Vegetable Murtabak

Ingredients(for 1 medium murtabak (approx. 150g))

• 1 cup Whole wheat flour (tepung gandum)
• 1/2 cup Water
• 1/2 cup Carrot (grated)
• 1/2 cup Cabbage (shredded)
• 1/4 cup Onion (bawang besar, finely chopped)
• 2 cloves Garlic (bawang putih, minced)
• 2 Shallots (bawang merah, minced)
• 2 tbsp Coriander leaves (daun ketumbar, chopped)
• 1 tbsp Curry powder (serbuk kari)
• 1/2 tsp Turmeric powder (kunyit)
• 2 tbsp Santan (coconut milk) (optional, for creaminess) - optional
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil (for cooking)

Instructions

1. 1

   Prepare the dough by mixing whole wheat flour and water with a pinch of salt. Knead until smooth and let it rest, covered, for 10 minutes.

   10 minutes

   Resting the dough makes it easier to roll thinly.

2. 2

   Heat 1 tablespoon olive oil in a pan. Sauté onions, garlic, and shallots until fragrant and soft.

   3 minutes

   Cook over medium heat to avoid burning the aromatics.

3. 3

   Add grated carrots, shredded cabbage, curry powder, turmeric, salt, and pepper. Stir-fry for 5 minutes until vegetables are tender.

   5 minutes

   Use high heat for a quick stir and crisp vegetables.

4. 4

   Stir in chopped coriander leaves and santan (coconut milk) if using. Mix well and cook for another minute. Remove from heat and let filling cool.

   2 minutes

   Let the filling cool to prevent dough from tearing.