Dense, flavorful deep-fried fritters made from ground lentils mixed with tuna, onion, ginger, and aromatic spices, crunchy outside and soft within.
Ingredients
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1 cup chana dal, soaked 4 hours
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150g smoked tuna, shredded
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1 onion, finely diced
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2 green chilies, minced
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1 inch ginger, grated
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8 curry leaves, chopped
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1 tsp fennel seeds
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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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Oil for deep frying
Instructions
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1
Drain soaked chana dal and grind to a coarse paste in a food processor. Do not make it too smooth.
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2
Mix ground dal with shredded tuna, onion, chilies, ginger, curry leaves, fennel, cumin, and turmeric.
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3
Season with salt and mix well. The mixture should hold together when pressed. Add a tablespoon of rice flour if too wet.
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4
Shape into small oval or round patties about two inches across and one inch thick.
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5
Deep fry in batches at 160C for five to six minutes until dark golden brown and cooked through.
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6
Drain well and serve hot with a tangy dipping sauce or sweet chili. These are best eaten within an hour of frying.
Did You Know?
Kavaabu is considered the king of Maldivian hedhikaa, and a proper tea time spread must include it alongside Bajiyaa and Bis Keemiya.