Goan Classics! - Crusty Pan Rolls!

Hey from EL The Cook!

We pull out a Goan family classic from the pages of our old cookbook, Pan Rolls!

Delicious and crusty, pan rolls are basically stuffed crepes tossed in breadcrumbs to give them that irresistible crunchy exterior, but so heavenly and moist on the inside!

A perfect Goan recipe to make your weekend blues vanish! 

INGREDIENTS: ( Makes 8 Crusty Rolls! )

Cooking Time :  75 minutes ( 10 minutes prep + 30 minutes stove top + 35 minutes inactive)

A) For the Crepes:

• 1/2 cup Flour

• 1/2 cup Milk

• 1/4 cup lukewarm Water

• 1 Egg

• 2 tablespoons melted Butter

B) For the Stuffing:

• 500gm minced Beef/chicken

• 2 teaspoons vegetable oil

• 1 large Red Onion, finely chopped

• 1 teaspoon Garlic & Ginger paste

• 1 large Tomato, finely chopped

• 100 gm green peas

• 5-6 cloves

• 1 teaspoon coriander powder

• 1 teaspoon dried rosemary 

• 1/2 cup water/ meat stock

• Salt and Pepper to taste

C)For Assembly:

• 1 large egg, whisked

• 1/2 cup breadcrumbs

• Oil for frying

KITCHEN EQUIPMENT:

• A large bowl
• Heavy bottomed pan
• Light pan
• Whisk
• Standard cup measure
• Spatula
• Chefs Knife

METHOD:

A) For the Crepes:

• Mix all the ingredients in a large bowl and use a spatula to smooth out all the lumps.

• Let the batter stand for 20 minutes.

• Fry on a medium heat using a light pan, making thin crepes! 

B)For the Stuffing:

• Season the minced beef/chicken with ginger-garlic paste, salt and pepper. Leave for 20 minutes.

• Now add the oil, cloves and rosemary to a heavy bottomed pan on high heat.

• Add the chopped onion and tomato. Brown well.

• Add the flavoured beef/ chicken to the sauteed veggies

• Sear the meat for 5-10 minutes, to really infuse those flavours in the meat.

• Add in your 1/2 cup of water/ stock and green peas. Reduce the heat, cover the pan and slow cook for 20 minutes.

• Uncover, Reduce till gravy is minimal and stuffing is almost completely dry.

C) Assembly:

• On a crepe, add 2 tablespoons of the stuffing and tightly fold the ends of the crepe towards the centre. Now make a tight roll, so the stuffing doesn't fall out!

• Egg wash the stuffed crepe and coat in breadcrumbs.

• Fry on medium heat in a light pan till breadcrumbs are toasty!

A truly melt-in-the-mouth, Goan Classic, pan-rolls will have you salivating by just looking at my pictures!

It takes a bit of effort with the double cooking, but its totally worth it!

Enjoy a sumptuous Goan dinner, with these crusty wonders!