FISH CHINESE ROLLS

INGREDIENTS

Flour 500 grams

Eggs 04 numbers (to maintain elasticity)

Water sufficient

Crystal salt diluted in water to taste

Breadcrumbs 250 grams

Fish canned 01 number (liquid drained)

Potato boiled with skin, peeled and chopped 250 grams

Onion chopped 01 number

Garlic chopped ½ teaspoon

Turmeric powder 1/8 teaspoon

Curry powder 02 teaspoons

Chili powder 01 teaspoon

Crushed pepper 1/8 teaspoon

Coriander leaves chopped 25 grams

Corn or sunflower oil 02 tablespoons

Table salt to taste

Oil for frying

METHOD

Prepare a batter with the flour, eggs, water and crystal salt. Pass through a strainer and RESERVE LITTLE BATTER IN TWO SMALL BOWLS (one for the rolls and the other for fried chicken winglets – RECIPE WILL FOLLOW AFTER THIS. Heat the corn or sunflower oil add the onion and garlic allow bit of browning now put in the turmeric, curry and chili powder, mix well. Now add the fish and keep stirring for sometime, put in the potato, mix well, remove from stove add the pepper, coriander leaves and table salt to taste. Prepare small pancakes (one ladle) in a non stick pan and cook only one side. Repeat this process till all the pancakes are cooked. Spread the stuffing on the pancakes on to the edge towards you, roll once or twice and fold both sides of the pancake inwards. Roll this tight into a cylindrical shape. Drop each roll into the batter, drain off excess batter and roll in breadcrumb. Shape it up with your hands and palm to maintain uniformity. Leave in the refrigerator for three (03) hours. Heat a pan with the oil on medium flame; FRY A FEW at a time to a golden brown colour. Keep on absorbent paper. Serve with homemade tomato ketchup.

PLEASE NOTE: Ideally this would be fun and helpful if two persons are involved.