Batter
Ingredients
3 cups plain flour.
1 egg.
½ tsp salt.
Water.
Method
Put one cup water to a blender.
Add the flour, egg and salt.
Add one more cup of water and blend well.
This should be a creamy consistency like the pan cake batter. If necessary add more water.
Fish Filling
Ingredients
250g fish boiled and mashed.
500g boiled mashed potato.
¼ tsp mustard seeds
1 tsp garlic paste.
½ tsp ginger paste.
Few curry leaves
½ a big onion chopped.
2 green chillies chopped.
½ tsp chillie powder
½ tsp pepper powder.
¼ tsp turmeric powder.
1 tsp salt.
Bread crumbs
Oil to deep fry
Method
Heat oil in a pan and add mustard seeds. When it starts cracking add ginger garlic paste and curry leaves and mix for 2 minutes.
Add onion and green chillies and mix for 5 minutes.
Add the mashed fish, chillie powder, pepper powder, turmeric powder and salt and mix for 3 minutes.
Add the mashed potato and mix well.
Taste the filling and if you need more salt you can add some.
Leave to cool.
Making rolls
Heat a 20 cm - 22 cm frying pan and apply little oil.
Add a spoonful of batter to coat the pan. Make a thin pan cake.
Once its cooked flip on to a board.
Put 1 tbsp of the filling to the middle of the roll.
Fold on both sides.
Roll it tightly.
Finish making rest of the rolls.
Make a batter with 1 cup flour and about ½ cup water or if you have left over batter you can add some flour to it and make a little thicker like for pancake.
Take a roll and roll it in the batter well.
Immediately roll it in bread crumbs.
All the sides should be well coated.
Do the same to the rest of the rolls.
Heat oil in a pan and deep fry the rolls in high heat.
Crispy yummy rolls are ready to be served.
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