Tuesday, May 22, 2012

Chineese Rolls

For The Pan Cakes:
200 g  floura
11’2  egg
Pinch of salt
200 ml water

For The Filling:
250 g fish
300 g potatoes ,boiled and mashed
50 g  onion, chopped
25 g  garlic cloves, chopped
1  ginger , chopped
4 -5 curry leaves
11/2 tablespoon chili powder
¼ teaspoon turmeric
1 – 1½ tablespoons black pepper powder
3 tablespoons oil
½ tablespoon salt

For Deep Frying:
200 g of bread crumbs
1  egg – beaten
Oil to fry


Heat a large pan with oil in medium heat.
Then add chopped garlic, ginger & curry leaves. Fry it for nearly 2 minute.
Add the onions and fry it till it’s gets light brown.
Now   pinch of salt,
Add chili powder, turmeric, pepper & salt, mix the mixture well.
Reduce the heat to low and add mashed potato, mixed well  fish mixture.
Let it cool nearly 1 hour and now you have the filling for the Chinese rolls.

how to make pancake better
In a medium bowl, mix the flour & salt together. Then add the egg and 2 cups water. Mix it well, after it adds rest of the water and make a thick, smooth batter.

how to make the fish Rolls...
Heat a small frying pan and little bit of oil with a clean cloth on the pan. When it´s ready pour a large spoon full pancake batter on the pan and cover it. After 5 minutes take the cooked pancake out from the frying pan.
Keep it on a board, fill it with a full tablespoon of filling. (Place the filing on the middle of the pancake.)
Fold the two opposite sides into the middle, and from the bottom of the pan cake roll it nicely & tightly. Finely you’ll get a nice roll.

Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the rolls in beaten eggs (egg wash the rolls) and, coated it with bread crumbs well. And deep fry the rolls till you get nice golden Brown.

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