How to make Bis Keemiyaa | Maldives | 1-min Recipe Video #shorts

Sauté the onions and curry leaves in the vegetable oil.

Add the cabbage and stir-fry until the cabbage is soft.

Add the tuna, Dorset Naga, pepper and eggs. Let stand to cool.

In the meantime, make the dough by mixing all the ingredients and gradually adding warm water, kneading until you have a smooth dough.

Break the finished dough into small golf ball-sized pieces.

Using a rolling pin, spread each dough ball evenly into circles about 4 inches in diameter.

Put about 2 teaspoons of the cabbage, egg, and tuna mixture in the center and fold two ends over it. Then fold the other two ends to form a square.

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

Deep fry at 350°F to 375°F (175°C to 190°C) until golden brown and crispy, typically 5 minutes.

Drain and serve.

Equipment Needed

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