For the pancakes: 2 cups all-purpose flour 1 egg Pinch of turmeric (optional) Pinch salt 1 cup milk or more as needed
Combine flour, eggs and salt in a food processor or blender. Add enough milk to make a fluid batter. Now make the filling.
Ingredients for filling: 1/2 lb potatoes boiled and skins removed 1 can of salmon (substitute 1/2 lb leeks and carrots for vegetarian recipe) 1 onion chopped 1 tbsp vegetable oil 1/2 tsp of curry powder 1/2 tsp of chillie powder sprig of curry leaves (optional) salt pepper
Make filling: (for vegetarian recipe) Mash the potatoes. Finely chop the leeks and carrots. Stir fry the onions in oil in a pan for about 4-5mins under low heat.
Add the curry powder and chillie powder. Fry of a minute. Add the vegetables and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.
Make filling: (for fish recipe) Mash the potatoes. Flake the salmon. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the fish and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.
Now make the pancakes.
Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Coat the surface of the pan with piece of cloth soaked in vegetable oil. After it gets sizzling hot, ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Remove to a plate. Lay about 2 tbsp of the filling over edge of the pancake fold the two sides and roll. Repeat with the remaining batter.
Make the batter: Mix an egg with 1/2 cup of flour and pinch of salt. (you can use the same blender to do this).
Dip the rolls in the batter and then in bread crumbs.
Deep fry till golden brown and serve hot. Serve warm.
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