Bis Keemiyaa

By azu  

August 14, 2010

Bis Keemiyaa 5 0 5 0
  • Prep: 20 mins
  • Cook: 20 mins
  • 20 mins

    20 mins

    40 mins

  • Yields: 6 - 8 Servings



1 cup smoked tuna – diced/sliced (substitute: 1 can Light meat tuna chunks)

1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped

⅓ cup curry leaves – finely chopped

1 cup onion – finely sliced

1 tbsp pepper – crushed

3 cups cabbage – finely sliced

5 eggs – hard boiled, chopped

Salt to taste


3 cups flour – sifted

⅓ cup vegetable oil

1 tsp salt

Warm water

Vegetable oil for frying


1Sauté the onions and curry leaves in the vegetable oil.

2Add the cabbage and stir-fry until the cabbage is soft.

3Add the tuna, Dorset Naga, pepper and eggs. Let stand to cool.

4In the meantime, 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.

5Break the finished dough into small golf ball sized pieces.

6Using a rolling pin spread each dough ball evenly into circles that are about 4 inches in diameter.

7Put about 2 teaspoons of the cabbage, egg and tuna mixture in the centre and fold two ends over it. Then fold the other two ends to form a square.

8Make a thick flour paste (water+flour) to glue the sides of the keemiyaa to prevent it from opening up during frying.

9Deep fry, drain and serve.



  1. X-aysh N-abysh says:

    I like this!!!!!!!!! n wanna try it………

  2. leegalus says:

    the old traditional biskeemiya does not have fish in it… i think this is one of the maldivian vegetarian hedhikaa of all time… i don’t think they even use curry leaves in it.. if they do than they take it out when they make the keemiyaa…

  3. faziiie says:

    thnks! really helpful


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