Martabak originated from India. It’s a night-time treat that is often served as a snack that can be bought from food stalls. This dish is simply pancakes with curried meat filling.
The first time I tried this, I was blown away by how good it was. I never had something similar to it. The burst of flavours just really made me want to try more Indian food. However, there are not many Indian restaurants in my area, so I decided to make one at home.
My first attempt was pretty successful, and now I’m sharing it for you to try.
Savoury Martabak (Pancakes with Curried Meat Filling) Recipe
- 2 tablespoons olive oil
- 4 cloves garlic - minced
- 12 ounces ground lamb (minced lamb)
- 1 medium yellow onion - diced
- 1 small leek - halved lengthwise and very thinly sliced
- 1 big red chili (red chilli in British English) - deseeded and sliced
- 3 tablespoons celery - minced
- 1 tablespoon curry powder
- 4 medium egg
- 1 sprig spring onions - thinly sliced
- ½ teaspoon salt
- ½ teaspoon white pepper - ground
- 2 cups all purpose flour (plain flour Australia and UK)
- 3 tablespoons olive oil
- ¾ cup water
- ½ teaspoon salt
- Make the dough by combining and kneading all the ingredients to form an oily, elastic dough. Cover and set aside at room temperature for 2 hours, then quarter the dough and roll each piece into a ball. Lightly oil a rolling pin and roll out the dough and set aside.
- To prepare the filling, heat the oil in a wok or skillet over high heat and stir-fry the garlic for a few seconds until it changes colour, about 2 minutes. Add onion, leek, chilli and celery leaves, and stir-fry for 2 more minutes. Add the curry powder and stir-fry until well blended, 2 to 3 minutes. Remove from the heat and set aside to cool. Divide the cooked filling into 4 equal portions and mix well
- Heat a heavy griddle or skillet over medium heat until hot. Place 1 portion of the filling onto the centre of each dough, then fold over the sides of the prepared dough to completely enclose the filling and form a package. Place the package on the hot griddle or skillet and pan-fry until golden brown, 2 to 3 minutes, then flip it over and fry the other side until browned. Repeat with the rest of the dough and filling.
- Serve hot with fresh green chillies (if using) and a bowl of mixed vegetable pickles on the side. For a more elaborate presentation, garnish with spring onions, chillies and celery leaves.