Martabak Telur is a delicious Indonesian street food. Think of it as a crispy, savory pancake filled with curry-spiced chicken. This authentic recipe shows you how to make martabak telur from scratch. Ready in 2.5 hours (but it’s mostly wait time).
I remember trying Martabak Telur as a child. It was described to me as a “crispy chicken sandwich” but it’s honestly so much more than that. ย It turns out my childhood nanny made it for me many times (she was Indonesian), but just never told me what it was called.
When I rediscovered the recipe in adulthood, I was pleasantly surprised to realize that I was already familiar with it and its variations!
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What is Martabak Telur?
Martabak Telur (sometimes spelled, martabak telor) is one of Indonesia’s most beloved street foods - a crispy, pan-fried stuffed pancake filled with a savory mixture of meat, eggs, and aromatic spices. The name itself is quite literal in its meaning: “martabak” refers to the stuffed pancake, while “telur” means egg in Indonesian. The outer layer features a thin, crispy wrapper made from dough stretched to the point of translucency, while the filling is rich, meaty, and bursting with flavor. For this recipe, we’re filling the martabak with ayam kari: Indonesian chicken curry.
Unlike, Martabak Manis, its sweet counterpart, savory martabak offers a perfect balance of textures - crispy exterior giving way to a tender, flavorful filling that makes it ideal for any meal of the day.
Origins
Martabak’s roots stretch across several Asian cultures, a result of culinary exchange along trade routes. While incredibly popular in Indonesia, its origins actually trace back to the Middle East and South Asia. The word “martabak” itself likely derives from the Arabic word “mutabbaq,” meaning “folded.”
Today, food carts and dedicated martabak stalls can be found throughout Indonesia, with vendors displaying their dough-stretching skills to mesmerized customers.
Ingredients
For the Wrapper:
- All-purpose flour
- Salt
- Cold water
- Vegetable oil
For the Filling:
- Minced chicken
- Onion, finely chopped (white onion or shallots are typical, but you can use whatever type of onion you have)
- Garlic cloves, finely chopped
- Yellow curry paste (you can use curry powder too)
- Spring onion
- Eggs
- Salt
- Powdered stock
- Black pepper
- Sugar
How to make Martabak Telur (Ayam Kari)
Begin by preparing the dough. In a large mixing bowl, combine flour and salt. Gradually add cold water while kneading until the dough becomes smooth and elastic to the touch. This typically takes about 5-7 minutes of consistent kneading. Add the vegetable oil and knead briefly until it’s fully incorporated. Divide the dough into 3 equal portions and shape each into a smooth ball.
Place these balls in a bowl filled with oil, ensuring they’re completely submerged. Let them rest for at least 2 hours - the longer they rest, the more flexible and easier to stretch they’ll become.
While the dough rests, prepare the chicken curry filling. Heat a pan over medium heat and sautรฉ the finely chopped onion and garlic until fragrant and translucent. Add the minced chicken and yellow curry paste, stirring frequently to ensure even cooking. Continue cooking until the chicken is fully cooked and the mixture becomes slightly dry, concentrating the flavor.
Remove from heat and allow the mixture to cool slightly before proceeding. In a large bowl, combine the cooled chicken mixture with eggs, salt, powdered stock, sugar, and pepper, mixing everything thoroughly. Fold in half of your thinly sliced spring onions, saving the rest for garnish.
When you’re ready to assemble, take one dough ball and place it on a well-oiled surface. Gently stretch it with your hands, working from the center outward, then use a rolling pin to continue stretching until the dough becomes extremely thin - almost translucent. Heat a non-stick pan with a small amount of oil over medium heat. Carefully transfer your stretched dough to the pan, allowing the edges to hang over the sides.
Spoon the filling mixture into the center of the dough, and quickly fold the overhanging edges inward to create a sealed, square or rectangular packet. Fry on medium heat until golden brown and crispy on both sides, approximately 3-4 minutes per side. Remove from the pan, allow to cool slightly, then cut into squares and serve with your favorite dipping sauce.
Tips
Resting time matters
Don’t rush the dough resting period. The longer it rests in oil, the easier it becomes to stretch without tearing.
Stretch with confidence
When stretching the dough, use a gentle but confident touch. Work from the center outward, using the backs of your hands. Shaky hands lead to tears.
Control the heat
Make sure to manage the pan heat - too hot and the outside of your martabak will burn before the filling cooks; too cool and the wrapper won’t crisp properly.
Drain excess oil
After frying, place your martabak on paper towels to absorb any excess oil before serving.
Filling consistency
The chicken filling should be on the slightly drier side. Curry is typically more wet, but good Martabak Telur tends to have a slightly drier filling to prevent the martabak becoming soggy or breaking apart.
Make it ahead
The martabak filling can be prepared a day in advance, and stored in the refrigerator to use when needed.
Variation ideas
While Martabak Telur with chicken curry (ayam kari) is one of the most popular savory martabak recipes in Indonesia, there are several other versions that can be found:
- Beef Martabak: Replace the chicken and curry powder/paste with spiced ground beef.
