Indian Kheema Pan Rolls

Pan Rolls / Taquitos

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Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 15 to 20
Nutrition Facts (per serving)
219 Calories
13g Fat
16g Carbs
9g Protein
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Nutrition Facts
Servings: 15 to 20
Amount per serving
Calories 219
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 12%
Cholesterol 30mg 10%
Sodium 114mg 5%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 9g
Vitamin C 3mg 14%
Calcium 47mg 4%
Iron 2mg 11%
Potassium 198mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Similar to a deep-fried taquito, egg roll, or other fried, meaty handheld snack, these Indian delights combine meat filling in a crispy wrapper. Kheema pan rolls use thin savory pancakes to hug a filling in place while being deep-fried. The process of making these savory snacks can be time-consuming, but the resulting flavor makes it worth it.

Serve kheema pan rolls hot, warm, or at room temperature with mint-coriander chutney or tamarind chutney.

Ingredients

For the Filling:

  • 3 tablespoons vegetable oil, or canola, or sunflower oil

  • 1 teaspoon cumin seeds

  • 2 medium onions

  • 1 tablespoon garlic paste

  • 1 tablespoon ginger paste

  • 1 pound ground beef, or ground chicken, lamb, or mutton

  • 2 tablespoons ground coriander

  • 1 tablespoon ground cumin

  • 1 tablespoon garam masala

  • 1 dash salt

  • 2 medium tomatoes, finely chopped

  • 1 tablespoon lime juice (juice of 1/2 a lime)

  • 1/2 cup chopped fresh cilantro leaves

For the Pancakes:

  • 2 cups all-purpose flour

  • 2 cups water

  • 1 cup milk

  • 1 large egg

  • 1 dash salt, or to taste

  • 3 to 4 tablespoons vegetable oil, or canola oil, or sunflower oil

For Frying:

  • 1 cup breadcrumbs

  • Oil for deep frying

Steps to Make It

Make the Filling

  1. Gather the ingredients.

  2. Heat the oil in a wok or deep pan over medium heat.

  3. Add the cumin seeds and stir-fry for 1 minute. Add the onions and fry until they turn a pale golden color.

  4. Add the ginger and garlic pastes and stir-fry for 1 minute.

  5. Add the ground beef and coriander, cumin, garam masala, and salt. Cook until the meat turns evenly brown, stirring often to prevent burning. This should take about 5 to 7 minutes.

  6. Add the tomatoes and cook until they soften, stirring frequently.

  7. Remove the pan from the heat; add the lime juice and chopped coriander leaves and stir. Set aside to cool.

 

Make the Pancakes

  1. Gather the ingredients.

  2. Combine all of the pancake ingredients in a deep bowl and whisk into a smooth batter.

  3. Set a frying pan over medium heat. Coat lightly with oil.

  4. When the oil shimmers, use a ladle to pour a small amount of the batter into the center of the pan. Swirl the pan to spread the batter into a thin pancake, then cover the pan with a lid. Let it cook until the batter fully sets, but do not let the pancake turn brown. You do not need to flip the pancake. When it is ready, transfer it to a flat plate to fill. (Do not make the remaining pancakes at this time; they need to be filled when warm.)

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Assemble the Rolls

  1. Immediately add 2 to 3 tablespoons of the kheema filling to the center of the pancake. Roll the pancake (while it's still warm) as you would an egg or spring roll, folding in two sides to prevent the filling from falling out and then rolling it away from you. Set it seam-side down on a sheet pan or tray lined with wax paper.

  2. Make and fill the remaining pancakes one at a time, setting them on the wax paper as you finish each one. Reserve a little batter to dip the rolls in before frying.

  3. After you prepare all of the rolls, dip each one in the remaining batter to coat it well on all sides, then roll it in the breadcrumbs.

  4. In a large pot, heat about a quart of oil to 350 F for frying.

  5. Deep-fry one or two rolls at a time until they turn golden brown all over. Use a slotted spoon to remove them from the oil and set them aside to drain on paper towels. Continue frying batches of rolls.

  6. Serve warm with chutney as a dipping sauce. Enjoy!

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