Martabak Telur
Snacks • Indonesia
About Martabak Telur
Savory stuffed pan-fried pancake with egg, scallion, and minced meat
How to Make Martabak Telur (Traditional & Healthy Version)
Martabak Telur is a beloved Indonesian savory snack that captures the essence of the country's vibrant street food culture. This delicious dish features a crispy thin pastry filled with a flavorful mix of eggs, lean minced meat, scallions, and aromatic spices. Traditionally enjoyed hot off the griddle, Martabak Telur is a staple during family gatherings, festive evenings, and even as a comforting snack in the bustling markets of Indonesia. The combination of crispy exterior and savory, herby filling makes it a favorite for locals and visitors alike. Originating from the rich culinary landscape of Indonesia, Martabak Telur is especially popular in Java and Sumatra, where street vendors expertly prepare it before your eyes. The dish's name, 'martabak', is derived from the Arabic word meaning 'folded', reflecting its unique folded shape. With its satisfying taste and wholesome ingredients, Martabak Telur is not only a treat for your palate but also a wonderful way to experience traditional Indonesian flavors in a healthy way. It's perfect for sharing and makes a hearty snack or light meal any time of day.
Ingredients(for 1 large square (approx. 150g) per serving)
- 1 cup Whole wheat flour (Tepung terigu)
- 2 large Eggs (Telur ayam)
- 100 grams Lean ground beef or chicken (Daging sapi/ayam cincang)
- 2 stalks Scallions (Daun bawang, finely sliced)
- 1 small Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper (Lada hitam)
- 3 tablespoons Low-fat milk (Susu rendah lemak)
- 2 tablespoons Olive oil (For cooking and brushing dough)
Instructions
- 1
Prepare the dough by mixing whole wheat flour, a pinch of salt, and 1 tablespoon olive oil. Gradually add water (about 1/4 cup) and knead until smooth. Cover and let rest for 15 minutes.
15 minutes
Resting the dough makes it more elastic and easier to stretch thinly.
- 2
While the dough rests, heat 1 tablespoon olive oil in a pan. Sauté onion and garlic until fragrant. Add minced meat, salt, and pepper. Cook until the meat is browned and fully cooked. Set aside to cool.
8 minutes
Break up the meat finely for even filling distribution.
- 3
In a bowl, whisk eggs with low-fat milk. Stir in cooked meat mixture and scallions.
2 minutes
Let the meat cool so it doesn't cook the eggs prematurely.
- 4
Divide and roll out the dough into two thin sheets on a lightly floured surface. Aim for a square shape, as thin as possible without tearing.
3 minutes
Use a rolling pin and stretch gently for a paper-thin dough.
Why This Dish is Healthy
This healthy Martabak Telur recipe uses whole wheat flour and lean meat, reducing refined carbs and unhealthy fats. Minimal oil is used for cooking, and the filling is loaded with protein and fiber. These modifications make it suitable for calorie-conscious eaters, while still preserving the authentic taste and texture. Enjoying Martabak Telur as part of a balanced diet supports weight management and provides sustained energy.
Martabak Telur made with whole wheat flour and lean protein is a balanced snack, offering complex carbohydrates, high-quality protein, and dietary fiber. Eggs contribute essential amino acids and vitamins like B12 and D, while scallions and onions add antioxidants. Using olive oil reduces saturated fat content, making this dish suitable for a heart-healthy diet. The inclusion of fresh vegetables boosts micronutrient intake, and the absence of deep frying keeps calories in check.
Pro Tips
- 💡Stretch the dough as thin as possible for extra crispiness.
- 💡Let the filling cool before adding to the eggs to avoid scrambling.
- 💡Use a non-stick pan to minimize oil and make flipping easier.
Storage & Serving
Store leftover Martabak Telur in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 230.0 kcal |
| Protein | 12.0 g |
| Carbohydrates | 20.0 g |
| Total Fat | 12.0 g |
| Fiber | 1.0 g |