Savoury Martabak (Pancakes with Curried Meat Filling) Recipe
Gretel Shaw
I'm quite new to exploring Indian foods and this martabak is one of the first items I have tried. It didn't disappoint. In fact, I'm so in love that I decided to make a homemade version.
1smallleek - halved lengthwise and very thinly sliced
1bigred chili (red chilli in British English) - deseeded and sliced
3tablespoonscelery - minced
1tablespooncurry powder
4mediumegg
1sprigspring onions - thinly sliced
½teaspoonsalt
½teaspoonwhite pepper - ground
1portionmixed vegetables - pickles
Dough Ingredients
2cupsall purpose flour (plain flour Australia and UK)
3tablespoonsolive oil
¾cupwater
½teaspoonsalt
Instructions
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.