Place 1tbsp of cooking oil in a pan. When slightly hot, drop in the chopped onions, and fry to a golden brown. Remove the pan from the flame and then add the chopped tomatoes, ginger-garlic paste, chilli powder, mixed spices, the mince, and salt to taste.
Fry for a few minutes on a medium flame. If the ingredients catch at the bottom of the pan, you can add a little water so as to release the caught ingredients. Now add the mince along with a cup of water and cook until all the water has evaporated. The mince should be quite dry and not soggy.
Mix the flour, water, fresh coriander and salt, into a medium batter, slightly thinner than that used for pancakes. If there are lumps in the mixture, put it through a sieve.
Using a small piece of cloth or folded kitchen paper, rub the bottom of the pan with oil. For medium sized pan-rolls, use an 8” size frying pan. Heat the pan on a medium flame. When the pan is medium hot, pour in a large serving spoonful of the pan-roll liquid. Swirl the pan so that the bottom is fully covered with the mixture. Can also use the back of a spoon to spread the mixture evenly.
Allow to cook on one side. The other side will looked cooked, but there is no need to flip the pan-roll. The pan-roll should not be thick, or else it will be hard to fold it into the required shape.
Place the pan-roll on a plate or cutting board. While the pan-roll is still warm, place about three heaped teaspoons of cooked mince. Fold over one end, then the two sides, and roll over to form a neat roll. Press lightly into shape.
Dip the palm of you hand into the beaten egg white and coat the formed pan-roll on all the outer surfaces. Coat all sides with breadcrumbs. Shallow fry on each side. Oil should be medium hot. If too hot, the outer surface will get immediately burnt. If the oil is too cold, the pan-roll will absorb the oil and get soggy. Drain on an absorbent kitchen paper to remove any excess oil.
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