Goan Pan Rolls (Happy Pancake Day)

Today is Shrove Tuesday, also known as Pancake Tuesday.  It’s the day preceding Ash Wednesday, the first day of Lent.  I thought of presenting these savory pancakes that are pretty popular in Goan kitchens.  You can choose to make them with a spicy ground beef mixture, chicken, lamb, mutton or shrimp.  You can also make them as a dessert. I remember growing up with these wafer thin pancakes encased with fresh coconut and jaggery.  Whichever way you choose to make these, either sweet or savory, you can bet you won’t be stopping at just one.  It is pretty labor intensive, but the results will be worth it in the end.

• Ingredients for the filling:
• 1 1/2 lb ground beef
• 3 tablespoons vegetable oil
• 1 tsp cumin seeds
• 2 medium-sized onions chopped fine
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 2 tablespoons coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon garam masala
• Salt to taste
• 2 medium-sized tomatoes chopped fine
• Juice of 1/2 a lime
• 1/2 cup chopped fresh cilantro leaves

To make the filling:

• Heat the cooking oil in a wok or deep pan, on medium heat.
• Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden colour.
• Add the ginger and garlic pastes and fry for 1 minute.
• Add the ground beef and all the powdered spices – coriander, cumin, garam masala and salt to taste.
• Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
• Add the tomatoes, stir and cook till they are soft.
• Turn off the stove, add the lime juice, and chopped cilantro leaves.

Here are some step-by-step pictures on creating wafer thin pancakes.

To make the pancake batter:

• 2 cups of all purpose flour
• 2 cups water
• 1 cup milk
• 1 egg
• Salt to taste
• 3 tablespoons vegetable oil

• Mix all the pancake ingredients together in a deep bowl and whisk till a smooth batter is formed.
• Set up a frying pan on medium heat. Grease it with a brush so that it is lightly coated. This will prevent the pancakes from sticking. Each Pan Roll must be filled and rolled while the pancake is still warm as this helps it ‘stick’ and prevents it from unrolling.
• When the pan is hot, use a ladle to pour a small amount of the batter onto the centre of the pan. Swirl the pan to spread the batter into a thin pancake or crepe (see picture above). Let it cook until the batter fully sets, however do not let the pancake brown. You do not need to flip the pancake. When it is ready, take it off onto a flat plate to fill.

After the first pan roll has been rolled, the process goes by pretty fast.  When they are all rolled, pan fry each one by dipping in an egg wash and breadcrumbs.  Served as an appetizer or main meal, these pan rolls evoke some fond memories for me.  Serve with tomato ketchup or a chutney of choice.

I’m sharing these at Fiesta Friday