Bajiya

Dough

2 cups flour
½ cup boiling water
3 tbsp oil
1 tsp salt
Filling
3 cups chopped Valhoamas (Maldivian smoked tuna)
8 large red onions coarsely chopped
4 tbsp Kukulhu Havaadhu (Maldivian chicken curry powder)
3 inch cinnamon sticks( 3 pieces)
¼ tsp cinnamon cardamom powder
3 inch rampe leaves (3 pieces)
1 hot pepper chilli (Githeyo mirus) chopped
2 ½ tbsp sugar
2 tbsp margerine
3 tsp salt (or according to taste)
2 cups oil for frying

Preparation of the dough

1. Add salt, oil and water into the flour and mix well. Make into a soft dough. Divide the dough into 10 balls and keep aside.
2. Roll into roshis.
3. Heat a pan.
4. Toss the roshi on both sides until slightly cooked.
5. Remove and keep aside.

Preparation of the filling

6. Heat a wok and add margerine.
7. Add onion, sugar, rampe leaves, cinnamon sticks and stir fry until golden brown.
8. Add curry powder, chilli, cinnamon cardamom powder, Valhoamas and salt.
9. Stir fry for few minutes.
10. Remove from heat and discard cinnamon sticks and rampe leaves.

Preparation of Bajiya

11. Place the roshi on a plate and cut into 4 pieces.
12. Take one of the above pieces and apply water on the edges.
13. Press two sides and make a corn leaving one side open.
14. Fill with 1 tbsp of the filling and close the opened edge.
15. Prepared should appear like a triangle.
16. Repeat the same with the remaining roshi and filling.
17. Heat oil and fry on medium heat until Bajiyas are crisp and golden brown.

Note: This is one of the favourite snacks for many of us Maldivians.Some often say this is the Indian equivalent to Samosa..but the truth is Bajiya is a very unique preparation…very tasty indeed.

Bajiyaa mix ( Dhivehi bajiyaa )

Filling:
8 medium onions ( about 500 gm)
½ (200g ) can tuna, drained and flaked
Small piece ginger( about 1 inch) , grated
1 scotch bonnet or 6 green chillies (optional)
12 curry leaves
4” piece pandan cut into large pieces
4 tsp Roasted curry powder
10 cardamon, ground
1 inch piece cinnamon , ground
2 tbsp sugar
Juice of 2 lime
Salt
Oil for deep frying

1. Heat a little oil, about 2 tbsp , in a large frying pan, add sliced onions and sauté till they go transparent and soft.
2. Add ginger, curry leaves , pandan and chillies, if using , and sauté for about 1 minute. Add the curry powder, ground cardamon, ground cinnamon and sugar and cook stirring to release the aroma and cook the spices.
3. Flake the fish into a bowl , add salt and lime juice and mix well. Add this into the onion mixture and cook for a further 2-3 three minutes till the spices are well combined into the fish and the mixture is quite dry. Taste , adjust salt and add more sugar if you like. Switch off and let it cool.