Components:-
Filling
- One cup of diced or sliced smoked tuna (one can of light flesh tuna chunks substituted)
1 cup finely chopped Dorset Naga (Chinese capsicum, ghost chile, or geitheyo mirus) - ⅓ cup finely chopped curry leaves
- 1 cup finely sliced onion
- 1 tbsp crushed pepper
- 3 cups finely sliced cabbage
- 5 hard-boiled, diced eggs
- Add salt to taste.
Dough
- ⅓ cup vegetable oil
- Three cups of sifted flour
- One teaspoon salt, warm water
- vegetable-based frying oil
Directions :-
- 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 for the dough and then adding warm water gradually and kneading until you have a dry, smooth dough.
- Break the finished dough into small golf ball sized pieces.
- Using a rolling pin spread each dough ball evenly into circles that are about 4 inches in diameter.
- Put about 2 teaspoons of the cabbage, egg and tuna mixture in the centre 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, drain and serve.