My mother-in-law who hails from Goa prepares these delicious mince panrolls at every family function, mainly because they are tasty and easy to make. An hour of preparation time is all you need to make these crunchy meat rolls that can be stored in the freezer and fried when you have unexpected guests for dinner. These ready-to-eat minced meat panrolls are also a great way to cheat kids into having veggies that you can add to the filling.
Here’s the recipe that I need to master, as an simple trick to impress my husband. This is my attempt at cooking as well as my mother-in-law!
For the pancakes:
250 gms all-purpose flour (maida)
1 beaten egg
A pinch of salt
1 cup of milk
For the filling
½ kilo mutton mince
2 medium onions, finely chopped
3 green chillies, finely chopped
½ tbsp cumin powder
½ tbsp pepper powder
½ tbps turmeric powder
3 cloves of garlic, finely cut
½ an inch ginger, finely chopped
1 beaten egg
A bowl of dried bread crumbs
2 tbsp oil to fry
1. Beat the ingredients in a bowl. Sift the all-purpose flour, add the beaten egg and salt and stir well adding milk at regular intervals till this becomes a thin batter
2. Simultaneously, fry the chopped onions till they are brown, add the chopped green chillies, ginger and garlic along with all the powders and fry well. Add the mince to this and cook well till all the water dries up. You might choose to add pre-cooked vegetables like carrots and peas at this stage.
3. Take the mince and roll into pancakes, fold the sides well using excess flour to seal the sides.
4. Beat another egg with a pinch of salt. Dip the pancake into the egg and then into the bowl of bread crumbs.
5. Shallow fry the pancakes. You can serve these with chilly and tartar sauce.
6. If you don’t want to eat this immediately, you can roll the mince into the pancakes and store it in the refrigerator. Perfect snacks when some unexpected guests show up!