Crispy deep-fried fritters made from a batter of rice flour, tuna, grated coconut, onion, and fresh curry leaves, shaped into small balls.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined plate
Garnishes: lime wedges
Accompaniments: chili sauce, sweet tea
Instructions
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1
Combine rice flour, flaked tuna, grated coconut, onion, chilies, curry leaves, cumin, and turmeric in a bowl.
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2
Add salt and enough water to make a thick, scoopable batter that holds its shape when dropped from a spoon.
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3
Heat oil in a deep pan to 170C. The oil should shimmer but not smoke.
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4
Drop rounded tablespoons of batter into the hot oil. Do not overcrowd the pan.
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5
Fry for three to four minutes, turning occasionally, until deep golden brown and crispy all over.
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6
Drain on paper towels and serve immediately while still hot and crunchy with a squeeze of lime.
Did You Know?
Bajiyaa vendors set up small stalls outside mosques during Ramadan, and the aroma of frying fritters signals the approach of iftar time.
Chef's Notes
Equipment Tips
- deep pan or fryer
- mixing bowl
- slotted spoon
Garnishing
lime wedges
Accompaniments
chili sauce, sweet tea
The Story Behind Bajiyaa
Bajiyaa is the Maldivian cousin of the Indian bajji, brought to the islands by centuries of trade and cultural exchange. The Maldivian version incorporates local tuna and coconut, transforming a vegetarian Indian snack into a protein-rich island treat. These fritters are the most popular hedhikaa in the country, found at every tea shop, roadside stall, and home kitchen across the 26 atolls.
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