Anglo-Indian Stuffed Pancake

Ingredients

In the original Apam balik recipe, the pancake is usually sweet and filled with peanuts, sugar, and sometimes corn. However, in this Anglo-Indian adaptation, the pancake is transformed into a savory delight by incorporating spiced potatoes, onions, and minced meat as the filling. The addition of Anglo-Indian spices like cumin, coriander, and turmeric gives the dish a distinct flavor profile. We alse have the original recipe for Apam balik, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) rice flour 1/4 cup (30g) rice flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 cup (200g) boiled and mashed potatoes 1 cup (200g) boiled and mashed potatoes
• 200g minced meat (chicken, beef, or lamb) 200g minced meat (chicken, beef, or lamb)
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• Tamarind chutney, for serving Tamarind chutney, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, rice flour, baking powder, and salt.
2. 2.
   Gradually add the coconut milk and water to the dry ingredients, whisking until a smooth batter is formed. Set aside.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until golden brown.
4. 4.
   Add the cumin powder, coriander powder, and turmeric powder to the pan, stirring well to combine.
5. 5.
   Add the mashed potatoes and minced meat to the pan, mixing until the filling is well-coated with the spices. Season with salt and pepper to taste.
6. 6.
   Remove the filling from heat and let it cool slightly.
7. 7.
   Heat a non-stick pan or griddle over medium heat and lightly grease it with vegetable oil.
8. 8.
   Pour a ladleful of the pancake batter onto the pan, spreading it evenly to form a thin pancake.
9. 9.
   Cook the pancake for a few minutes until the edges start to crisp up and the surface is set.
10. 10.
    Spoon a generous amount of the filling onto one half of the pancake.
11. 11.
    Carefully fold the other half of the pancake over the filling, pressing gently to seal the edges.
12. 12.
    Cook the stuffed pancake for a few more minutes until it turns golden brown and crispy.
13. 13.
    Repeat the process with the remaining batter and filling.
14. 14.
    Serve the Anglo-Indian Stuffed Pancakes hot with tamarind chutney on the side.

Treat your ingredients with care...

• Rice flour — Rice flour adds a light and crispy texture to the pancake. If you don't have rice flour, you can substitute it with cornstarch or tapioca flour.
• Minced meat — Choose your preferred type of minced meat, such as chicken, beef, or lamb. Make sure to cook the minced meat thoroughly before adding it to the filling to ensure food safety.
• Tamarind chutney — You can make your own tamarind chutney by soaking tamarind pulp in warm water and then straining it to remove the seeds and fibers. Add sugar, salt, and spices like cumin and chili powder to taste.

Tips & Tricks

• For a vegetarian version, you can replace the minced meat with crumbled tofu or cooked lentils.
• Experiment with different fillings by adding vegetables like bell peppers, carrots, or peas to the potato mixture.
• Adjust the spice levels according to your preference by adding more or less of the cumin, coriander, and turmeric powders.
• Make sure the pancake batter is spread thinly to achieve a crispy texture.
• Serve the stuffed pancakes immediately after cooking to enjoy them at their best.

Serving advice

Serve the Anglo-Indian Stuffed Pancakes hot, either as a standalone dish or with a side of tamarind chutney for dipping. They make a delicious breakfast or snack option.

Presentation advice

Arrange the stuffed pancakes on a platter, garnishing them with fresh cilantro leaves for a pop of color. Drizzle some tamarind chutney over the pancakes for an attractive presentation.