Indonesia and Malaysia

Martabak telur

A crisp, folded pastry stuffed with spiced mince and egg. Mughlai paratha's island cousin.

120 minTime

26 gProtein each

mediumSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

611kcal

26 gprotein

4 gfibre

120minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)2 cups

Water½ cup

Saltto taste

Cooking oil (vegetable oil)for resting the dough and shallow frying

Onion1 large, chopped

Garlic3 cloves, minced

Minced mutton (goat mince, ground goat)250 g

Curry powder1 tbsp

Black pepper½ tsp

Egg4

Spring onion (green onion, scallion)4 stalks, sliced

Cucumber1 small, diced

Vinegar4 tsp

Sugar2 tsp

Green chilli2, sliced

7 steps

1Knead the maida, 1/2 tsp salt and water into a soft, smooth dough, about 8 minutes. Divide into 4 balls, coat in oil, cover and rest 1 hour.
2Heat 1 tbsp oil and cook the onion 4 minutes, then the garlic for 30 seconds. Add the mince and cook on high, breaking it up, 8 to 10 minutes until no pink remains. Stir in the curry powder, pepper and salt and cook 2 minutes. Cool.
3For the pickle, mix the cucumber, vinegar, sugar, a pinch of salt and green chilli. Set aside.
4Beat the eggs with the spring onion and a pinch of salt, then stir in the cooled mince.
5Stretch one dough ball on an oiled surface into a thin sheet about 30 cm across. Heat 1 tbsp oil on a tawa on medium and lay the sheet in. Spoon a quarter of the filling into the centre and fold the sides over into a square.
6Fry 3 to 4 minutes a side, adding oil around the edges, until deep golden and the egg inside is set.
7Cut into squares and serve hot with the cucumber pickle.

Serve it like this

Cut into neat squares and stack on a plate, with a small bowl of cucumber pickle and sliced chillies on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.