Filling: Wash and clean keema. Heat oil in a kadhai and add 1 chopped onion and fry till it is golden. Then add keema, ginger garlic paste, salt and chilli powder. Mix well add a 1/2 cup water and cover lid. Cook on low flame.
When the keema is cooked and the water is absorbed, then add 1 finely chopped onion and coriander leaves and chillies. Mix well and then let it cool.
Meanwhile u can make the crepe batter. Add maida, salt and water and use a whisk and whisk well till no lumps are there. Add enough water to make a flowing consistency. Keep aside for 1 hour.
Heat a non stick pan/tawa. We will be making crepes on low flame throughout, so do not increase the flame. Brush a little oil on the tawa, add 1 ladle of the batter and spread like dosa batter in circular movements. As soon as the top is dry, gently use a spatula to lift the crepe and keep on rolling board (top side up, cooked side at the bottom).
Now keep 1 tbsp of the keema filling on top of the crepe, fold from the right and left side first, then pushing tightly from your body end make a roll and it will automatically stick at the end, so no paste required. Keep on a plate.
Continue making all the pantaras in this manner. You will have to roll while it's hot so don't wait for the crepes to cool down. Simultaneously, u will be making the crepes and put on the rolling board, put another batter on the tawa, while the crepe is being cooked u can fill the one on the rolling board.
When all the pantaras are ready, deep fry the ones you want to eat and the rest can be frozen in ziplock bags for another day.
