Fish envelope

Ingredients:

• fish (preferably rohu) : 250 gms
• onion (finely chopped) : 1 cup
• garlic (finely chopped) : 2 tsp
• ginger (grated) : 2 tsp
• green chillies (finely chopped) : 2 tsp
• tomatoes (finely chopped) : 3 tsp
• carrot (grated) : 1/2 cup
• capsicum (finely chopped) : 1/2 cup
• lemon juice : 1 tsp
• salt and sugar, turmeric powder (to taste)
• flour : 500 gms
• refined oil : 250 ml
• baking soda
• garam masala

Procedure:

Marinate the fish with salt, a pinch of turmeric powder, and lemon juice for 15 minutes. Boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside. Fry the onions in 2 tsp refined oil, till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped tomato, and the grated carrot, and finally the capsicum. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), and a pinch of garam masala. Spread the mixture on the wok so that it gets completely dried.

Knead the flour with 4 tsp refined oil, a pinch of salt, 1/2 tsp baking soda, and some water. Cover the dough with a thin wet cloth for 1 hour. Make 12 small flour balls from the kneaded dough, and roll into the shape of thin puris. Place 2 tsp of the fish mixture inside each of the puris and fold. Deep fry these envelopes in refined oil over a low flame.

Serve hot with ketchup/chutneys as a snack