These crisp, stuffed envelopes of dough are thought to have originated in the Indian community of Yemen and spread through the Indian trading routes in the Middle East and Asia. They have become popular across the Muslim world and are a favourite street food in Indonesia. Watching the street vendors masterfully spinning and stretching elastic sheets of dough until translucently thin, I never dreamt I would be able to make my own at home. Then I discovered the excellent cheat of using wonton wrappers. Spiced meat and egg fillings are common, but I favour these herby vegetarian versions.
To make the filling, heat
When you are ready to cook the martabak, stir the spring onions, coriander and beaten eggs into the filling. Lay a few wonton wrappers in a flat surface. Spread a spoonful of filling on each square and lay another square on top. It should lie flat with the filling almost to the edge. Press the edges so they are more or less sealed.
Wipe out the frying pan and heat enough ghee for shallow frying over a high heat. Fry the martabak in batches for about 2 minutes on each side. They should be crisp and blistered. Blot well with paper towels before serving.
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