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Bis Keemiyaa

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

 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

Sauté the onions and curry leaves in the vegetable oil.


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


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


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.


Break the finished dough into small golf ball sized pieces.


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


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.


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


Deep fry, drain and serve.

Nutrition Facts

Serving Size 6 - 8 Servings