Fish Roll
Fish rolls are made with a stuffing of fish, different vegetables and a variety of spices, covered in a wrapper and fried to golden brown in cooking oil.
Ingredients
- 500 gm fish boiled
To make the stuffing:
- 3 tbsp cooking oil
- 2 pieces onion finely chopped
- 7 pieces green chilies finely chopped
- 2 tbsp ginger garlic paste
- 2 pieces capsicum small size, finely chopped
- 2 tbsp spring onion white onion part, finely chopped
- 1 piece cabbage medium size, finely chopped
- 1 tbsp tikka masala powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder roasted
- 1 tsp salt
- 2 tbsp chili sauce
- 2 tbsp vinegar
- ¼ cup coriander leaves finely chopped
- ¼ cup mint leaves finely chopped
- 2 tbsp tomato ketchup
To make the rolls:
- Roll wrappers patti – As many required
To make the slurry:
- ¼ cup refined wheat flour maida
- Water An adequate amount
To fry the rolls:
- Refined oil An adequate amount
To serve the fish rolls:
- Tomato ketchup A small bowl
Instructions
- Heat 3 tbsp cooking oil in a pan. Put 2 finely chopped onions. Sauté.
- Add finely chopped pieces of 6 to 7 fresh green chilies and 2 tbsp of ginger and garlic paste. Mix. (Pro tip: Frying green chilies will enhance the taste and flavor).
- Next, add finely chopped pieces of 2 small capsicums and 2 spring onions (the white onion part only). Sauté.
- Next, add finely chopped pieces of 1 medium-sized cabbage. Mix.
- Now, add 1 tbsp of tikka masala powder, 1 tsp of cumin powder, ½ tsp of turmeric powder, 1 tsp of roasted coriander powder, 1 tsp of red chili powder, and 1 tsp of regular table salt. Mix in low flame for 2 to 3 minutes until the cabbage becomes soft.
- Add 2 tbsp of chili sauce and white vinegar. Mix.
- Add 500 gm of boiled and shredded fish. Mix.
- Add ¼ cup of finely chopped fresh coriander and mint leaves along with 2 tbsp of tomato ketchup. Turn the flame off, mix the ingredients, let it sit for a while to cool down.
- Take ¼ cup of refined wheat flour in a bowl. Add adequate water to make a slurry. Keep it aside.
- Take one roll wrapper (patti). Place it diagonally as shown. Put a little stuffing on the bottom corner.
- Fold the bottom.
- Fold the sides.
- Roll it.
- Apply slurry on one end.
- Complete the fish roll.
- Heat an adequate amount of refined oil in a kadai or frying pan. Put the rolls gently one by one.
- Flip and fry them on a low to medium flame. Remove when golden brown.
- Your tasty and spicy homemade fish rolls are ready. Lay them on a plate and serve them hot with a small bowl of tomato ketchup.
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Notes
I do not fry the fish rolls on high heat, as this will cause the wrapper to brown too quickly while leaving the inside undercooked. Remove the rolls once they turn a rich golden brown for the perfect crunch.
Finely chop all vegetables to achieve a smooth, well-blended stuffing in every bite.
I prefer adding chopped coriander and mint leaves just before cooling as it infuses a refreshing aroma and taste.
Ensure the slurry has the right consistency—mix ¼ cup refined wheat flour with water—to securely seal the rolls.
Place the stuffing diagonally on the wrapper for even distribution, creating a well-balanced roll. Fold the bottom corner over the stuffing, tuck in the sides, roll tightly, and seal with slurry for a neat, secure finish.
Nutrition Info (Estimation Only)
Nutrition Facts
Fish Roll
Amount per Serving
Calories
332
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
7
g
Cholesterol
64
mg
21
%
Sodium
381
mg
17
%
Potassium
901
mg
26
%
Carbohydrates
24
g
8
%
Fiber
7
g
29
%
Sugar
10
g
11
%
Protein
30
g
60
%
Vitamin A
701
IU
14
%
Vitamin C
87
mg
105
%
Calcium
130
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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