#Ramadan #Iftar #MaldivianFood

Bajiya is a popular Maldivian short eat used for the evening tea. Traditionally, Bajiya is eaten with hot black tea and other short eats.

Bajiya is a medium triangular-shaped dumplings that are mainly stuffed with a mixture of tuna, finely chopped onion, grated ginger, lime juice, curry leaves and chillies. Once ready the Bajiya are deep-fried or oven-baked.

In some islands along with tuna, vegetables such as cabbages, peas, and potatoes are added to the stuffing like Indian short term eat Somoza.

Ingredients:

1 1/2cup all-purpose flour

3/4 cup Boiled water

1 cup smoked tuna

1 Onion (finely chopped)

1 tsp ginger (grated)

1 tsp garlic (grated)

3 tbsp lime juice

1 sprig of curry leaves

3 panda leaves (2-3 inch each)

1 Scotch bonnet

1/2 tsp black pepper

1/2 tsp salt

1 tbsp sugar

2 cup Vegetable oil

Prep: 35 minutes
Cook: 20 minutes
Total: 55 minutes
Servings: 10 

Direction:

In a large bowl squash tuna, garlic, ginger, lime juice, black paper, salt and sugar.

Heat 2 tbsp oil in a pan. Saute onion, curry leaves and panda leaves until lightly browned.

Add tuna mixture into the pan and cook for 10 minutes. on medium heat stirring occasionally.

Use a rolling pin to roll out the dough balls into 8 inch diameter round. Cut then into quarters

Place the mixture in the middle of the sliced dough.

Apply some water on the edges of the dough with your finger tip.

Bring the edges together and seal the dough properly.

Heat oil for deep frying in a pan. Once the oil becomes hot (you can test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide 5-6 Bajiya and reduce the flame to low.

For Dough:

Put flour into a bowl and add a pinch of salt

Make a well in the centre. Add boiled water and stir until water is mixed with flour.

Knead the dough with hands mixed until smoothen.

Make medium sized balls from the dough.

Tip: Bake it in a preheated oven at 150 degree celcius for 10 to 20 minutes.