Max Nye’s mother Esther doesn’t save the family’s unique Jewish Iraqi-Indian recipes exclusively for holidays. But there are a few exceptions like this recipe for Pantras. The savory pancakes are rolled around turmeric-scented chicken and fried. Esther would make 60 or 70 of them for Rosh Hashanah celebrations when Max was growing up. “This is the one dish that me, and my sister, and dad always squabbled over every year,” Max says. They would plead with her not to serve the pantras to their guests and “keep them back just for us.”
To learn more about Max, his community, and his Rosh Hashanah table, read the full story on the Jewish Food Society’s recipe archive.
5 tablespoons canola oil, divided, plus more for frying
3 medium onions, diced
1-inch piece ginger, peeled
8 cloves garlic, peeled
4 teaspoons kosher salt, divided
1 teaspoon turmeric
1 pound chicken breast, minced
¼ cup fresh cilantro, roughly chopped
7 eggs, divided
4 cups water
3 cups all-purpose flour
Nonstick cooking spray
2 ½ cups breadcrumbs
Preparation
Heat 3 tablespoons of oil in a large skillet over low, and saute the onions for 15 minutes until soft. While you wait, grate the garlic and ginger, or pulse in a food processor. Set aside.
Once the onions have softened, add in the ginger, garlic, 2 teaspoons salt, and turmeric. Cook for 5 minutes to meld the flavors.
Increase the heat to medium-high, and add the chicken. Cook for 2 minutes, stirring frequently, making sure the chicken is evenly mixed. Cover and reduce the heat to low. Cook for 45 minutes, stirring intermittently. Once ready, take the lid off, increase the heat and cook for 2-3 minutes more to reduce any excess liquid. Remove from the heat and sprinkle in the fresh cilantro.
While the chicken cooks, prepare the pancake batter. In a large mixing bowl, whisk 3 eggs, 2 tablespoons oil, and 2 teaspoons salt. Add 4 cups of water and whisk again. Slowly add in the flour, making sure to get rid of any lumps.
Make the pancakes: Lightly coat a medium nonstick skillet with nonstick cooking spray over a medium heat. When it’s hot, add ¼ cup of the batter. Tilt and swirl the pan to make sure the batter is spread out over the whole pan (about a 6-inch diameter or more). After 20-30 seconds, when the batter is semi-solid and starts to bubble, flip the pancake and cook for another 20 seconds on the other side. Transfer to a paper towel-lined plate. Repeat the process to make around 25 pancakes, separating each one with a paper towel. The pancakes should be thin and flexible.
Assemble the pantras: Lay the first pancake out on a flat surface and add in 1 heaping tablespoon of chicken in a line along one edge. Fold the side of the pancake over the chicken about 1-inch. Fold up the bottom to encase the filling. Then roll up the pancake, sealing in the filling completely. Transfer to a parchment-lined baking tray or large surface. Repeat until all pantras are assembled.
Prepare the breading station: Whisk the remaining 4 eggs in a bowl and scatter the breadcrumbs on a large plate. Dip each pantras into the egg mix, and then coat with breadcrumbs, ensuring all sides are well covered.
In a large skillet, heat ½ cup of oil over medium heat. Once hot, add in a few pantras and fry for around 2-3 minutes on each side until golden-brown and crisp. Once ready, transfer them to a paper towel-lined plate to soak up the excess oil, and repeat the process for the remaining parcels. ½ cup of oil makes around 12 pantras, so top up as you go.
