Pantaras

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• Step 1

  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.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

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