Murtabak (Mutton/Chicken Filling)

Ingredients

• 500 g all-purpose flour (for dough) or 6 store-bought frozen paratha/roti prata sheets (shortcut)
• 1 tsp fine salt (for dough)
• 1 tbsp sugar (for dough)
• 2 tbsp ghee or neutral oil (for dough) plus extra for frying
• 300 ml lukewarm water (approx. for dough; adjust as needed)
• 2 tbsp vegetable oil (for cooking filling)
• 2 tbsp ghee or clarified butter (optional, for extra flavour when frying)
• 400 g minced mutton (or 500 g minced chicken as an alternative)
• 2 large onions, finely chopped (about 300 g)
• 4 cloves garlic, minced
• 2 cm ginger, minced
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1–2 tsp curry powder or 1 tbsp garam masala (adjust to taste)
• 1/2–1 tsp chilli powder or 2 fresh red chillies finely chopped (adjust for heat)
• 2 large eggs, lightly beaten (to bind filling)
• 1 tbsp light soy sauce or fish sauce (for seasoning)
• 1 tsp sugar and salt to taste
• Freshly ground black pepper
• Handful chopped spring onions and coriander leaves for garnish
• For serving: 300–400 ml curry gravy (store-bought or quick coconut curry), sambal chilli, and achar (pickled cucumber)

Step-by-Step Method

1. Make the dough (if not using store-bought): combine flour, salt and sugar in a bowl. Add ghee and oil, then slowly add lukewarm water and mix until a soft dough forms. Knead for 8–10 minutes until smooth. Cover with oil and rest for 30–45 minutes at room temperature.
2. Prepare the filling: heat 2 tbsp vegetable oil in a wok or frying pan over medium-high heat. Add onions and fry until softened and starting to caramelise, about 6–8 minutes.
3. Add garlic and ginger and stir-fry for 1 minute until fragrant. Add minced mutton (or minced chicken) and break up with a spatula. Cook over medium-high heat until the meat is no longer pink and some browning appears, 8–10 minutes.
4. Stir in ground coriander, cumin, turmeric, curry powder/garam masala and chilli; cook 2–3 minutes until the spices are fragrant. Season with light soy or fish sauce, sugar, salt and pepper. Taste and adjust the seasoning — a balance of savoury and a touch of sweet works well for Singapore palates.
5. Remove from heat and let the filling cool slightly. Stir in the beaten eggs and chopped spring onions/coriander — the eggs will bind the filling and give it a custardy texture when cooked.
6. Divide rested dough into 6 balls. On a lightly oiled surface, stretch each ball into a thin circle (about 20–25 cm). If using frozen paratha sheets, gently separate and warm them before filling.
7. Spoon 3–4 tbsp of filling onto each sheet, fold the edges over to form a square parcel, tucking the filling tightly so it’s compact. Press gently to seal.
8. Heat a large non-stick pan or flat griddle over medium heat, add a little ghee or oil. Place the murtabak seam-side down and cook for 3–4 minutes until golden, then flip and press with a spatula to encourage even contact and crisping. Cook a further 3–4 minutes each side on medium-high until deeply golden and crisp. Reduce heat if the outside browns too quickly before the filling is warmed through.
9. For extra crispness, finish with a quick 30–60 second press on higher heat, watching closely to avoid burning. Transfer to a board and rest 2–3 minutes before slicing into wedges.
10. Serve hot with warm curry gravy for dipping, sambal and achar on the side. Leftovers: reheat in a pan on medium heat for 4–5 minutes to restore crispness — avoid the microwave to prevent sogginess.
11. Tip: if you prefer a saucier experience like some hawker stalls, ladle hot curry over the sliced murtabak at the table and serve family-style.