Fish Lumpia

Ingredients for Fish Lumpia:

1. Fish with thick flesh, after removing spine and cut into pieces – ½ kg

    Celery leaves – A little

    Green chillies – 5, split lengthwise

    Ginger crushed – 1 small piece

    Salt and water – As required

2. Oil – 2 big spoons

3. Onions – 1, cut into very fine pieces

    Green chillies – 6, chopped

    Garlic crushed – 2 big spoons

4. Salt – As required

    Pepper powder – 1 small spoon

5. Cabbage – ½ cup, finely chopped

    Carrot – ½ cup, finely chopped

    Red capsicum – ½ cup, finely chopped

    Spring onion – ½ cup, finely chopped

6. Maida – 2 cups

    Vanaspati – 1 big spoon

    Salt – As required

7. Vanaspati – ½ cup

8. Maida – 2 big spoons

    Water – A little

9. Oil – For frying

How to prepare Fish Lumpia?

1. Cook fish along with all ingredients listed as 1. Water content should be fully absorbed.

2. Take fish pieces only from it and crush well using hands.

3. Heat oil in a pan and sauté ingredients no: 3.

4. When it’s done, add the smashed fish to it and mix well.

5. Add salt, pepper and ingredients no: 5 before you take it from flame.

6. Never cook the vegetables. It’s used as filling for Fish Lumpia.

7. Prepare samosa leaves using ingredients no: 6.

8. Inside each poori, place a little fish-vegetable filling.

9. Apply a little maida water (prepared by mixing maida and water) on the edges of poori.

10. Fold two extreme ends inwards and then roll the pooris with fillings inside.

11. Use some pressure to roll the lumpias.

12. Now deep fry in hot oil.

Follow these steps to prepare Samosa leaf

1. Mix together ingredients no: 6 and prepare dough similar to chapatti’s.

2. Now make small gooseberry sized balls out of them.

3. Spread maida powder and spread them like poori.  Each piece should be 3 inches in diameter.

4. Melt Vanaspati and keep aside.

5. Now take each poori, spread 1 spoon melted Vanaspati on its top, spread a little powder and cover it with another poori.

6. Continue the process for all pooris and keep aside for 10 minutes.

7. Again spread each poori set similar to chapatti, and heat slightly in a hot tawa.

8. Flip both sides. But take note, it should not be cooked. Also, its colour should not change.

9. Split them to two rotis once you take them from tawa.

10. Take each poori piece, and cut a ¼ inch piece from both sides.

11. Then cut each piece into two halves.

12. Take each piece and fold into cone shape.

13. Now you can place the filling inside.

Courtesy: Vanitha Magazine November 1-14, 2016

Read a few more delicious fish snacks recipes for your evening tea. Click on the images in the gallery to read.