• ghee or oil, for shallow frying
• 160 g (5½ oz) packet wonton wrappers

Filling

• 1 large onion, finely sliced
• 2 garlic cloves, finely chopped
• thumb of ginger, peeled and finely chopped
• 1 leek, cleaned, trimmed and finely sliced
• 2 cm (¾ inch) turmeric, peeled and grated, or ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• ¼ teaspoon ground cumin
• 4 spring onions (scallions), white and green, finely sliced
• 75 g (2½ oz) coriander or parsley or a mixture, leaves picked
• 2 duck eggs or 3 eggs, beaten

To make the filling, heat 1 tablespoon of ghee in a frying pan and cook the onion until well softened and lightly golden. Add the garlic and ginger and cook for a minute more. Stir through the leek and spices and stir-fry, scraping up any brown bits from the bottom, until the leek is completely collapsed and soft. Season generously with salt and pepper and remove from the heat. Let cool completely.

When you are ready to cook the martabak, stir the spring onions, coriander and beaten eggs into the filling. Lay a few wonton wrappers in a flat surface. Spread a spoonful of filling on each square and lay another square on top. It should lie flat with the filling almost to the edge. Press the edges so they are more or less sealed.

Wipe out the frying pan and heat enough ghee for shallow frying over a high heat. Fry the martabak in batches for about 2 minutes on each side. They should be crisp and blistered. Blot well with paper towels before serving.