Ingredients

• 150 g - Tilapia fillets (or rohu, pomfret, tuna, mackerel, catla or any available variety provided it's boneless)
• 1/2 tsp - Garlic paste
• 3-4 tsp - Tomato sauce
• 1-2 tsp - Chilli sauce
• 200 g -White flour/maida
• 2 tsp - Oil
• 1 - Onion, grated
• 1 - Tomato, gratedSalt to taste
• Water (for preparing the dough)
• 2-3 g - Yeast.

How to Make Fish Vegetables spring roll

• 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.