Among the many fried and crispy snacks that make up Indian cuisine lies mutton pantheras. A relic of the British-Bengal era, this Anglo-Indian snack is similar to the more well-known spring roll in shape and texture. Minced meat is placed inside thin crepes before the entire dish is deep-fried. Invented by Burmese cooks (Mog Khansamas) in India, the dish is not as widely available but remains just as loved as it was during the British Raj.
In a pan, heat oil and add whole spices (cardamom, cinnamon sticks, and cloves), allowing them to sputter. Once the spices release their aroma, discard them. Next, add chopped onions and garlic to the oil and cook till onions turn slightly brown.
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Step 2: Make the base
After the onions cook, add all pastes and tomato puree and let it cook for five minutes. Now, add all masalas (turmeric, red chili, cumin, and coriander powder) and cook on medium flame till the oil starts to separate from the masala.
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Step 3: Add the mutton and cook
In this base, add the minced mutton and mix it well with the paste and masalas. Sprinkle in salt and cook on medium flame for 20 minutes till the mutton is completely cooked. Adjust the seasonings, if required. Once the mutton is cooked through, squeeze lemon on top, sprinkle garam masala powder, and let the mixture cool down.
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Step 4: Make the crepe batter
While the minced mutton mixture cools, start on the crepes. First, prepare the batter for the crepes by mixing flour, milk, whipped egg, salt, black pepper powder, and ½ cup of water in a bowl. Whisk it all to medium-thick consistency, fit for pouring and free of lumps. Add water if the batter is too thick. Let it rest for 15 minutes.
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Step 5: Cook the crepes
Heat a frying pan and lightly brush it with oil. Pour the batter and spread it evenly around the pan. You can rotate the pan or spread the batter with the back of a ladle. The batter cooks quickly (2 to 3 minutes per crepe), especially if the pan is sufficiently hot. Cook till it begins to set.
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Step 6: Add the filling
Once the batter sets, add a small amount of filling (around 2 tbsp) to the centre of the crepe. Flatten the filling with a spoon and gently fold the crepe to make a roll. Seal the edges of the roll. Gently turn the roll and cook for two to three minutes until it’s light and brown on all sides. Remove from the pan and allow it to cool to room temperature.
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Step 7: Prepare the egg wash
In a big bowl, crack the eggs and mix in salt and pepper (use a generous amount). Whip it well. Next, spread the breadcrumbs on a flat plate or tray.
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Step 8: Coat the rolls
Take the stuffed crepes one by one and dip them in the egg wash before rolling them in the breadcrumbs. You may need to gently press the crepe to ensure it’s evenly coated on all sides. Don’t push too hard or the crepe may break apart. Brush off excess crumbs.
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Step 9: Fry the rolls
Heat oil in a deep frying pan and fry the crepes. Fry the crepes in batches (3-4 minutes per batch) or one by one, till they turn golden brown. Once fried, transfer the crepes to a plate lined with paper to drain the excess oil.
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Indian
Intermediate
Appetizer
