Recipe for Mince/Kheema Pan Rolls

Follow these steps to make the outer covering

• In a bowl, add 1 egg and 1 tspn salt and beat it together with a hand whisk
  
• Add 2 cups of All purpose flour(maida)
  
• Now Add the water little by little and whisk it to form a smooth free flowing batter

  Note:- Whenever I've whisked All purpose flour and water, I have never had lumps in my batter. The other option you have, if you don't have a whisk, is to use a mixer grinder or an electric beater and make the batter. Whether you use a whisk or a mixer grinder, The tip is to not have any lumps in your batter
  
• Take a non stick pan, grease it with some oil, using a silicon brush and place it on medium high flame
  
• Take a ladle and fill it half with the batter
  
• Once the pan is hot, Pour the batter on to the pan. Hold the handle of the pan and spread the batter in a circular direction
  
• After 2 minutes, flip the crepe
  
• Let it Cook for a minute or so and remove it on a plate 
  
• Follow these steps until all the batter is over. 

  Note:- you have to grease the pan before putting each ladle of batter 
• Let all the outer coverings cool completely,  at room temperature

In the mean while, we make the paste to cover the pan rolls. Follow these steps to make the paste

• In a small bowl, add 1 tbspn All purpose flour and very little water and mix it with your finger to form a paste. Once it's ready, keep it aside
  

Things to keep ready before making the panrolls

• A bowl with the stuffing with a spoon in it The outer coverings/crepes that we have pan fried

  A wide bowl with the bread crumbs

  A bowl with a beaten egg along with a brush

  The all purpose flour paste for closing the panrolls

  A big plate for placing the crumb coated pan rolls
  

Follow these steps to make the panrolls

• On a flat surface, place one fried outer covering/crepe and place 1 tbspn of the stuffing on it 
  
• Fold on both sides and roll
  
• On the four corners, apply some of the paste
  
• Roll the panrolls from one end to the other
  
• Close/Seal the Panrolls

  Note:- you may experience some difficultly in rolling the Panrolls initially. Just don't be in a hurry. You have to be patient and do it slowly. Also, if there are certain minor cracks in between, don't worry, it will get covered with the egg and bread crumbs. But if the cracks are too big, you will have to discard the outer covering. However, you can use the filling. 

  If you feel, the batter is too thin, you can add a little more All purpose flour to your batter. But Panrolls tastes better if the crepes are thin. 
  
• Now we egg wash each Panrolls and immediately drop them into the wide bowl of bread crumbs

  Tip:-Always hold the panroll in your left hand and brush with your right hand and drop the panroll into the bread crumbs bowl with your left hand only and coat your panroll with bread crumbs with your right hand(if you are a leftie, the process will be vice versa

  Note:-im saying this specifically for people who get easily agitated(like me) when things get 'messy'. In this manner, your right hand will be dry(easy to coat the bread crumbs), and only the left hand will be moist with the egg… And there is absolutely no mess!! Haha

  And this entire process gets completed without having to wash your hands every now and then in the middle of egg washing and bread crumb coating!! Yayyyy
  
• Moving on….Once all the panrolls are coated with bread crumbs, you can store them in an air tight container in the deep freezer for about 15-20 days

  Tip:- while placing them in the air tight container, always remember to use parchment paper as a separator, if placing them one above the other. Parchment paper ensures that each panroll is kept separated and avoids them from sticking to each other so it becomes easier and less messy when you remove them for future frying

  Note:- Since Panrolls are a bit time consuming to make, I usually make the panrolls a day in advance, wrap it with cling wrap and store it in the refrigerator and fry it at the time of serving the next day.
  
• When frying frozen pan rolls, ensure that the pan rolls are fully thawed and only then go ahead and fry them. Refrigerated ones can be fried as soon as you take them out.

Follow these steps to Fry the panrolls

• In a wide pan, add oil up to about 2-3 inches in height and place it on medium low flame
  
• Once the oil turns hot, add the pan rolls into the pan 
  
• Fry on both sides till it has acquired a nice light brown color and a crispy crust
  
• Then, fry it on the sides as well
  
• Once done, remove them on a kitchen paper napkin to soak out any excess oil
  
• And tadaaa… Your Mince Panrolls are ready to eat! 

  Enjoy them nice and hot with some ketchup or garlic mayo or you can just eat them as it is!! 

Recipe link for the Mince Stuffing

• https://chrizzosgrubscene.com/2019/07/17/recipe-for-dry-mince-or-stuffing-mince/
  

Recipe Link for Ginger Garlic

• https://chrizzosgrubscene.com/2019/08/14/recipe-for-home-made-ginger-garlic-paste/
  

Follow these steps to make the Jeerem Meerem Powder

• In a small mixer grinder, Grind together 100gms Cumin seeds, 100gms Pepper corns, 50gms Cloves (if its too strong, you can add about 25gms),50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 25gms)to a fine powder
• Transfer this spice mix into an Air Tight container(preferably glass)
• As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid
• You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc.
• Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)
• Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year. 

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