Fish: 2 cups (fish boiled with salt and turmeric powder, remove the bones and mash with hand)
Ginger finely chopped: ½ tsp
Garlic finely chopped: ½ tsp
Green chilli finely chopped: 3
Curry leaves, finely chopped: 3tbsp
Turmeric powder: a pinch
Chilli powder: ¼ tsp
Oil: 2 tbsp
Maida/Plain Flour: 1 cup
Water: as needed
Oil: for deep frying
Method Of Preparation
In a bowl add maida, salt and egg. Add enough water to make it a thin batter.
Heat a tawa, take a ladle of the batter and make thin doshas.
Take it out when it is done and keep aside.
Heat 2tbsp oil in a pan add chopped ginger and garlic pieces, stir for a while
Add chopped onion and green chilli.
When onion turns light brown, add turmeric powder and chilli powder
Sit for a minute and add curry leaves and fish kheema.
Close with a lid and keep in low flame for 3-4 minutes.
Take each pan cake and spread the fish masala in each pan cakes and fold or roll it in such a way that filling is completely secure and press the edges to get it sealed.
Heat oil in a pan for deep frying.
Take each roll and dip this in egg and roll in bread crumps.
Serve hot with tea.