Kheema Pan Rolls

Image © Kreatorex | Dreamstime.com
Ratings (36)
  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Yield: 15 to 20 pan rolls

Similar to a deep-fried taquito, egg roll, or other meaty handheld snack, kheema pan rolls use thin savory pancakes to hug a filling in place for deep-frying. The process 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 or canola or sunflower oil
  • 1 teaspoon cumin seeds
  • 2 medium onions, finely chopped
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 pound ground beef (or ground chicken, lamb or mutton if you prefer)
  • 2 tablespoons coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon garam masala
  • Dash salt (or to taste)
  • 2 medium tomatoes, finely chopped
  • 1 tablespoon lime juice (juice of 1/2 a lime)
  • 1/2 cup chopped fresh coriander leaves
  • For the Pancakes:
  • 2 cups all-purpose flour
  • 2 cups water
  • 1 cup milk
  • 1 egg
  • Dash salt (or to taste)
  • 3 to 4 tablespoons vegetable or canola or sunflower oil
  • For Frying:
  • Vegetable oil for deep frying (or canola or sunflower oil)
  • 1 cup breadcrumbs

Steps to Make It

To make the filling

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

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

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

Add the ground beef and coriander, cumin, garam masala and salt to taste.

Cook until the meat turns evenly brown, stirring often to prevent burning. This should take about 5 to 7 minutes.

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

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

 

To make the pancakes

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

Set a frying pan on medium heat. Brush a light coat of oil on it.

When the oil shimmers, use a ladle to pour a small amount of the batter onto 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.

​​

To put the rolls together

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

One by one, make and fill pancakes, setting them aside as you finish each one. Reserve a little batter to dip the rolls in for frying.

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. Repeat this step for all of the rolls.

Heat about a quart of oil to 350 F for frying.

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.