Indian pancakes

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 17
Servings 4
Time 25 minutes

Ingredients

  • DOUGH
  • 240
    g
    white bread flour
  • 1
    large egg
  • 2
    ml
    salt
  • 75
    ml
    vegetable oil
  • 150
    ml
    lukewarm water
  • FILLING
  • 1
    bunch of spring onions, cut into thin rings
  • 2
    small onions, chopped
  • 2
    cloves garlic, crushed
  • 150
    ml
    vegetable oil
  • 400
    g
    minced beef
  • 30
    ml
    fresh coriander, chopped
  • 2
    ml
    ground cumin
  • 5
    ml
    sambal ulek (minced fresh chilli)
  • 15
    ml
    meat masala
  • 1
    large egg
 

Method

20 minutes
 
Mix the flour, egg, salt, 75 ml oil and lukewarm water to a soft dough in a mixing bowl. Knead dough until pliable. If it is still too sticky, grease your hands and the work surface with a little oil, and continue to knead briefly. Shape the dough into a ball, brush with a little oil, cover with a cloth and leave to rest for at least 2 hours. FILLING: Heat 30 ml oil in a frying pan. Sauté the spring onions, onions and garlic until transparent. Add the minced meat and brown over a medium heat for about 5 minutes. Add coriander, cumin, chilli, salt, pepper and masala. Remove from the heat and allow mixture to cool a little before stirring in the egg. Divide the dough into 6 equal-sized pieces and shape into balls. Roll out the balls, then carefully stretch it until it is about the size of an A4 sheet of paper. The pancakes should be paper-thin. Avoid splitting them. Divide filling and place in the centre of each pancake. Fold the dough like an envelope over the filling to encase it. Heat the remaining oil in a large frying pan. Place the pancakes in the frying pan, in 2 or 3 batches if necessary, and press them flat. Fry over a low to medium heat for 4 to 5 minutes on each side until crisp and brown. Serve garnished with red chilli, crispy fried onion rings and slices of cucumber.
 

Read more on: beef  |  shallow-fry
 

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