SnackAppetizer

Vegetarian Martabak

Name: Vegetarian Martabak
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 250 g all-purpose flour; 120 ml water; 0.5 tsp salt; 2 tbsp vegetable oil; 120 ml vegetable oil for frying; 4 pcs egg; 4 pcs scallion thinly sliced; 2 clove garlic minced; 0.5 tsp white pepper; 0.25 tsp salt

This savory Indonesian street snack features a crispy, thin dough wrapper filled with a flavorful mixture of eggs, scallions, and spices. It's an ideal vegetarian treat, perfect for a quick bite or an appetizer.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 648 kcal

Vegetarian

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

250 gall-purpose flour
120 mlwater
0.5 tspsalt
2 tbspvegetable oil

frying

120 mlvegetable oil, for frying

filling

4 pcsegg
4 pcsscallion, thinly sliced
2 clovegarlic, minced
0.5 tspwhite pepper
0.25 tspsalt

Equipment

large flat pan · rolling pin · large bowl · wire rack · whisk

The method

Step by step

1
Combine the flour, water, and salt in a large bowl.
About 2 min
Cook’s note: Mix until a shaggy dough forms.
2
Add the vegetable oil to the dough and knead on a lightly floured surface for about 10 minutes, until smooth and elastic.
About 10 min
Cook’s note: The dough should be soft but not sticky.
3
Divide the dough into 4 equal balls, brush each with a little extra vegetable oil, cover with plastic wrap, and let rest for at least 30 minutes at room temperature.
About 30 min
Cook’s note: This resting period is crucial for the dough to become pliable and easy to stretch.
4
While the dough rests, prepare the filling: In a medium bowl, whisk the eggs, then stir in the scallions, minced garlic, white pepper, and salt.
About 5 min
Cook’s note: Ensure the ingredients are well combined.
5
Heat a large flat pan or griddle over medium heat and add the frying oil.
About 2 min
Cook’s note: The oil should be hot enough to sizzle when a drop of water is added.
6
Take one dough ball and, on a lightly oiled surface, stretch it very thinly into a large square or rectangle, aiming for a translucent sheet.
About 3 min
Cook’s note: You can use your hands to stretch the dough, working from the center outwards. The thinner, the crispier the martabak will be.
7
Carefully place the stretched dough onto the hot pan.
8
Quickly pour about one-fourth of the egg filling mixture onto the center of the dough.
9
Fold the edges of the dough over the filling to form a square or rectangular packet, sealing the filling inside.
About 1 min
Cook’s note: Work quickly to prevent the dough from cooking too much before folding.
10
Fry the martabak for 3-5 minutes on each side, or until golden brown and crispy, and the filling is cooked through.
About 8 min
Cook’s note: Adjust heat as needed to prevent burning. The cooking time may vary depending on the thickness of the martabak.
11
Remove from the pan and place on a wire rack to drain any excess oil.
Cook’s note: This helps keep the martabak crispy.
12
Repeat with the remaining dough balls and filling.
13
Slice the martabak into smaller squares and serve immediately.
About 1 min
Cook’s note: Often served with a spicy dipping sauce, such as sambal.

Per serving

Nutrition

69%Score

Calories: 648.3kcal
Protein: 13.8g
Carbs: 50g
Fat: 43.7g
Fibre: 2.2g
Sugar: 1.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover martabak in an airtight container in the refrigerator.

Reheating

Reheat in a dry pan or toaster oven until crispy and warmed through.