Bis Keemiyaa

Authorazu

DifficultyBeginnerYields1 Serving
Total Time40 minsPrep Time20 minsCook Time20 mins

Ingredients

Filling
 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
Dough
 3 cups flour – sifted
 ⅓ cup vegetable oil
 1 tsp salt
 Warm water
 Vegetable oil for frying

Directions

1

Sauté the onions and curry leaves in the vegetable oil.

2

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

3

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

4

In 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.

5

Break the finished dough into small golf ball sized pieces.

6

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

7

Put 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.

8

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

9

Deep fry, drain and serve.

Category

Ingredients

Filling
 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
Dough
 3 cups flour – sifted
 ⅓ cup vegetable oil
 1 tsp salt
 Warm water
 Vegetable oil for frying

Directions

1

Sauté the onions and curry leaves in the vegetable oil.

2

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

3

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

4

In 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.

5

Break the finished dough into small golf ball sized pieces.

6

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

7

Put 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.

8

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

9

Deep fry, drain and serve.

Bis Keemiyaa

4 thoughts on “Bis Keemiyaa

  • X-aysh N-abysh

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

  • 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…

  • thnks! really helpful

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