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Loading...This beloved Malaysian street-food classic layers a paper-thin stretched dough around a fragrant filling of curry-spiced ground mutton, onions, ginger, and egg, then pan-fries it in ghee until shatter-crisp on the outside with a savory steamy center. Folded into a neat packet before its final griddle press, the pancake develops those signature blistered, golden-brown edges that crackle with every slice.
Prep Time45 mins
Cook Time25 mins
Total Time70 mins
Servings4
Yield4 stuffed pancakes
Nutrition Facts
Per serving (estimated)
- 565 kcalCalories
- 32 gFat
- 13 gSaturated Fat
- 38 gCarbs
- 3 gFiber
- 4 gSugar
- 30 gProtein
- 720 mgSodium
- 480 mgPotassium
- 90 mgCalcium
- 4.5 mgIron
- 8 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the dough
- 2 cups (250 g) all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp vegetable oil, plus extra for coating
- 3/4 cup (180 ml) lukewarm water
For the spiced mutton filling
- 1 tbsp ghee
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 green chilies, finely chopped
- 500 g ground mutton (lamb)
- 1 tbsp Malaysian curry powder
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup (15 g) chopped fresh cilantro
- 2 large eggs, lightly beaten
For cooking
- 4 tbsp ghee, divided
Directions
- Make the dough: In a large bowl, whisk flour and salt to combine. Make a well in the center, add oil and lukewarm water, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Shape the dough into 4 equal balls, coat each with a thin film of oil, cover with a damp kitchen towel, and rest at room temperature for 30 minutes so the gluten relaxes and the dough stretches easily.
- Meanwhile, prepare the filling: Heat 1 tbsp ghee in a skillet over medium-high heat. Add the onion and cook for 4 minutes until translucent, then stir in garlic, ginger, and chilies and cook 1 minute until fragrant.
- Add the ground mutton, breaking it apart with a wooden spoon, and cook for 6 to 8 minutes until well browned and any liquid has evaporated. Stir in curry powder, coriander, turmeric, salt, and pepper, and cook 2 minutes until the spices bloom. Remove from heat, fold in cilantro and beaten egg, then let the filling cool to room temperature.
- On a lightly oiled surface, roll each dough ball into a thin 10-inch round. Spread one-quarter of the cooled filling over the surface, leaving a 1/2-inch border. Fold the outer edges of the dough over the filling to enclose it into a neat square packet, then gently press and re-roll each packet to about 1/4-inch thickness, taking care not to tear the dough.
- Heat 1 tbsp ghee in a large nonstick or cast-iron skillet over medium heat. Cook one stuffed pancake for 4 to 5 minutes per side, pressing gently with a spatula, until deeply golden brown and crisp on both sides. Transfer to a board, add another tbsp ghee, and repeat with the remaining pancakes.
- Let the cooked pancakes rest for 2 minutes, then slice each into 4 wedges. Serve hot with cucumber raita, pickled onions, or a small bowl of dhal for dipping.
Cook’s Notes
- Rest the dough fully so it stretches paper-thin without springing back; this is the key to the signature flaky layers.
- Cool the cooked filling completely before spreading on the dough, or residual heat will tear the rolled-out wrapper.
- A well-seasoned cast-iron skillet gives the crispiest, most evenly blistered crust compared with a regular nonstick pan.
- You can substitute ground beef or a 50/50 mutton-beef mix if lamb is hard to find; keep the fat content around 15% for moisture.
- Reheat leftover pancakes in a dry skillet over low heat to restore crispness; the microwave will make them soft and damp.
