How to make Fish Rolls -

Boiled fish fillets mixed with besan and masalas, shaped into rolls and deep fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fish fillets (फिश फिले), Gram flour (besan) (बेसन)

Cuisine : Indian

Course : Snacks and Starters

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Fish Rolls

Fish Rolls Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Fish Rolls Recipe

  • Fish fillets boiled and mashed 400 grams

  • Gram flour (besan) 1 1/2 cups tablespoons

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder 1/4 tablespoon

  • Salt to taste

  • Onion finely chopped 1 medium

  • Chaat masala 1/2 teaspoon

  • Fresh mint leaves finely chopped 25-30

  • Bread crumbs 2-3 tablespoons

  • Oil to deep fry


Step 1

Heat sufficient oil in a non stick kadai. Mix together 1½ cups besan, ginger-garlic paste, ½ tsp red chilli powder, turmeric powder, salt and approximately ½ cup water to make a thick batter.

Step 2

Place fish fillets in a bowl. Add onion, remaining red chilli powder, chaat masala, salt, mint leaves and mix.

Step 3

Spread the remaining besan and breadcrumbs in separate plates.Make small elongated rolls of the fish mixture.

Step 4

Dust each roll with dry besan. Dip in the besan batter and coat them with breadcrumbs.

Step 5

Deep fry in the hot oil till golden and crisp. Drain on absorbent paper. Serve hot

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.