100 gms maida (all-purpose flour)
2 tsp corn flour
1 egg
2 cups milk
Salt to taste
Oil for frying
For the stuffing:
2-3 onions, chopped
4 green chilies, chopped
1/2 tsp chili powder
1/4 tsp ginger-garlic paste
75 gms carrots, chopped
75 gms cabbage, chopped
A pinch of turmeric
1 tsp lemon juice
Salt to taste
Few coriander leaves, chopped
Oil for frying

Pan Rolls

1. Mix egg, milk, salt in a bowl and beat well. Also add maida, corn flour and make a fine batter.
2. Heat a flat pan, pour little oil and wipe off with a cloth or paper napkin. Pour a big spoonful of batter into the pan, spread the batter and make thin pancake.
3. When it is done, remove from the pan and repeat the process for the remaining batter. Keep the pancakes aside.
4. Heat oil in another pan for the curry and fry the chopped green chilies and onions until golden. Then add ginger-garlic paste, chili powder, turmeric, salt and chopped vegetables.
5. When the vegetables are tender, add coriander leaves, lemon juice and remove from heat.
6. Take each pancake, stuff the curry in the middle and roll the pancake from one end to the other. Seal the edges by using egg white.
7. Fry these rolls in hot oil until golden brown and serve hot with any sauce.
   Serves: 4-6
   Preparation time: 30-40 minutes