August 14, 2010
- Prep: 20 mins
- Cook: 20 mins
- Yields: 6 - 8 Servings
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.