How to Make Egg Murtabak (Traditional & Healthy Version)
Egg Murtabak is a popular South Indian street food, especially found in Tamil Nadu and Kerala, where it is locally known as 'Muttai Murtabak.' This savory stuffed flatbread is packed with a flavorful egg filling, aromatic spices, and fresh herbs, all encased in a thin layer of whole wheat atta dough. Traditionally cooked on a tawa, Egg Murtabak is a hearty and satisfying dish, perfect for lunch or a festive brunch. The beauty of Egg Murtabak lies in its versatility and its deep roots in Indian Muslim and Chettinad cuisine. It is often served during Ramadan and special family gatherings, making it a beloved choice during festive occasions. The taste combines the gentle heat of green chillies, the freshness of coriander, and the richness of eggs, resulting in a balanced, protein-rich meal. With a crispy exterior and a soft, aromatic filling, Egg Murtabak is both comforting and energizing, ideal for those who wish to enjoy authentic Indian flavors in a wholesome way.
Ingredients
- 1 cup Whole wheat atta (flour) (gehun ka atta)
- 2 large Eggs (anda)
- 1 small Onion (finely chopped, pyaaz)
- 1 small Tomato (finely chopped, tamatar)
- 1 Green chilli (finely chopped, hari mirch)
- 2 tbsp Coriander leaves (finely chopped, dhania patta)
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt (namak)
- 1/2 tsp Cumin seeds (jeera)
- 2 tsp Oil (preferably mustard oil or refined)
- 2 tbsp Low-fat curd (dahi, for dough softness)
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, combine whole wheat atta, a pinch of salt, and curd. Gradually add water and knead to form a soft, pliable dough. Cover with a damp cloth and let it rest for 10 minutes.
Step 2 · Heat 1 tsp oil in a pan
Heat 1 tsp oil in a pan. Add cumin seeds; when they splutter, add chopped onions and green chilli. Sauté till translucent.
Step 3 · Add tomatoes
Add tomatoes, turmeric, and salt. Cook until tomatoes soften. Remove from heat and let the mixture cool slightly.
Step 4 · In a bowl
In a bowl, beat eggs. Mix in the cooled onion-tomato mixture and chopped coriander leaves.
Step 5 · Divide dough into two balls
Divide dough into two balls. Roll each into a thin roti, about 8 inches. Place half the egg mixture in the center of each roti.
Step 6 · Fold the edges over the filling to form a square parcel
Fold the edges over the filling to form a square parcel. Heat a tawa, brush with oil, and gently place the filled Murtabak seam side down.
Step 7 · Cook on medium heat
Cook on medium heat, flipping carefully, until both sides are golden brown and the egg is cooked through.
Step 8 · Remove from tawa
Remove from tawa, let it cool slightly, then cut into quarters. Serve hot with fresh dahi or green chutney.
Why this recipe is healthy
This Egg Murtabak recipe uses whole wheat atta instead of refined flour, boosting fiber and aiding digestion. Limited oil ensures lower fat content, and the addition of vegetables increases nutrient density. The dish is filling yet light, making it ideal for weight management and muscle maintenance. It’s a wholesome, home-cooked alternative to deep-fried snacks, supporting a balanced diet.
A note on tradition
Egg Murtabak is a cherished dish in South Indian Muslim communities, especially in Tamil Nadu and Kerala, where it’s enjoyed during Ramadan and family feasts. Its street food popularity makes it a festive treat, often paired with chai or tangy chutneys. The dish has evolved with regional twists, incorporating local spices and herbs for unique flavors.