy day. Originating from South Asian traders and adapted by the Malay-Muslim community, Singaporean Murtabak is best enjoyed with a tangy side of dhal or refreshing cucumber pickles. The dish’s popularity is a testament to the city’s love for bold flavors and innovative street food. Today, many hawkers offer healthier versions, incorporating lean meats and whole wheat flour for calorie-conscious diners. Whether you’re exploring Geylang Serai or the famous Arab Street, Murtabak remains a must-try, capturing the essence of Singapore’s fusion culinary culture and hawker traditions.
Ingredients
Step-by-step instructions
Step 1 · Prepare the dough by mixing whole wheat flour
Prepare the dough by mixing whole wheat flour, yogurt, 1 tsp olive oil, and a pinch of salt. Add a little water and knead until smooth. Cover and let rest for 10 minutes.
Step 2 · Heat 1 tsp olive oil in a pan
Heat 1 tsp olive oil in a pan. Sauté minced garlic and onions until fragrant. Add lean minced chicken, curry powder, salt, and pepper. Stir-fry until chicken is cooked through.
Step 3 · Stir in chopped coriander leaves and lightly beat the egg
Stir in chopped coriander leaves and lightly beat the egg, mixing it into the chicken filling. Cook for another minute until the mixture is just set.
Step 4 · Divide dough into two balls
Divide dough into two balls. Roll each out into thin circles on a floured surface.
Step 5 · Place half the filling in the center of each dough round
Place half the filling in the center of each dough round. Fold edges over to form a square parcel, sealing well.
Step 6 · Heat a non-stick pan and lightly brush with olive oil
Heat a non-stick pan and lightly brush with olive oil. Cook each Murtabak parcel on medium heat for 3-4 minutes per side until golden brown and crispy.
Step 7 · Slice and serve hot with a side of cucumber pickles or light dhal
Slice and serve hot with a side of cucumber pickles or light dhal.
Why this recipe is healthy
Choosing whole wheat flour and lean minced chicken makes Murtabak lower in calories and higher in nutrients compared to traditional versions. This recipe is designed for those seeking a balanced meal that supports weight management, muscle growth, and heart health. By minimizing added oils and using fresh herbs, it keeps the dish light yet satisfying, making it perfect for a healthy dinner.
A note on tradition
Murtabak is a staple in Singapore’s hawker culture, especially in areas like Kampong Glam and Geylang Serai. Traditionally served for dinner or supper, it’s a communal dish that reflects Singapore’s fusion of Malay and Indian influences. During Ramadan, kopitiams and food centres are abuzz with families enjoying freshly made Murtabak after breaking fast. Its popularity transcends festivals, making it a year-round favorite among locals.