Martabak / Murtabak or Mutabbaq is a popular street food from Saudi Arabia, Yemen and many Middle East countries and are also popular in Singapore and Thailand.
It is like a pancake filled with a mince meat filling and eggs, folded, rolled in egg and shallow fried. Here I have made a vegetables filling instead of meat and used eggs too.
1.
Heat oil, add in ginger garlic
green chilli paste.
4.
Stir fry for a min till the
onions are just soft but they do not change colour.
5.
Bow add in the beans and stir
fry them for a min.
6.
Then add in the carrots and
stir fry for a min.
7.
Then add in the cabbage and
capsicum.
8.
Again stir fry till all the veggies
are half cooked.
9.
Now add in salt, pepper, cumin
pdr, coriander pdr, chilli pdr and lemon juice and mix all well.
10.
Switch off the flame, add in 1 chopped tomato and allow
the entire vegetable mix to cool completely.
11.
To the spring onion greens add
in 3 beaten eggs and mix together.
12.
Pour this egg mix into the
cooled vegetables.
13.
Separately beat 2 eggs and
reserve.
15.
Spoon 1 – 2 tbsp of the
vegetables filling on the centre of the sheet.
17.
Fold over 2 opposite sides of
spring roll sheet to overlap each other.
18.
Repeat the same with the other
2 sides to create a square packet. This is your martabak.
21.
Gently slide the martabak in
the pan.
22.
Shallow fry on both sides till
golden brown in colour.
25.
To it add the tamarind pulp,
jaggery, salt, pepper pdr, minced ginger and garlic, red chilli flakes, and
soya sauce.
27.
Remove and cool.
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It is like a pancake filled with a mince meat filling and eggs, folded, rolled in egg and shallow fried. Here I have made a vegetables filling instead of meat and used eggs too.
VEG
MARTABAK / MURTABAK / MURTABBAQ
INGREDIENTS
Spring roll sheets
|
15 nos
|
Oil
|
1 tbsp + For shallow frying
|
Ginger garlic green chilli coarse paste
|
1 tbsp
|
Spring onions bulbs chopped and greens shredded
|
4 – 5 nos
|
Onion chopped
|
1 no large
|
Cabbage shredded
|
2 ½ - 3 cups
|
French beans / green beans thinly sliced
|
15 – 20 nos
|
Carrots finely chopped
|
1 cup
|
Capsicum finely chopped
|
1 cup
|
Salt
|
T.T.
|
Pepper pdr
|
T.T.
|
Red chilli pdr
|
½ tbsp.
|
Cumin pdr
|
½ tsp
|
Coriander pdr
|
½ - ¾ tsp
|
Lemon juice
|
2 – 3 tsp
|
Tomato chopped
|
1 no
|
Eggs
|
3 + 2 nos
|
TAMARIND SAUCE
|
|
Ginger garlic minced
|
1 tsp
|
Tamarind pulp thick
|
3 – 4 tbsp
|
Jaggery
|
2 – 3 tbsp
|
Red chilli flakes
|
1 tsp
|
Soya sauce
|
1 tsp
|
Salt
|
T.T.
|
Pepper pdr
|
T.T.
|
Water
|
½ cup
|
METHOD:
2.
Stir fry the paste for a few
seconds.
3.
Then add in the onion and
spring onion bulbs.
14.
Spread a spring roll sheet on
your work surface.
16.
Try and shape the veggies in
the centre into an approximate square shape.
19.
Heat a heavy bottomed pan and
drizzle 1 tbsp of oil.
20.
Dip the folded martabak packet into
the beaten egg. Roll the other side too.
23.
Remove and serve hot with
Tamarind sauce.
TAMARIND SAUCE
24.
Heat ½ cup water.
26.
Boil and simmer till it reduces
and gets a little saucy.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
nice
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