Pantaras or Pan Rolls

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Pantaras or Pan Rolls
Pantaras or Pan Rolls Recipe

Surprisingly this unique cooking style is in the verge of extinction.So, this is our small contribution to rejuvenate this rich and unique cuisine.

Among the myriads of impressive Anglo-Indian dishes Pantaras or the Pan rolls with minced meat filling is one such dish which can be the ideal snack for evening hi-tea party. This mouth-watering rolls are very crunchy at outside, but every bite will melt in your mouth for its soft crepe coating and its filling. If you are a vegetarian, use paneer or mixed-veggies as alternative.

Ingredients

Meat:

  • Meat Ground 450 g
  • Onion chopped 1/2 cup
  • Ginger Ground 1/2 tsp
  • Garlic Ground 1 tsp
  • Black Pepper Ground 1/2 tsp
  • Bay Leaf 1
  • Green Chillies 2
  • Cardamoms 2
  • Cinnamon 2 sticks
  • Cloves 2
  • Cooking Oil 1/4 cup
  • Salt to taste

Pancake:

  • Eggs 2
  • Water 2 cups
  • Sugar 1 tsp
  • Salt 2 tsp
  • Flour 2 cups

Pantaras:

  • Flour 1/4 cup
  • Crumb of Toast 1 cup
  • Egg Beaten 1
  • Oil for frying
Pantaras or Pan Rolls
Pantaras or Pan Rolls Recipe

Pantaras / Pan Rolls Recipe

Cooking Meat:

  • Heat the oil. Saute onions. Add the bay leaf, chilies, cinnamon, cardamom and cloves and fry for a few seconds.
  • Remove the spices straining oil, leave to cool then grind.
  • In the remaining oil put in the meat, ginger, garlic black pepper and 1/2 cup of water, cover and cook till water is absorbed.
  • Fry the meat over low heat stirring constantly.
  • Add the fried ground spices. Stir-fry for one minute. Leave to cool.

Cooking Pancake:

  • Beat egg very lightly. In a bowl combine egg, water, sugar and salt.
  • Mix well. Sprinkle flour on the mixture and mix them thoroughly.
  • Heat a non-stick 20cm (8″) frying pan with a handle.
  • Grease the pan. Pour in 1/2 cup of batter.
  • Swirl the pan to spread the batter.
  • Cook until the top of pancake dries up.
  • Remove from the pan. Make about 16 pancakes.

Complete Cooking:

  • Mix the flour with water to make a paste.
  • Lay one pancake on a plain surface.
  • Put 2 tablespoons of meat on one side of the pancake.
  • Roll the pancake just to cover the meat.
  • Fold left edge and then right edge and then roll on neatly.
  • Brush some paste at the edge of the pancake and seal the end of the roll.
  • Dip rolls in beated egg and cover with crumb.
  • Fry golden brown in deep fat.
  • Remove on absorbent kitchen paper.
  • Serve hot with tomato ketchup.

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