Saute the Onions till golden brown and then transfer it to ay grinding jar - allow the onion to cool and then grind to a paste

Add the pureed onion back into the pan

Add the Chillies, Ginger & Garlic paste and Tomatoes

Add the spices and saute everything together

Add the water & salt to taste

Add the crushed Pepper

Allow everything to boil together

Add the meat and break up the lumps with the back of your spoon

Cook the meat till all the water evaporates about 40 mins

Add frozen peas

Add the chopped Coriander and allow to cool

Start with the pre sifted Flour, add Water a little at a time and whisk together to blend

Add the Eggs and most of the Water

Add the remaining Water in the batter as it thickens towards the end

Add some oil to a hot pan, and pour in 1/4 cup of the batter

Add it to the centre of the pan, and swirl it all around

Allow it to cook, and then turn the pan around and tap it on the board

Keep doing this cooking the crepes on one side.

Transfer the crepes to another surface where they can cool completely

This batch should make 20 - 22 crepes

Place the crepe down, cooked side down

Add about 2 tbsps of the filling towards the top of the circle

Fold the sides over

Since we’ve cooked one side, the other side, is semi sticky and is easy to hold together when you fold it

Fold over the top, tuck the filling in and roll

Again since one side is semi sticky you will not need to add anything to seal the pan roll

Roll the whole batch and keep aside

Dip the pan roll in the egg mixture first

Then drop it into breadcrumbs and with your dry hand cover it with breadcrumbs to coat

Once all the pan rolls are ready, gently drop them into hot oil

Cook them till the exterior is nice and golden brown and then remove