Snacks 🤖 AI Generated

Murtabak Maggi: Crispy Noodle-Stuffed Pancake

A Southeast Asian street food sensation—crispy, flaky murtabak pancake bursting with savory instant noodles, egg, and aromatics. This Fat Switch version cuts 40% of calories by swapping ghee for spray oil and using egg whites, without sacrificing that signature golden crunch.

20m

Prep Time

25m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 250g all-purpose flour
✓ 1/4 tsp salt
✓ 1/4 cup warm water
✓ 1 tsp vegetable oil (for dough)
✓ Cooking spray (for pan)
✓ 1 cup instant noodles (1 block Maggi or similar)
✓ 1 whole egg + 2 egg whites
✓ 1/4 cup diced onion
✓ 2 cloves garlic, minced
✓ 2 tbsp fresh coriander, chopped
✓ 1/2 tsp ground white pepper
✓ 1/2 tsp turmeric powder
✓ 2 tbsp low-sodium soy sauce
✓ 1 tsp sesame oil
✓ Chili sauce or sambal for serving (optional)

👨‍🍳 Instructions

1. Prepare the Dough: Mix flour and salt in a bowl. Add warm water and 1 tsp oil gradually, kneading for 5–7 minutes until smooth and slightly elastic. Cover with a damp cloth for 15 minutes to rest.

2. Cook the Noodles: Boil instant noodles in 1 cup water for 2 minutes (keep slightly firm). Drain thoroughly and spread on paper towels to cool. Toss with 1 tsp oil to prevent sticking.

3. Build the Filling: Heat a small non-stick pan over medium-high heat. Add minced garlic and diced onion; sauté for 1 minute until fragrant. Whisk together 1 whole egg, 2 egg whites, white pepper, turmeric, soy sauce, and sesame oil. Pour into pan and scramble until 70% cooked (still slightly wet).

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4. Combine Noodles & Egg: Fold cooked noodles and fresh coriander into the semi-cooked egg mixture off heat. Stir gently until noodles are evenly coated. Season to taste. Let cool slightly before filling.

5. Roll the Dough: Divide rested dough into 2 equal portions. On a lightly oiled surface, flatten each piece into a thin 6-inch square (about 1/8 inch thick). If dough springs back, let rest 2 minutes before stretching further.

6. Fill and Fold: Divide cooled noodle filling between the two dough squares, placing it slightly off-center. Fold one corner over the filling, then fold adjacent corners to create a sealed envelope. Press edges gently to seal.

7. Pan-Fry to Crispiness: Heat a large non-stick skillet or griddle over medium-high heat and lightly spray with cooking oil. Place filled murtabak seam-side down. Fry for 4–5 minutes per side until deep golden brown and crispy, spraying lightly between flips if needed. Internal filling should be hot throughout.

8. Rest and Serve: Transfer to a cutting board and let rest for 2 minutes. Cut diagonally into 2–3 triangles. Serve immediately with chili sauce, sambal, or condensed milk on the side.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#instant noodle pancake recipe#low-calorie murtabak#Malaysian street food at home

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