• Mix together all ingredients with a blender, starting with the egg and milk, adding flour bit by bit in between the water.
• Add one teaspoon oil to the mix.
• Heat a pan to very hot, add just enough oil to cover the pan, spread evenly. Drain excess if too much, wipe side of pan with kitchen towel.
• Use soup ladle to pour batter in heated pan - just enough to cover the pan's flat surface. Spread evenly.
• It should start forming bubbles almost immediately. Bake until top appears mostly dry.
• When one side comes loose easily (after about 30 - 40 seconds), flip.
• Cook on other side for about 10 seconds and slide out onto a plate. Repeat.
• Let the pancakes cool down for a cold platter before filling them. If served hot, you may fill the hot pancakes with hot mince.

For the mince filling

• Fry the onions in the oil until soft.
• Add mince and garlic. Fry for 5 minutes.
• Add spices and tomato paste. Stir while frying.
• Panfry until dry. Drain excess oil.
• Cool down for cold mince pancakes or fill hot pancakes with hot mince.