Main
Bis Keemiya (Maldivian tuna samosas)
- Preparation time
- 50 min
- Servings
- 4 servings (16 pieces)
Ingredients
- Tuna — to buy200 g (drained tin)
- Potato — to buy2 (medium)
- Onion — to buy1
- Curry powder — to buy1 tbsp
- Green chili — to buy2
- Flour — to buy250 g
- Egg — to buy1
- Neutral oil — to buy500 ml (for frying)
- Turmeric — to buy1/2 tsp
- Salt — to buy1 tsp
Preparation
Boil the whole potatoes for 15 minutes until a knife slides in easily. Drain, let cool slightly, peel and coarsely mash with a fork.
Finely chop the onion and green chillies. Sauté them for 3 minutes in a little oil until the onion turns translucent.
Add the curry powder and turmeric, cook for 30 seconds to wake up the spices, then stir in the flaked tuna and mashed potato. Mix, season with salt, and let cool: this is your filling.
Meanwhile, make the dough: mix the flour, a pinch of salt and enough water to form a firm, smooth dough. Knead for 5 minutes, then let it rest for 10 minutes under a cloth.
Roll out the dough very thinly and cut it into strips 8 cm wide.
Fold each strip into a triangle, adding a spoonful of filling at each fold, working down the length of the strip to form a tight little triangle.
Seal the final point with a little beaten egg to stop the samosa opening during frying.
Heat the oil to 175°C (350°F). Fry the samosas in small batches for 3 to 4 minutes, turning them, until golden and crisp.
Drain on paper towel and serve hot, with a wedge of lime if you like.