Gulha

Authorazu

Yields1 Serving
Total Time45 minsPrep Time30 minsCook Time15 mins

Ingredients

Filling:
 1 cup smoked tuna – diced/sliced (substitute: 1 can Light meat tuna chunks)
 1/4 cup coconut – scraped/grated
 1/2 Scotch bonnet (githeyo mirus) – finely chopped
 1/4 cup curry leaves – finely chopped
 1/2 cup onion – finely sliced
 1cloves garlic – pressed/grated/very finely chopped
 1 tsp ginger – grated
 1/4 cup lemon juice
 1/4 tsp turmeric powder
 Salt to taste
Dough:
 1 cups flour – sifted
 1 tsp salt
 1/4 cup vegetable oil
 Warm water
Frying
 Vegetable oil

Directions

1

Squash the onions, garlic, ginger, curry leaves, chilies, lemon juice, turmeric powder and salt.

2

Add the tuna and coconut, and mix into a thick paste-like mixture.

3

Shape the mixture into small marble-sized balls.

For the dough
4

Add the oil and salt into the flour.

5

Add warm water and knead until you have a dry, smooth dough. Add the water gradually to make sure the dough does not turn out too sticky.

6

Shape the pieces of dough into cups and place filling inside; then close the cups and smooth into balls.

7

Deep fry over medium/low heat until brown and crisp.

Category

Ingredients

Filling:
 1 cup smoked tuna – diced/sliced (substitute: 1 can Light meat tuna chunks)
 1/4 cup coconut – scraped/grated
 1/2 Scotch bonnet (githeyo mirus) – finely chopped
 1/4 cup curry leaves – finely chopped
 1/2 cup onion – finely sliced
 1cloves garlic – pressed/grated/very finely chopped
 1 tsp ginger – grated
 1/4 cup lemon juice
 1/4 tsp turmeric powder
 Salt to taste
Dough:
 1 cups flour – sifted
 1 tsp salt
 1/4 cup vegetable oil
 Warm water
Frying
 Vegetable oil

Directions

1

Squash the onions, garlic, ginger, curry leaves, chilies, lemon juice, turmeric powder and salt.

2

Add the tuna and coconut, and mix into a thick paste-like mixture.

3

Shape the mixture into small marble-sized balls.

For the dough
4

Add the oil and salt into the flour.

5

Add warm water and knead until you have a dry, smooth dough. Add the water gradually to make sure the dough does not turn out too sticky.

6

Shape the pieces of dough into cups and place filling inside; then close the cups and smooth into balls.

7

Deep fry over medium/low heat until brown and crisp.

Gulha

3 thoughts on “Gulha

  • my god… who puts mugu in gulha???? i’m speechless… its kavaabu that ppl put mugu in these days… if u guys don’t know the true recipes, find it out, do ur reserch before u label it as maldivian and put it up on the internet,…

    • Thank you for the comment. We have updated the recipe. It was a mistake in editing.

  • hai, i like this recipe.
    u have any idea if i can get maldivian snacks in Malaysia?
    Or any idea if i can order online?
    i did google but end up with nothing.
    kindly help me, those snacks really mouth watering…he he he
    i’m serious buyer.

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