Keemiyaa

Authorazu

DifficultyBeginnerYields1 Serving
Total Time40 minsPrep Time25 minsCook Time15 mins

Ingredients

Filling
 3 cups smoked tuna – diced/sliced (substitute: 3 cans Light meat tuna chunks)
 1 Scotch Bonnet (githeyo mirus) – finely chopped
 ⅓ cup curry leaves – finely chopped
 2 cups green peas – drained
 1 cup onion – finely sliced
 2 cloves garlic – pressed/grated/very finely chopped
 1 tbsp ginger – grated
 ½ tsp mustard seeds
 ½ cup lemon juice
 2 tbsp vegetable oil
 Salt to taste
Dough
 3 cups flour – sifted
 ⅓ cup vegetable oil
 1 tsp salt
 Warm water
Frying
 Vegetable oil

Directions

[timer length=40]40 Minutes[/timer]
1

Squash garlic, ginger, curry leaves, chilies, lemon juice, salt and half of the onions.

2

Mix the tuna into the mixture.

3

Sauté the rest of the onions and mustard seeds in the vegetable oil.

4

Add the green peas and the previously prepared tuna mixture.

5

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.

6

Break the finished dough into small golf ball sized pieces.

7

Using a rolling pin spread each dough ball evenly into circles that are about 3 inches in diameter.

8

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.

9

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

10

Deep fry, drain and serve.

Category

Ingredients

Filling
 3 cups smoked tuna – diced/sliced (substitute: 3 cans Light meat tuna chunks)
 1 Scotch Bonnet (githeyo mirus) – finely chopped
 ⅓ cup curry leaves – finely chopped
 2 cups green peas – drained
 1 cup onion – finely sliced
 2 cloves garlic – pressed/grated/very finely chopped
 1 tbsp ginger – grated
 ½ tsp mustard seeds
 ½ cup lemon juice
 2 tbsp vegetable oil
 Salt to taste
Dough
 3 cups flour – sifted
 ⅓ cup vegetable oil
 1 tsp salt
 Warm water
Frying
 Vegetable oil

Directions

1

Squash garlic, ginger, curry leaves, chilies, lemon juice, salt and half of the onions.

2

Mix the tuna into the mixture.

3

Sauté the rest of the onions and mustard seeds in the vegetable oil.

4

Add the green peas and the previously prepared tuna mixture.

5

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.

6

Break the finished dough into small golf ball sized pieces.

7

Using a rolling pin spread each dough ball evenly into circles that are about 3 inches in diameter.

8

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.

9

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

10

Deep fry, drain and serve.

Keemiyaa

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