
Ingredients:
•
Method:
- Boil the fish fillet in water for 10 mins.
- Strain the water when it softens. Keep it aside on absorbent paper to remove excess water.
- Heat oil in a pan and saute the onions and tomatoes.
- Cook until the vegetables soften.
- Add the garlic paste and salt to it.
- Saute until the raw smell goes. Now add the fish to the vegetables and mix well.
- Keep it aside.
- Now prepare dough with the white flour, oil, salt, yeast and water and keep aside for 30 mins.
- The yeast will turn the dough fluffy and soft.
- Divide the dough into equal small portions.
- Roll out small chapattis from each portions.
- Add one scoop of the mashed fish and place on the chapatti in the centre.
- Fold in from both the sides in a cylindrical shape and close both the ends.
- Place the roll on a non-stick frying pan and toast on dry heat (without oil) for 2 mins on both sides. This is to seal the fish well withing the dough case.
- Heat oil in a pan and deep fry the baked roll until golden.
- Serve hot with onions and ketchup.