Beef Panthras

Stuff

Filling

  • 1 tbsn canola or vege oil
  • 1 large or 2 small onions, fine chopped
  • 2 – 3 cloves garlic, fine chopped or grated
  • 1 small red chilli, fine chopped
  • 4 cm (thumb size) piece of ginger, peeled and fine chopped or grated
  • 400g beef mince
  • 1 tsn chilli powder
  • 1 tsn garam masala powder
  • 1 tsn cumin powder
  • 1 tsn coriander powder
  • 1 tsn salt
  • ½ cup water

Crepes

  • 1 tbsn butter
  • ½ tsn salt
  • 2 eggs
  • 1 ½ cups plain flour
  • 1 cup milk
  • 1 cup sparking mineral water (tap water is fine)
  • Further butter for frying crepes

For Deep Frying

  • 2 eggs, beaten
  • 1 cup panko bread crumbs, crushed
  • Oil for deep frying 

Method

Filling

  • Heat the oil in a medium heave pot of pan. Gently cook the onions, garlic, chilli and ginger until soft.
  • Add the beef mince and break up lumps with wooden spoon. Add the chilli powder, garam masala
  • cumin and coriander and salt – mix in well
  • Add ½ cup water, stir and boil until water has all evaporated (approx. 15 to 20 minutes)
  • Allow filling mixture to cool

Crepes

  • Melt the butter in a mixing bowl. Add the salt and 2 eggs, Beat to combine.
  • Add the plain flour, milk and water – beat to combine ensuring no lumps.
  • Heat large frying pan to medium. Add ½ tsn butter and brush to form a thin butter coating. Hold the frying pan on approx. 45 degree angle and slowly pour in enough crepe batter to thinly coat the pan – keep moving the pan around to ensure an even thin crepe. Cook only one side until golden brown. Repeat to make 6 crepes.

For Deep Frying

  • Lay a crepe on a board uncooked side down. Place approx. 1/6 of the filling in a line approx. 5 cm up from the bottom edge and 5 cm in from each edge. Fold over the bottom edge and give it one role upward. Now fold in the edges then continue rolling upwards until all but one fold. Brush egg on the last fold then finish rolling
  • Dip the roll in beaten egg to fully coat then roll in the crushed panko bread crumbs
  • Deep fry until golden brown – most likely in batches of 2 (approx. 5 to 8 minutes)

Serve

  • With you favorite sauces – eg sweet chilli, Harisa, Ketchup, BBQ, smoked yogurt

Quantities

  • Makes 6 rolled

Variations

  • Try lamb chicken or pork mince – maybe even venison. Or a combination of a couple
  • Try more chilli – more fresh red or green chilli

Original Recipe from Sushil Ravikumar  – Masterchef New Zealand 2013

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