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Martabak Telur

Martabak Telur (Ayam Kari)

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5 from 1 review

Description

This authentic Indonesian Martabak Telur recipe delivers crispy, golden pancakes stuffed with chicken curry (ayam kari).

Ingredients

Units Scale

For the pancake

  • 1 3/4 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 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
  • 1/2 tsp powdered stock
  • 1/2 tsp pepper
  • 1/2 tsp sugar

Instructions

Make the dough

  1. Mix dry ingredients. In a large bowl, whisk together flour and salt.
  2. Add water gradually. Pour in cold water while kneading until dough becomes smooth and elastic, about 5-7 minutes.
  3. Incorporate oil. Add vegetable oil and knead briefly until fully combined.
  4. 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

  1. Heat a pan over medium heat. Cook onion and garlic until fragrant and translucent, about 3-4 minutes.
  2. Add minced chicken and curry paste. Cook, stirring frequently, until chicken is fully cooked and mixture is slightly dry, about 8-10 minutes.
  3. 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

  1. 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.
  2. Warm a non-stick pan with oil over medium heat. Place the stretched dough in the pan, allowing edges to hang over sides.
  3. Fill and fold. Spoon filling into center. Quickly fold overhanging edges to create a sealed packet.
  4. 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 tbsp curry powder with 1 tbsp oil and 1 tsp 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

Find it online: https://www.chocolatesandchai.com/martabak-telur/