Website of the Year India 2015

Fried savoury mince pan rolls or panterass Recipe

Fried savoury mince pan rolls or panterass is a popular Anglo-Indian Snack
Author :
On :
Thursday, 17 April, 2014
Category :
Non-Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 2 cups - flour
  • 3 - eggs, beaten
  • 1 cup - Milk
  • 2 tbsp - melted Butter
  • A pinch salt
  • Ingredients for the mince:
  • 500 g - minced Meat (topside)
  • 1 Onion chopped finely
  • 1 tsp chopped Garlic
  • 1 tsp chopped Ginger
  • 2 medium size Potatoes peeled and cut into 2 cm cubes
  • Salt to taste
  • 2 tsp chilli powder
  • 1 tsp Garam Masala powder or all spice powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 Egg lightly beaten
  • Oil for deep frying
  • 1 cup dry bread crumbs
  • How to Make Fried savoury mince pan rolls or panterass:

    1. On low heat, cook the mince along with the chopped onion, garlic, ginger, potatoes, chilli powder, garam masala/all spice powder, cumin powder, coriander powder and salt, with half cup of water, till the potatoes are soft and the mince is cooked. Cool and keep aside.
    2. Mix the flour, 3 eggs, milk, butter and salt with a little water to make a thick batter.
    3. Make thin pancakes / crepes on a flat pan, cooking them on one side only.
    4. Place each pancake/crepe on a plate, add a tbsp of mince mix on one end and roll them up, tucking in the sides as you would a spring roll.
    5. Follow the same procedure till all the mince and pancakes / crepes are exhausted.
    6. Heat oil in a pan.
    7. Dip each roll in beaten egg, then roll in bread crumbs.
    8. Shallow fry until golden and drain on a kitchen towel.
    9. Recipe courtesy: Anglo-Indian Recipes


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more