Bajiyaa

Authorazu

DifficultyIntermediateYields10 Servings
Total Time1 hrPrep Time45 minsCook Time15 mins

Ingredients

Filling:
 3 cups smoked tuna – diced/sliced substitute: 3 cans tuna chunks
 1 Scotch Bonnet (githeyo mirus) – finely chopped
 ½ cup curry leaves – finely chopped
 3 ½ cups Onion – finely sliced
 2 ½ tbsp Ginger – grated
 ¾ cup Lemon juice
 1 tbsp Curry powder
 1 tsp Chili powder
 ½ tsp Turmeric powder
 2 tsp Sugar
 Salt to taste
Dough
 2 cups Flour – sifted
 ½ cup Vegetable oil
 1 ½ tsp Salt
 Warm water
Frying
 Vegetable oil

Directions

1

Squash, ginger, chilies, lemon juice, salt and half of the onions and curry leaves.

2

Mix the tuna into the mixture.

3

Sauté the rest of the onions and curry leaves in the vegetable oil.

4

Add the previously prepared tuna mixture and sugar and stir-fry on low heat for about 5 minutes.

5

Make the dough by mixing all the ingredients for the dough and then adding warm water gradually and kneading until you have a dry, smooth dough.

6

Break the finished dough into small egg sized pieces.

7

Using a rolling pin spread each dough ball evenly into circles that are about 7 inches in diameter.

8

Cut the circle into 4 equal parts.

9

Place about 2 teaspoons of the tuna mixture in the center of each flour quarter and fold in all three sides to make a triangle.

10

Make a thick flour paste (water+flour) to glue the sides of the bajiya to prevent it from opening up during frying.

11

Deep fry, drain and serve. (alternative: arrange on a non-stick tray and bake for about 15 minutes in a moderate (gas mark 4 / 180˚C / 350 ˚F) oven).

12

Tip: Substitute the tuna with equal amounts of cooked chicken or beef (or any other meat) to make different kinds of bajiyaa.

Category

Ingredients

Filling:
 3 cups smoked tuna – diced/sliced substitute: 3 cans tuna chunks
 1 Scotch Bonnet (githeyo mirus) – finely chopped
 ½ cup curry leaves – finely chopped
 3 ½ cups Onion – finely sliced
 2 ½ tbsp Ginger – grated
 ¾ cup Lemon juice
 1 tbsp Curry powder
 1 tsp Chili powder
 ½ tsp Turmeric powder
 2 tsp Sugar
 Salt to taste
Dough
 2 cups Flour – sifted
 ½ cup Vegetable oil
 1 ½ tsp Salt
 Warm water
Frying
 Vegetable oil

Directions

1

Squash, ginger, chilies, lemon juice, salt and half of the onions and curry leaves.

2

Mix the tuna into the mixture.

3

Sauté the rest of the onions and curry leaves in the vegetable oil.

4

Add the previously prepared tuna mixture and sugar and stir-fry on low heat for about 5 minutes.

5

Make the dough by mixing all the ingredients for the dough and then adding warm water gradually and kneading until you have a dry, smooth dough.

6

Break the finished dough into small egg sized pieces.

7

Using a rolling pin spread each dough ball evenly into circles that are about 7 inches in diameter.

8

Cut the circle into 4 equal parts.

9

Place about 2 teaspoons of the tuna mixture in the center of each flour quarter and fold in all three sides to make a triangle.

10

Make a thick flour paste (water+flour) to glue the sides of the bajiya to prevent it from opening up during frying.

11

Deep fry, drain and serve. (alternative: arrange on a non-stick tray and bake for about 15 minutes in a moderate (gas mark 4 / 180˚C / 350 ˚F) oven).

12

Tip: Substitute the tuna with equal amounts of cooked chicken or beef (or any other meat) to make different kinds of bajiyaa.

Bajiyaa

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