Martabak recipe

This specialty really is from India. Because there are a lot of Indian communities in Indonesia, this meal has become a popular snack. That night, the favorite, not a dish that was prepared at home, but bought a light meal in the food stalls that can be found easily along the streets of Indonesia. Yet, because no one sells Martabak here, I have to do it yourself. This is a very tasty snack.


- 250 g chopped
- 4 garlic gloves, peeled and sliced
​​- 1 medium onion, peeled and sliced ​​
- 1 small leek, halved lengthwise and sliced ​​
- 1 onion finely sliced ​​
- 3 eggs
- 2 tablespoons of chopped Chinese celery leaves (optional)
- 1 tablespoon curry powder

- salt and white pepper to taste the batter
- 2 cups flour
- 3 tablespoons oil
- 3 / 4 cup water
- a pinch of salt

How to

1. Prepare the dough first by combaining all ingredients and knead the dough into a fat rubber band. Cover and leave at room temperature for 2 hours. They are divided into four and roll each piece into a ball. Come out with your hands a little oil on an oiled or marble surface to make a large thin circle.

2. While the dough rests, prepare the filling. Heat oil and saute garlic and onion for a few seconds. Add the meat until the meat color changes. Add the leek and celery and saute 2 to continue for 3 minutes. Then add the curry powder, mix well and cook for 3 minutes. Set aside.

3. Martabak to take a bowl, combine stuffing, onion, eggs, salt and pepper, mix well. Heat a pan, fill the center of each circle of dough with the mixture on the sides and ends sometimes completely enclose the surround mode. Fry until browned on one side, turn and fry the other side.

4. When finished, cut into pieces and serve with sliced ​​vegetables and pickled peppers.

Tip: If you want to reduce the cooking time, you can use ready to use spring roll / case or phylo pastry sheets subtitute for pasta. Spring roll wrappers for size should be larger than they usually are rolled spring.