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Recipe for Mince/Kheema Pan Rolls
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Servings:
20 pcs
Author:
Prep Time
30 minutes
Cook Time
1 hour, 30 minutes
Total Time
2 hours
Course:
Appetizer
Cuisine:
Goan
Keywords:
pan rolls
Beef Pan rolls
Kheema pan rolls
Mince pan rolls
đ§ Ingredients
2 Cups All Purpose Flour(maida)
2 Eggs
1 Tspn Salt
4 cups Water
Oil for Frying
1 Egg for Egg Wash
Bread Crumbs for coating
Oil for Frying the panrolls
1 Tbspn All Purpose Flour
1 Tspn Water
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Instructions
1
In a bowl, add 1 egg and 1 tspn salt and beat it together with a hand whisk
2
Add 2 cups of All purpose flour(maida)
3
Now Add the water little by little and whisk it to form a smooth free flowing
batter
Note:- Whenever I've whisked All purpose flour and water, I have never had lumps
in my batter. The other option you have, if you don't have a whisk, is to use a
mixer grinder or an electric beater and make the batter. Whether you use a whisk
or a mixer grinder, The tip is to not have any lumps in your batter
4
Take a non stick pan, grease it with some oil, using a silicon brush and place
it on medium high flame
5
Take a ladle and fill it half with the batter
6
Once the pan is hot, Pour the batter on to the pan. Hold the handle of the pan
and spread the batter in a circular direction
7
After 2 minutes, flip the crepe
8
Let it Cook for a minute or so and remove it on a plateÂ
9
Follow these steps until all the batter is over.Â
Note:- you have to grease the pan before putting each ladle of batterÂ
10
Let all the outer coverings cool completely, at room temperature
11
In a small bowl, add 1 tbspn All purpose flour and very little water and mix it
with your finger to form a paste. Once it's ready, keep it aside
12
A bowl with the stuffing with a spoon in it The outer coverings/crepes that we
have pan fried
A wide bowl with the bread crumbs
A bowl with a beaten egg along with a brush
The all purpose flour paste for closing the panrolls
A big plate for placing the crumb coated pan rolls
13
On a flat surface, place one fried outer covering/crepe and place 1 tbspn of the
stuffing on itÂ
14
Fold on both sides and roll
15
On the four corners, apply some of the paste
16
Roll the panrolls from one end to the other
17
Close/Seal the Panrolls
Note:- you may experience some difficultly in rolling the Panrolls initially.
Just don't be in a hurry. You have to be patient and do it slowly. Also, if
there are certain minor cracks in between, don't worry, it will get covered with
the egg and bread crumbs. But if the cracks are too big, you will have to
discard the outer covering. However, you can use the filling.Â
If you feel, the batter is too thin, you can add a little more All purpose flour
to your batter. But Panrolls tastes better if the crepes are thin.Â
18
Now we egg wash each Panrolls and immediately drop them into the wide bowl of
bread crumbs
Tip:-Always hold the panroll in your left hand and brush with your right hand
and drop the panroll into the bread crumbs bowl with your left hand only and
coat your panroll with bread crumbs with your right hand(if you are a leftie,
the process will be vice versa
Note:-im saying this specifically for people who get easily agitated(like me)
when things get 'messy'. In this manner, your right hand will be dry(easy to
coat the bread crumbs), and only the left hand will be moist with the egg⌠And
there is absolutely no mess!! Haha
And this entire process gets completed without having to wash your hands every
now and then in the middle of egg washing and bread crumb coating!! Yayyyy
19
Moving onâŚ.Once all the panrolls are coated with bread crumbs, you can store
them in an air tight container in the deep freezer for about 15-20 days
Tip:- while placing them in the air tight container, always remember to use
parchment paper as a separator, if placing them one above the other. Parchment
paper ensures that each panroll is kept separated and avoids them from sticking
to each other so it becomes easier and less messy when you remove them for
future frying
Note:- Since Panrolls are a bit time consuming to make, I usually make the
panrolls a day in advance, wrap it with cling wrap and store it in the
refrigerator and fry it at the time of serving the next day.
20
When frying frozen pan rolls, ensure that the pan rolls are fully thawed and
only then go ahead and fry them. Refrigerated ones can be fried as soon as you
take them out.
21
In a wide pan, add oil up to about 2-3 inches in height and place it on medium
low flame
22
Once the oil turns hot, add the pan rolls into the panÂ
23
Fry on both sides till it has acquired a nice light brown color and a crispy
crust
24
Then, fry it on the sides as well
25
Once done, remove them on a kitchen paper napkin to soak out any excess oil
26
And tadaaa⌠Your Mince Panrolls are ready to eat!Â
Enjoy them nice and hot with some ketchup or garlic mayo or you can just eat
them as it is!!Â
27
https://chrizzosgrubscene.com/2019/07/17/recipe-for-dry-mince-or-stuffing-mince/
28
https://chrizzosgrubscene.com/2019/08/14/recipe-for-home-made-ginger-garlic-paste/
29
In a small mixer grinder, Grind together 100gms Cumin seeds, 100gms Pepper
corns, 50gms Cloves (if its too strong, you can add about 25gms),50gms Cinnamon
(if you donât like the cinnamon flavor much, add only 25gms)to a fine powder
30
Transfer this spice mix into an Air Tight container(preferably glass)
31
As soon as the powder is ready, it will be hot, due to the pressure of the mixer
rotation. Please wait until the spice powder has turned completely cool and only
then cover it with a lid
32
You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc.
33
Add the required quantity as per your taste(Please use only a DRY spoon while
removing the Jeerem Meerem powder from the Air Tight container)
34
Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1
year.Â
Ă
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