Snacks
PAN ROLLS
Watch How It's Made
Instructions
- 1
Add flour, corn flour, two whole eggs, water and milk in a bowl.
- 2
Beat until smooth with a spiral beater or with an electric stick mixer.
- 3
The batter should coat the back of a ladle for the right consistency.
- 4
Prepare a flat frying pan five to six inches in diameter.
- 5
Rub the oil with a paper towel or oil spray the pan or use a non-stick frying pan.
- 6
Prepare a flat plate and rub oil or oil spray to place the cooked pancakes.
- 7
Pour one to two tablespoons of batter into the fry pan and swirl the pan so it coats all over.
- 8
The pancake will take few seconds to cook on a low flame.
- 9
Turn it over on to the oiled plate.
- 10
Place a tablespoon of filling mixture of your choice, meat filling lamb or chicken minced curry or fish filling, approximately about an inch from one end.
- 11
Fold the cooked pancake on two sides to the center, roll from your end and use some batter or egg wash to stick the other end to form a roll.
- 12
While you are rolling the pancake, pour the batter for the next pancake.
- 13
Follow the same procedure until the mixture is finished.
- 14
Place the breadcrumbs in a wide bowl.
- 15
Beat the two eggs in a wide dish or bowl.
- 16
Dip each roll in egg wash and drop rolls one at a time into the breadcrumbs.
- 17
Shake the bowl to coat the rolls on all side.
- 18
Remove and place on a tray.
- 19
Repeat the process until all the rolls are coated with the crumbs and ready for frying.
- 20
Heat the oil in a frying pan or a deep fryer and fry couple of rolls at a time on medium heat.
- 21
Fry the rolls for a minute or two until the crumb turns golden brown.
- 22
Remove the roll and place it on a paper towel.