Friday, February 3, 2012



Meat (beef or mutton) minced
½ kg
Ginger paste
2 tea spoon
Garlic paste
1 tea spoon
Red chili powder
1 tea spoon
Bay leaf
Vegetable oil
¼ cup
Onion grated
½ cup
Green chili grated
1 tea spoon
Cinnamon, cardamom and clove equal quantity
2 tea spoon
Black pepper powder
¼ tea spoon
Mint leave grated
1 table spoon
2 cup
Wheat flour
1 cup
Toast powder
1 cup
Egg blended
1 cup
As per taste
For frying

Cooking Method:
Take meat into pan; add garlic, ginger, chili powder, bay leaf, ¼ cup oil and 1 cup of water. Heat the pan. When meat becomes well-cooked and water nearly dry then add onion, green chili, salt, spices, pepper and fry on low heat. Add 2 tea spoon flour on it, mix and fry 5 minutes. Take out the pan from heat.
Take blended eggs, add salt and water. Add flour by spreading on the mixture in 2-3 times. Mix well to make smooth paste. The mixture will not too thick.
Put non stick fry pan on medium heat. Spread little oil on it. Add small amount flour mixture on pan, spread mixture throughout the pan by holding pan handle. Keep 1 minute on low heat. Take out the paper like thin bread from pan. Make all breads like this way.
Take ½ cup flour and make thick paste by adding required water. 
Take one bread on a try, take 2 table spoon prepared meat and place on a marginal side of bread. Fold the bread over the meat stuff; fold the two ends over the stuff, then fold and roll to the end of the bread. At the end of the bread make sticky with flour paste and fix it with your finger. Make roll like all Pantharas this way.
Take one Pantharas, dip into blended egg, roll on the toast powder and keep in a plate. Make ready this way all Pantharas. Keep the tray in refrigerator for 30 minutes. Take out from refrigerator and fry until deep brown. Remove and drain on kitchen towel.

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