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Pancake Rolls
Posted By : Joanna D'souza
Shrove Tuesday, also known as Pancake
Tuesday. It’s the day preceding Ash Wednesday, the first day of
Lent. You can choose to make them
with a spicy ground beef mixture, chicken, lamb, mutton or shrimp. You can Even
make it as a Dessert Encased with fresh coconut and jaggery. Whichever
way you choose to make these, either sweet or savory , It is pretty labor
intensive, but the results will be worth it in the end.
Ingredients
for the filling:
700 gms Ground beef
3 tablespoons vegetable oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons coriander powder
1 tablespoon cumin powder
1 tablespoon garam masala
Salt to taste
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
1/2 cup chopped fresh cilantro leaves
To make the
filling:
Heat the cooking oil in a wok or deep pan, on medium
heat.
Add the cumin seeds and fry for 1 minute. Add the onions
now. Fry till they turn a pale golden colour.
Add the ginger and garlic pastes and fry for 1 minute.
Add the ground beef and all the powdered spices –
coriander, cumin, garam masala and salt to taste.
Continue to brown the minced meat, stirring often to
prevent burning. This should take about 5-7 minutes.
Add the tomatoes, stir and cook till they are soft.
Turn off the stove, add the lime juice, and chopped
cilantro leaves.
Here are some step-by-step pictures on creating wafer
thin pancakes.
To make the
pancake batter:
2 cups of all purpose flour
2 cups water
1 cup milk
1 egg
Salt to taste
3 tablespoons vegetable oil
Mix all the pancake ingredients together in a deep bowl
and whisk till a smooth batter is formed.
Set up a frying pan on medium heat. Grease it with a
brush so that it is lightly coated. This will prevent the pancakes from
sticking. Each Pan Roll must be filled and rolled while the pancake is still
warm as this helps it ‘stick’ and prevents it from unrolling.
When the pan is hot, use a ladle to pour a small amount
of the batter onto the centre of the pan. Swirl the pan to spread the batter
into a thin pancake or crepe (see picture above). Let it cook until the batter
fully sets, however do not let the pancake brown. You do not need to flip the
pancake. When it is ready, take it off onto a flat plate to fill.
After the first pan roll has been rolled, the process
goes by pretty fast. When they are all rolled, pan fry each one by
dipping in an egg wash and breadcrumbs. Served as an appetizer or main
meal, these pan rolls evoke some fond memories for me. Serve with tomato
ketchup or a chutney of choice.
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