Rolls

                                                      

This recipe, like cutlets, has probably made its way into our kitchens from Sri Lanka. I never made this myself until recently I asked my mum about it. It takes a little time to make it but the end result is quite a tasty treat. It is called rolls because its a pancake, with fish filling inside and then rolled into a cigar-shaped parcel, dipped in flour batter, then eggs and finally rolled in dried bread crumbs and fried!!! Great for a snack, a kid's b'day party or even to break your fast during this Ramadhan month

For the pancake :

1 cup flour, sifted

1 egg, beaten

a big pinch of salt

about 300 ml water

1. Mix everything well in a bowl to make a smooth batter. Leave it to sit in the fridge for about 20 minutes.

2. Prepare pancakes by heating a small nonstick frying pan, and rub a little oil using a tissue or clean cloth on the pan. Add a ladle of batter and make a small pancake, about 4 inches, spread it around with the back of the ladle.

3. Leave to cool while you make the filling.

Filling :

1 large onion or two small ones, sliced into thin half-moons

1 can of tuna, oil or water drained
1 " piece ginger, grated
2 green chillies, finely sliced
5 curry leaves
1 small potato, peeled, boiled and mashed
a small handful of green peas ( optional)
juice of half a lemon or 1 lime

salt

pepper

oil

4. Place half the onions into a bowl, add salt and lemon or lime juice, and mix with your hands till they go soft. You are probably going to notice this method is very common in all the Maldivian snacks.

5. Add chillies, and ginger and mix well. Flake your tuna and mix. add salt and a good helping of pepper. Mix in potatoes and peas if using.

6. Heat some oil in a pan, add the remaining onions and the curry leaves and saute till nice and soft and just starting to change colour. Add your fish mixture and cook, stirring for about 2-3 minutes.

Cool. Remove the curry leaves

To assemble the rolls:

7. Make a paste of flour and water ( about 2 tbsp flour with a few teaspoons of water).

8. Place a pancake on a plate or workbench, add a teaspoonful of fish mixture at one end of the pancake, and shape it to a small sausage-like shape. Using a fingertip, apply the flour paste on the sides of the pancake, and bring the two sides in and stick together.

9. Take the smaller side the one near the fish mixture, carefully roll it up towards the other end, apply some more flour paste on the free end and stick it to the rolled-up pancake. Repeat with the rest.

To coat the rolls you need

A thin flour batter ( made with 1/4 cup flour and 1/2 cup water or a little more)

1 large egg beaten

dried bread crumbs ( make your own by toasting a stale slice of bread in the oven or stove top and grinding it )

10. Dip the rolls in flour batter, then eggs, then roll in bread crumbs. Make sure all sides and crevices are covered.

11. Heat oil in a wok or deep saucepan or an electric frying till quite hot.

12. Deep fry the rolls in hot oil till nice and dark golden brown. Serve warm.