This recipe was given to my mum by my dad’s sister, who resides in Bangladesh. Pantaras has become an Eid tradition in my home, every year after our month of fasting, we are requested by family members to make it. It is the most sought out snack among my family and friends.

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The center consists of creamy chicken with a crepe wrapped around it, made crispy by the coating of breadcrumbs. The process is quite lengthy thus the reason it only ever gets made once a year. Folding the crepe would be the hardest part so I have taken a step by step photo of the process.

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Tastes really yummy served with any chutney or sauce.

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Pantaras
Yields 14
Print
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Crepes
  1. 2 cups of Water
  2. 1 teaspoon Sugar
  3. 2 teaspoon Salt
  4. 2 cups Flour
  5. 2 Eggs
Filling
  1. 500g Chicken Breast chopped into tiny pieces
  2. Onion chopped
  3. 4 tablespoon oil
  4. 2 tablespoon crushed garlic
  5. 1 tablespoon crushed ginger
  6. Handful of chopped coriander leaves
  7. Cornflour
  8. Chopped chillies (optional)
  9. Salt & Pepper to taste
Coating
  1. Egg beaten
  2. Breadcrumbs
  3. Flour and water mixed together to be used as a paste
Instructions
  1. For Crepes
  2. Mix all ingredients together.
  3. On a non-stick pan make crepes.
  4. For Filling
  5. Fry onion in oil till brown.
  6. Add garlic, ginger and fry for about 1 minute.
  7. Add chicken, salt and pepper and cook.
  8. In a bowl mix a bit of water and cornflour, add it to the cooked chicken. This should thicken the gravy, if not, add some more.
  9. Add coriander, chillies and allow it to cool.
  10. Take a crepe and fill the center with filling.
  11. Roll it and use the paste mixture to glue it together.
  12. Dip it into the egg then coat with breadcrumbs.
  13. Deep fry until golden brown.
Madz's Kitchen http://www.madzskitchen.com/