- Seafood Twist: Try minced shrimp or a mixture of seafood for a coastal-inspired variation.
- Vegetarian: Substitute the meat with firm tofu, tempeh, or quorn and vegetables.
- Make it spicy: Chicken curry paste and powders aren’t very spicy by themselves. Feel free to add some chopped chilis (to taste) to spice it up for yourself.
- Make it saucy: There’s no set sauce for martabak recipes, but a spicy chilli and vinegar sauce is often available at food stalls. But you can see ketchup served with your savory martabakdish just as often!
- Cheat martabak: If you’re looking for a hack version, some home cooks use store-bought spring roll wrappers to simulate the martabak pancake.
Storage suggestions
Martabak Telur is best enjoyed fresh, but leftovers can be stored by placing the cooled stuffed pancakes in an airtight container, and refrigerating for up to 2 days. If you want to freeze, the martabak slices can be stored in freezer-safe bags, and frozen for up to 1 month.
Make sure to let your Indonesian savory pancakes thaw properly before eating. Warm them in a dry pan over low heat to crisp.
Serving suggestion
Martabak telur is usually eaten by itself, but if you’re looking to use it as a side or serve it as part of a larger spread, consider pairing it with Nasi Goreng or Indonesian beef soup.
Final thoughts
These Indonesian chicken and egg pancakes are a blast from the past for me. Every time I have it, I feel like a kid in my childhood home (I should probably try some while watching cartoons). It helps that this is a dish that you eat with your hands, there’s something nostalgic about that tactile feeling. I’m not sure if you feel the same way.
If you’ve tried this traditional Martabak Telur recipe, let me know your thoughts in the comments below.
๐ Recipe
Martabak Telur (Ayam Kari)
- Total Time: 2 hours 30 minutes
- Yield: 6–8 martabak telur slices 1x
- Diet: Halal
Description
This authentic Indonesian Martabak Telur recipe delivers crispy, golden pancakes stuffed with chicken curry (ayam kari).
Ingredients
For the pancake
- 1 ยพ cups all purpose flour
- ยผ tsp salt
- ยฝ cup cold water
- 4 tbsp vegetable oil
- Oil for soaking the dough
For the chicken filling
- 15 oz. minced chicken
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 4 tbsp yellow curry paste
- 5 stalks spring onion, slice thinly
- 2 eggs
- 1 tsp salt
- ยฝ tsp powdered stock
- ยฝ tsp pepper
- ยฝ tsp sugar
Instructions
Make the dough
- Mix dry ingredients. In a large bowl, whisk together flour and salt.
- Add water gradually. Pour in cold water while kneading until dough becomes smooth and elastic, about 5-7 minutes.
- Incorporate oil. Add vegetable oil and knead briefly until fully combined.
- Divide and rest. Shape into 3 equal balls. Submerge completely in a bowl of oil. Rest for at least 2 hours (longer is better).
Prepare the chicken filling
- Heat a pan over medium heat. Cook onion and garlic until fragrant and translucent, about 3-4 minutes.
- Add minced chicken and curry paste. Cook, stirring frequently, until chicken is fully cooked and mixture is slightly dry, about 8-10 minutes.
- Remove from heat and let cool 5 minutes. Mix in 2 eggs, salt, stock powder, pepper, and sugar. Stir in half the spring onions.
Assembling & Cooking Martabak Telur
- Stretch dough. On an oiled surface, gently stretch one dough ball with hands from center outward, then use rolling pin until paper-thin and almost translucent.
- Warm a non-stick pan with oil over medium heat. Place the stretched dough in the pan, allowing edges to hang over sides.
- Fill and fold. Spoon filling into center. Quickly fold overhanging edges to create a sealed packet.
- Fry until crispy. Cook 3-4 minutes per side until golden brown and crispy. Cool slightly, cut into squares, and serve immediately. Enjoy!
Notes
- Don’t skip the resting time! The oil makes the dough incredibly flexible. For best results, rest overnight in the refrigerator.
- Use the backs of your hands to stretch the dough – it’s less likely to tear than using fingertips. Work gently but confidently.
- The chicken mixture should be on the dry side to prevent soggy pancakes. If too wet, cook a bit longer to evaporate excess moisture.
- Controlling the heat is crucial. Too high and the outside burns before the inside heats through. Too low and you won’t get that signature crispy texture.
- Make-Ahead Tip: The filling can be prepared up to 24 hours in advance and refrigerated. Bring to room temperature before using.
Substitutions
Can’t find yellow curry paste? Mix 2 tablespoon curry powder with 1 tablespoon oil and 1 teaspoon each of garlic powder and onion powder.
- Prep Time: 15 minutes
- Rest Time: 2 hours
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indonesian
Wahid Kabir
This was so good. We enjoyed it and will definitely make it again. Next time we might try to make a spicy version.
Riz
Thank you! So glad you enjoyed these, Wahid. A spicy version sounds great!