Crispy deep-fried fritters made from a batter of rice flour, tuna, grated coconut, onion, and fresh curry leaves, shaped into small balls.
Ingredients
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1 cup rice flour
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150g canned tuna, drained and flaked
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1 cup grated coconut
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1 onion, finely diced
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2 green chilies, minced
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10 curry leaves, finely chopped
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1 tsp cumin powder
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1 tsp turmeric
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Salt to taste
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Water to bind
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Oil for deep frying
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.