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.
- 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
- Eggs 2
- Water 2 cups
- Sugar 1 tsp
- Salt 2 tsp
- Flour 2 cups
- Flour 1/4 cup
- Crumb of Toast 1 cup
- Egg Beaten 1
- Oil for frying
Pantaras / Pan Rolls Recipe
- 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.
- 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.
- 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.