The Jews of Calcutta adopted this local treat as their own. Pantras, also called Pan Rolls are a type of spring roll, filled with ground chicken, turmeric, and cilantro and rolled into a pancake or egg wrapper, and then traditionally dipped in breadcrumbs and deep fried and served with a spicy coriander chutney or hilbeh which is made with fenugreek.
The unique combo of flavors is something you will absolutely love, but don’t miss out on the history of this nostalgic dish and the Jews of Calcutta here.
Ingredients
Servings 20 rolls
- 1 tablespoon neutral oil
- 1 onion finely chopped
- 1 pound ground chicken 500 g
- ½ teaspoon turmeric
- Salt and pepper to taste
- ½ cup chopped cilantro
- 1 16 ounce package egg roll wrappers
- 1 egg beaten
- Panko breadcrumbs or matzah meal
- Oil for frying
Nutritional Facts
Nutrition Facts
Indian Pantras, Unique Spring Rolls
Amount per Serving
Calories
147
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
30
mg
10
%
Sodium
169
mg
7
%
Potassium
157
mg
4
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
0.4
g
0
%
Protein
7
g
14
%
Vitamin A
42
IU
1
%
Vitamin C
1
mg
1
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a saute pan, heat oil over medium heat and saute onions until soft and lightly coloured. Add ground chicken and break it up in the pan. Add turmeric, salt and pepper and mix everything well until fully cooked.
- Turn off the heat and mix in the chopped cilantro.
- Lay out one spring roll wrapper. Put a tablespoon of the mixture at one end. Fold in both sides and roll into a spring roll shape.
- Using a pastry brush, brush some water around each edge and continue to roll to seal the pantras. Do this until the mixture is finished.
- Beat the egg ready for dipping. Pour the breadcrumbs on to a plate and season with salt and pepper.
- Fill a shallow saute pan halfway with oil and heat on a medium flame.
- Meanwhile, dip the pantras into beaten egg and then into the breadcrumbs and set to one side until they have all been breaded.
- Once the oil is hot, lower the pantras into the oil being careful not to splatter or crowd the pan.
- Once golden brown, drain on paper towels and serve warm or at room temperature with coriander chutney or hilbeh.
Video
Notes
They freeze very well so it’s great to batch prepare and then freeze raw. Defrost before cooking.
