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Mutton Pantheras

Mutton Pantheras

Mutton Pantheras. Spicy mutton mince. Cocooned in the embrace of a warm crepe. Rolled in breadcrumbs. And fried to a sinful golden. Redolent of the Raj. Of lazy afternoons and hedonistic tea rituals. If this is not festive indulgence, what is ?
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Course Snacks
Cuisine Bengali, Indian

Ingredients
  

For the Stuffing

  • 200 g minced mutton
  • 2 onion finely chopped
  • 2 tsp ginger paste
  • 2 tsp green chili paste
  • 3 cloves garlic finely chopped
  • 1 tomato pureed
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 2 green cardamom
  • 2 cloves
  • 1 half inch cinnamon stick
  • 1 tsp lemon juice
  • 1/4 cup coriander leaves
  • 2 tbsp mustard oil
  • 1/2 tsp garam masala powder
  • salt to taste

For the crepes

  • 3/4 cup plain flour
  • 1/2 cup milk
  • 1 egg whipped
  • 1 tsp black pepper powder
  • salt to taste
  • vegetable oil for cooking

Assembling the Pantheras

  • 2 eggs
  • 1 tsp black pepper powder
  • salt to taste
  • breadcrumbs for coating
  • vegetable oil for frying

Instructions
 

For the stuffing

  • Heat oil in a pan, add the crushed cinnamon, green cardamom, and cloves, allow them to splutter.
  • Once the spices have released their aroma, discard the spices.
  • To the same oil, add the chopped onions and garlic, cook till the onions take a light brown tinge.
  • Stir in the ginger paste, green chili paste and tomato puree, cook for a further 5 minutes.
  • Add the turmeric powder, red chili powder, cumin powder and coriander powder, cook over a medium flame till oil starts to separate from the masala.
  • Now add the mutton mince, mix well, sprinkle in the salt, continue to cook over a low flame for 20 odd minutes till the mince is almost cooked.
  • Adjust seasonings.
  • Finish with the chopped coriander leaves, a squeeze of lemon and a generous sprinkle of garam masala powder.
  • Allow to cool to room temperature. Keep aside.

For the crepes

  • Take the plain flour in a bowl.
  • Add the milk, whipped egg , salt, black pepper powder and ½ cup of water, whisk to make a smooth batter. The batter needs to be a medium-thick one with pouring consistency. If the batter is too thick, feel free to add a little water. Keep aside, 15 minutes or so. (Care should be taken that there are no lumps in the batter.)
  • Heat a frying pan over medium heat, brush with very little oil. Give the batter a hearty stir.
  • Pour 2 small ladle full of batter onto the middle of the pan, spread it evenly around the pan by rotating it. (This needs to be done real quick before the batter begins to set.) Cook till the batter just begins to set.
  • Place 2 tbsp of the cooked mutton mince in the middle of the crepe. Flatten the keema with a spoon, gently fold the crepe from all four sides as shown in the picture.
  • Press the crepe gently with a flat spatula to seal it properly. It should look like a sealed envelope. Carefully turn the crepe upside down, cook for another 2-3 minutes.
  • Allow to cool to room temperature. Keep aside.

Assembling the Pantheras

  • Crack the eggs in a big bowl, add a generous pinch of salt and pepper, whip well. Spread half the breadcrumbs on a flat plate.
  • Take a crepe, dip in the egg wash and roll in the breadcrumbs. Press the crumbed crepe gently to ensure it is coated evenly on all sides. Shake off any extra crumbs.
  • Repeat for all crepes.
  • Heat the oil in a deep frying pan, fry the crepes one by one till golden. Keep aside on a kitchen towel.
  • Serve hot with kasundi.