AuthorazuIngredients
Directions
Squash garlic, ginger, curry leaves, chilies, lemon juice, salt and half of the onions.
Mix the tuna into the mixture.
Sauté the rest of the onions and mustard seeds in the vegetable oil.
Add the green peas and the previously prepared tuna mixture.
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 3 inches in diameter.
Put about 2 teaspoons of the tuna mixture in the center and fold two ends over it. Then roll so that you have a roll of tuna mixture, with both ends closed.
Make a thick flour paste (water+flour) to glue the sides of the keemiya to prevent it from opening up during frying.
Deep fry, drain and serve.
Ingredients
Directions
Squash garlic, ginger, curry leaves, chilies, lemon juice, salt and half of the onions.
Mix the tuna into the mixture.
Sauté the rest of the onions and mustard seeds in the vegetable oil.
Add the green peas and the previously prepared tuna mixture.
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 3 inches in diameter.
Put about 2 teaspoons of the tuna mixture in the center and fold two ends over it. Then roll so that you have a roll of tuna mixture, with both ends closed.
Make a thick flour paste (water+flour) to glue the sides of the keemiya to prevent it from opening up during frying.
Deep fry, drain and serve.
Fathin
For keemiyas we normally use hanaakuri hawaadh and garlic is optional.