https://www.cutoutandkeep.net/projects/pantaras • Posted by Octopus Publishing
Makes about 12 I had never heard of pantaras before visiting Kolkata but found them being rolled at super speed on street-side stalls, ready for the lunchtime rush. Mine are filled with chicken, but you can replace it with your own choice of minced meat.
Makes about 12 I had never heard of pantaras before visiting Kolkata but found them being rolled at super speed on street-side stalls, ready for the lunchtime rush. Mine are filled with chicken, but you can replace it with your own choice of minced meat.
For the pancakes, put the flour, turmeric and salt into a mixing bowl. Add the eggs and water and whisk until smooth. Heat a non-stick frying pan over medium to low heat. Pour 50ml (2fl oz) of the batter into it and quickly spread it around to make a very thin pancake. Cook on each side for 20 seconds, then transfer to a plate. Repeat with the remaining batter to make 12 or so pancakes. For the filling, heat the oil in a wide saucepan over medium heat. Add the bay leaf, cloves, cardamom and cinnamon and cook for a few seconds. Add the onion and cook for about 5 minutes, until softened. Mix in the carrot and pepper and cook for another minute, until combined. Stir in the minced chicken, salt and chilli powder and cook for 10 minutes, until the chicken is done. Leave to cool slightly, then remove the cinnamon stick.
In a cup, mix the cornflour with the water to make a thin paste. To assemble, lay a pancake on your work surface. Arrange 11/2 tablespoons of the chicken mixture in a line just to one side of the centre of the pancake. Fold 1 edge of the pancake over either end of this filling. Brush a little cornflour paste on the edge of the pancake furthest away from the filling, then roll up from the opposite edge to encase the filling and make a tight cigar shape. Repeat with the remaining ingredients. Heat enough oil for deepfrying the pantaras in a deepfat fryer or heavy saucepan to 190°C (375°F). Line a plate with kitchen paper. Fry the rolls a few at a time for 2 minutes on each side, until crisp and golden. Transfer to the plate to drain while you fry the remaining rolls. Serve hot with Sichuan Sauce or Coriander and Spinach Chutney.
SICHUAN SAUCE Serves 6-8 Use with caution – this sauce is super spicy! Part of the Indian-Chinese fusion cuisine that is well loved in India today, this sauce is used in some very popular dishes. It also makes a great dipping sauce – if you’re brave enough to face the heat. 10–15 dried red chillies 100ml (31/2fl oz) sunflower oil 40 garlic cloves, finely chopped 7.5cm (3 inch) piece of fresh root ginger, peeled and finely chopped 6 spring onions, finely chopped 1 tablespoon sugar 1/2 teaspoon table salt 1 teaspoon white wine vinegar 50ml (2fl oz) water Cover the chillies with boiling water and leave to soak for 15 minutes. Once they are soft, drain off the water and transfer the chillies to a small food processor. Blitz to a paste, adding just enough water to loosen to the right consistency. Set aside. Heat the oil in a saucepan. Add the chopped garlic and cook over low heat for 10 minutes. Stir in the ginger and cook for 5 minutes. Add the spring onions and cook for 5 minutes more, until the spring onion has softened. Stir in the chilli paste and cook over a low heat for 10 minutes. Lastly, add the sugar, salt, vinegar and measured water and cook for 1 minute more. Leave to cool and serve cold. This sauce will keep in an airtight container in the refrigerator for 7–10 days.
CORIANDER AND SPINACH CHUTNEY Serves 6-8 The addition of chana dal makes this coriander chutney completely different to those you normally find in Indian restaurants – it has a creamier texture and a deliciously nutty flavour. In India it’s used in all sorts of dishes, from sandwiches to bhel puri, and also makes a great accompaniment to hot snacks such as samosa, pakora and kachori. 25g (1oz) split chickpeas (chana dal) 50g (13/4oz) coriander leaves 50g (13/4oz) spinach leaves 15g (1/2oz) mint leaves 4 garlic cloves 2.5cm (1 inch) piece of fresh root ginger, peeled 2 green chillies, sliced 1/2 teaspoon salt 50ml (2oz) natural yogurt Heat a dry frying pan over medium heat. Add the split chickpeas and toast for 3–4 minutes, until they turn golden in colour. Tip the toasted chickpeas into a small bowl and leave to cool. Using a small food processor, blend the coriander, spinach, mint, garlic, ginger, chillies, salt and roasted chickpeas until smooth. Add the yogurt and blend again. Transfer to a bowl to serve, or store in an airtight container in the refrigerator for 4–5 days.