Pantaras

Name: Pantaras
Total time: 2700 s
Yield: 20pcs
Cuisine: Indian
Ingredients: For Keema filling-; 150 gms keema; 2 onions chopped; 1/2 tsp chilli powder; 1 tsp ginger garlic paste; as per taste Salt; 2 tbsp oil; 2 green chillies finely chopped; 1 sprig coriander leaves finely chopped; 1 cup maida; 1/2 tsp salt; as required Water; 1/8 tsp yellow zafran colour; 1/4 cup oil to brush pan; 2 cups oil to deep fry

Nazneen Alamgir @cook_11888343

Kolkata

Pantaras is a very famous evening snack in kolkata. It's a street food and is also prepared during ramzan for iftar. It's prepared with all purpose flour crepe and then filled with keema filling and then deep-fried.

Nazneen Alamgir @cook_11888343

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Ingredients

45 mins

20pcs

ForKeema filling-
150 gmskeema
2onions chopped
1/2 tspchilli powder
1 tspginger garlic paste
as per tasteSalt
2 tbspoil
2green chillies finely chopped
1 sprigcoriander leaves finely chopped
ForCrepe-
1 cupmaida
1/2 tspsalt
as requiredWater
1/8 tspyellow zafran colour
1/4 cupoil to brush pan
2 cupsoil to deep fry

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Steps

45 mins

1

Filling: Wash and clean keema. Heat oil in a kadhai and add 1 chopped onion and fry till it is golden. Then add keema, ginger garlic paste, salt and chilli powder. Mix well add a 1/2 cup water and cover lid. Cook on low flame.
2

When the keema is cooked and the water is absorbed, then add 1 finely chopped onion and coriander leaves and chillies. Mix well and then let it cool.
3

Meanwhile u can make the crepe batter. Add maida, salt and water and use a whisk and whisk well till no lumps are there. Add enough water to make a flowing consistency. Keep aside for 1 hour.
4

Heat a non stick pan/tawa. We will be making crepes on low flame throughout, so do not increase the flame. Brush a little oil on the tawa, add 1 ladle of the batter and spread like dosa batter in circular movements. As soon as the top is dry, gently use a spatula to lift the crepe and keep on rolling board (top side up, cooked side at the bottom).
5

Now keep 1 tbsp of the keema filling on top of the crepe, fold from the right and left side first, then pushing tightly from your body end make a roll and it will automatically stick at the end, so no paste required. Keep on a plate.
6

Continue making all the pantaras in this manner. You will have to roll while it's hot so don't wait for the crepes to cool down. Simultaneously, u will be making the crepes and put on the rolling board, put another batter on the tawa, while the crepe is being cooked u can fill the one on the rolling board.
7

When all the pantaras are ready, deep fry the ones you want to eat and the rest can be frozen in ziplock bags for another day.

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Cooksnaps

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Nazneen Alamgir @cook_11888343

on May 06, 2020 07:19

Kolkata

owner of 'So Sweet Chocolates'- handmade chocolates... gift packs and hampers made at home with love. cooking is my passion and i love making chocolate truffles..