Martabak Telor Mesir [ Curry Meat Pockets ]

Martabak Telor Mesir [ Curry Meat Pockets ]

Martabak Telor Mesir [ Curry Meat Pockets ]

Curry as a snacks? Why not!
8-12 ready to use large spring roll skin (depends how big you want to make your pockets)
500 gr Minced meat
1 Onion, finely chopped
4 Garlic cloves, finely chopped
2 Tsp powdered broth
½ Tsp pepper
1 Tsp sugar
¼ Tsp nutmeg powder
¾-1 Tsp curry powder (depends how strong the curry taste you want, mine was pretty mild)
4 eggs, battered
Salt to taste ( I didn't need it since the broth was salty enough)
5 Scallions, chopped
Oil to fry 

1. On a big wok, sauté onion and garlic until it turns fragrant then toss in the minced meat. 
2. Once the meat start to change color, put in the powdered broth, pepper, sugar, nutmeg and curry powder. Mix thoroughly. Continue cooking until the meat is cooked then take the wok off the heat and let cool a bit. 
3. Once the meat mix is not too hot, pour in the battered eggs. Mix thoroughly and make sure the egg covers the entire meat mixture. Toss in the chopped scallion and mix it again until all ingredients are well blended.
4.  Lay a piece of the spring roll skin, put 2 tablespoon of the meat mix in the center of the skin, try to spread the meat mix into a small square. Cover the meat mixture by folding each side of the skin. Repeat for the rest of the ingredients.   
5. On a flat-based pan, preheat oil on medium heat. Put your curry pockets carefully onto the pan, folded side down. Fry for around 3 minutes each side or until it turns golden and crunchy. 
6. Once it turns golden, put the curry pockets on a paper towel to absorb the excess oil. Then your curry pockets are ready to serve!

Happy cooking!!

PS: Serve with spring roll sauce or sriracha or ketchup on a separate little plate. 
you can use minced toffu to substitute the minced meat. 


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