Chef's Menu Republic Day Edition: Tuna Bajiya
Both the Republic Day (November 11, 2017) and National Day (November 19, 2017) of Maldives are around the corner. Celebration preparations are underway and what better way to celebrate than with the best of Maldivian cuisine at Champa Central Hotel.
Our chef’s have dedicated this Republic Day edition to Tuna Bajiya, the local favorite crispy and spicy short-eats. Here is how Champa Central Hotel prepares Tuna Bajiya for our celebrating guests:
- 5 cups flour
- ½ cup vegetable oil
- 1½ tsp salt
- Warm water
- 3 cans of chunky smoked tuna
- 3½ cups of finely sliced onion
- 2½ tablespoons of grated ginger
- 1 finely chopped Chili (githeyo mirus)
- ½ cup of finely chopped curry leaves
- ¾ cup of lemon juice
- 2 teaspoon sugar
- 1 teaspoon of chili powder
- 1 tablespoon of curry powder
- ½ teaspoon turmeric powder
- Salt to taste
- Vegetable oil
- Mix and squash the half of the onions with the chilies, lemon juice, ginger, curry leaves and salt.
- Add the tuna to the mixture.
- Separately, sauté the remaining curry leaves and onions in the vegetable oil.
- Add sugar to the tuna mixture and stir-fry on low heat for about 5 minutes.
- 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 egg sized pieces.
- Using a rolling pin spread each dough ball evenly into circles that are about 7 inches in diameter.
- Cut the circle into 4 equal parts.
- Place about 2 teaspoons of the tuna mixture in the center of each flour quarter and fold in all three sides to make a triangle.
- Make a thick flour paste (water + flour) to glue the sides of the bajiya to prevent it from opening up during frying.
- Deep fry, then drain and serve.
Order your Tuna Bajiya and other Maldivian original short-eats from our Finger Foods Menu or as part of your special event at Champa Central Hotel.