Chicken Pantheras

Did you know that some dishes that are famous in Kolkata were specifically developed by the erstwhile nobility to entertain the British? For instance, cooks from Chittagong, known for their culinary skills, created ‘pantheras’, a fried minced meat roll especially for when the British would visit India. Pantheras is a snack which looks like the Chinese Spring roll but flavour and technique-wise are quite different. My recipe has been adapted from Kolkata’s Anglo-Indian cuisine. This recipe is easy, a little time consuming but an excellent party starter. It’s also very flexible – you can use minced meat, fish, veggies and even finely chopped soy filling. Pantheras is another forgotten recipe that’s rich, delicious, and an absolute crowd pleaser!


  • Makes 5 Pantheras
  • For the Filling
  • 2 Tbsp Oil
  • 1 Cup Onion (finely chopped)
  • 1 Tsp Garlic (finely chopped)
  • 1 Tsp Ginger (finely chopped)
  • 1 Cinnamon Stick
  • 2 Cardamom
  • 3 Cloves 
  • 1 Bay Leaf 
  • 1 Tsp Red Chilli Powder 
  • 1/2 Tsp Turmeric Powder 
  • 1/2 Tsp Cumin Powder 
  • 1/2 Tsp Black Pepper
  • 1/2 Cup Potato (chopped)
  • 250 gms Chicken (ground)
  • 1 Tsp Chilli/ Schezwan Sauce
  • 1 Tsp Soya Sauce
  • Salt to Taste
  • For the Crepe Batter
  • 1 Cup All-Purpose Flour 
  • 1 Egg 
  • Salt to Taste 
  • 2 Cup Water (room temperature)
  • For the Pantheras
  • 1 Cup Bread Crumbs 
  • 1 Egg (whisked)
  • Oil (for frying)


Prep: 10 minutes
Cooking: 25 minutes

  1. To prepare the filling, take a heated pan and add cinnamon, cardamom, cloves and bay leaves. Sauté for a few seconds.
  2. Then add onion, garlic and ginger. Keep sautéing on medium heat till the onions become translucent. Now add red chilli, cumin and turmeric powder. Sauté all ingredients well for a few minutes.
  3. Next, add chopped potatoes and keep stirring. Add water as required (you don’t want the mixture to be watery, so use with caution).
  4. Once the potatoes are half cooked, add ground chicken with salt and black pepper. Mix all the ingredients well. Cover with lid and cook for 10 minutes at a medium-high flame, mixing occasionally.
  5. Now add the soya sauce and chilli sauce. Mix for another 5 minutes. Once the mince/keema is cooked, turn off the heat and set it aside.
  6. To prepare the crepe, take a bowl, add flour, egg, salt and water. Whisk all the ingredients making sure no lumps are formed. Check the consistency using a spoon – the batter must not be too thick but should be sticking to your finger or the spoon. Rest the batter for 10 minutes. Mix it with a spoon again before making the crepes.
  7. Heat a non-stick pan on a medium-high flame (make sure the pan is hot before you start making the crepes). 
  8. Grease the pan with oil and pour a large spoonful of batter (use a medium-size ladle). Slightly move/twist the pan so the batter reaches all sides, making a round shape. Allow for one side to cook well (roughly 2-3 minutes). The crepe should easily slide off the pan. 
  9. Grease the pan once again and start making the next crepe (always whisk the batter before use). 
  10. Once all your crepes are cooked, start making the rolls one at a time. To prepare the pantheras, place one crepe (the uncooked side) facing top on a plate and put a big spoonful of the filling mixture on one side. Fold the sides of the crepe first, then fold the top and roll till the end. Repeat the process and complete making all the rolls. 
  11. Now dip the rolls into the whisked egg and roll them in breadcrumbs. Repeat till all the keema rolls are prepared. 
  12. You can either fry them immediately or cool and store the same in the fridge for later use (use an airtight container and place butter papers between rolls for easier use later). 
  13. Heat oil in a deep pan and shallow fry the rolls on medium flame till the outside is golden. Serve hot with any sauce of your choice and fresh onions.