Ingredients 

For Sauce

• 400 gm tomatoes - pureed
• 1 tbsp Cheese Powder
• 1 dstsp flour
• 1 dstsp  Butter

For Filling

• 300 gm minced meat
• 2 medium onions - chopped finely
• 100 gm tomatoes - chopped
• 6 cloves garlic - crushed
• 1/2 tsp garam masala
• 1 level tsp salt
• 2 tbsp green coriander - chopped
• 3-4 green chillies - chopped
• 2 tbsp oil

For Pancakes

• 125 gm flour
• 1 egg
• 1 cup milk mixed with
• 1/2 cup water
• 1/2 tsp oil to prevent sticking
• Pinch of salt

For Topping

• 100 gm Cheese - grated
• 1 capsicum - sliced

For Sauce

• Melt butter, add flour and fry for a few seconds.
• Remove from fire.
• Add cheese powder and tomato puree.
• Cook on a slow fire till thick and smooth.

For Filing

• Heat oil, add garlic and then the onions.
• Fry till brown, add tomatoes and cook till mixture browns further. 
• Mix in the Mince, garam masala, chillies and coriander.
• Add 1/2 cup water and cook till dry.

For Pancakes

• Sift flour and salt, beat in the egg.
• With a little milk and water mixture make a smooth, thick batter. Keep aside for a few minutes.
• Beat in the rest of the liquid.
• Pour into a jug and keep in a cool place for half an hour.
• Heat 1/2 teaspoon oil in a pan till smokes and covers the whole pan.
• Stir the batter and pour out a little at a time into greased pan. 
• Turn the pan around so that the batter spreads all over. 
• When set, flip pancake over and cook on the other side for a few seconds. 
• Put a little cooked minced mead down the centre and fold the pancake over it.
• Repeat with the rest of the batter and meat mixture.
• Place pancakes in a shallow heat-proof dish, cover with the tomato and cheese sauce, sprinkle grated cheese and capsicum and bake in a moderately hot over (190 C, Gas 5) for about 20 minutes, till the cheese browns.