Crispy deep-fried pastry rolls filled with spiced cabbage, onion, hard-boiled egg, and tuna, seasoned with curry leaves and chili.
Ingredients
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For wrappers: 2 cups flour, pinch salt, water
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200g cabbage, finely shredded
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1 onion, finely diced
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150g canned tuna, drained
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2 hard-boiled eggs, chopped
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1 green chili, minced
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6 curry leaves, chopped
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1 tsp turmeric
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1 tsp cumin powder
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Salt and pepper
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Oil for deep frying
Instructions
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1
Make wrapper dough by mixing flour, salt, and water into a smooth batter. Spread thin on an oiled pan to make crepe-like sheets.
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2
Saute onion until soft. Add shredded cabbage, curry leaves, chili, turmeric, and cumin. Cook until cabbage wilts completely.
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3
Add flaked tuna and chopped hard-boiled eggs to the cabbage mixture. Season with salt and pepper. Cool the filling.
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4
Cut crepe sheets into rectangles. Place a spoonful of filling at one end and roll tightly, folding in the sides like a spring roll.
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5
Seal the edge with a flour-water paste. Ensure rolls are tightly sealed so they do not burst during frying.
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6
Deep fry in hot oil at 170C until golden brown and crispy all over, about four minutes. Drain on paper towels and serve hot.
Did You Know?
Bis Keemiya literally means "egg roll" in Dhivehi, and no Maldivian Ramadan iftar spread is complete without a towering plate of them.