Vegetable Pan Rolls

Vegetable Pan Rolls
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  • Total: 65 mins
  • Prep: 45 mins
  • Cook: 20 mins
  • Yield: 15-20 pan rolls (serves 15-20)
Nutritional Guidelines (per serving)
111 Calories
3g Fat
18g Carbs
4g Protein
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Nutrition Facts
Servings: 15-20 pan rolls (serves 15-20)
Amount per serving
Calories 111
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 5%
Cholesterol 14mg 5%
Sodium 185mg 8%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 9%
Protein 4g
Calcium 82mg 6%
*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.)

These Vegetable Pan Rolls are filled with a tasty concoction of cauliflower, potatoes and peas cooked in a blend of spices. They are the kind of food that makes you want more - it is almost impossible to eat only one! They take time to make but the result is well worth the effort!


  • For the Filling:
  • 1/4 kg/ 1/2 lb cauliflower florets (fresh or frozen)
  • 2 medium-sized potatoes, peeled (or not if you choose) washed and cut into 1/2" cubes
  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 tsp cumin seeds
  • 1 large onion chopped fine
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 large tomatoes chopped finely
  • 2 green chillies slit lengthwise (optional)
  • 1 cup shelled peas (fresh or frozen)
  • Salt to taste
  • 1/2 cup chopped fresh coriander
  • For the Pancakes:
  • 2 cups of all purpose flour
  • 2 cups water
  • 1 cup milk
  • 1 egg
  • Salt to taste
  • 3-4 tbsps vegetable (or canola or sunflower cooking oil)
  • You Also Need:
  • Vegetable (or canola sunflower cooking oil for deep frying)
  • 1 cup of breadcrumbs

Steps to Make It

To make the filling:

  1. If using fresh cauliflower, put the florets in a large bowl and cover with hot water. Add a teaspoon of salt and mix well. Keep aside for 10 minutes. After 10 minuteS rinse under running water and then cut into tiny pieces.

  2. Put the potatoes in a microwave-safe dish and cover with hot water. Add salt to taste and mix well. Cook on high for 3-4 minutes. You can also do this in a pan on the stove top. Cook till potatoes are par-boiled. Drain water and keep aside.

  3. Heat the cooking oil in a deep, heavy-bottomed pan on a medium flame. When oil is hot, add the cumin seeds and cook till spluttering stops. Now add the onion and fry till soft. Stir often. Add the ginger and garlic pastes now and fry for 1 minute.

  4. Add all the spices and fry for 1 minute. Now add the chopped tomatoes and green chilies (if using). Stir well and fry till tomatoes start to get soft (about 2-3 minutes).

  5. Now add the cauliflower florets, potatoes, and peas. Stir well. Add salt to taste. Cover the pan and cook for 3-5 minutes. Turn off heat.

  6. Add the coriander and stir to mix well. Keep the filling aside for later.

To make the pancakes:

  1. Mix all the pancake ingredients together in a deep bowl and whisk till a smooth batter is formed.

  2. 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 Vegetable Pan Roll must be filled and rolled while the pancake is still warm as this helps it 'stick' and prevents it from unrolling.

  3. 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. 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.

Putting the rolls together:

  1. Immediately add 2-3 tablespoons of the vegetable filling and roll the pancake (while still warm) as you would an egg or spring roll - turn two ends over to prevent filling from falling out and then form a roll.

  2. Make the rest of the batter up into pancakes, fill and roll and keep aside on baking paper. Reserve a little batter to dip the rolls in for frying.

  3. When all the rolls are ready, dip each one in the remaining batter, to coat well on all sides. Then roll in breadcrumbs to coat well. Repeat for all the rolls. Heat the cooking oil while you are doing this so that it is ready to use for deep frying when you are done.

  4. Deep fry one or two rolls at a time until they are golden brown all over. When done, use a slotted spoon to remove from the oil and keep aside on paper towels.

  5. Serve hot, warm or at room temperature with Mint-Coriander Chutney or Tamarind Chutney!