Crispy triangular pastries filled with spiced tuna, boiled egg, and cabbage — the Maldives' favourite street food snack.
Bis keemiya is the Maldivian take on the South Asian samosa, shaped as a flat triangle and filled with a distinctive mixture of flaked tuna, boiled egg, cabbage, and spices. The pastry is thin and shattery, and the filling is lightly seasoned with curry leaf, chilli, and onion — a blend of South Asian and Maldivian flavour traditions reflecting the archipelago's centuries of trade with India and Sri Lanka. These golden parcels are the quintessential Maldivian afternoon snack, sold from tea shops (salhi) across every inhabited island and eaten with hot black tea sweetened with condensed milk.
Sirve 6
Combine flour, salt, and water in a bowl. Knead for 5 minutes until a smooth, firm dough forms. Wrap in cling film and rest for 20 minutes.
Mix tuna, chopped boiled egg, cabbage, onion, chilli, curry leaves, salt, pepper, and curry powder in a bowl. Taste and adjust seasoning.
Divide dough into 12 balls. Roll each out into a thin oval. Place 2 tablespoons of filling on one half, fold over and press edges firmly to seal. Use a fork to crimp the edges into a triangle shape.
Heat oil to 180°C. Fry keemiya in batches for 3–4 minutes, turning once, until deep golden and crispy. Drain on paper towels and serve hot.
Squeeze all moisture from the cabbage before mixing the filling to prevent soggy pastry.
Keep the pastry dough covered while working to prevent it drying out.
Ensure the oil is at the correct temperature — too cool and the pastry will be greasy.
Pruebe y ajuste la sal al final — los sabores se concentran a medida que los líquidos se reducen, y un pellizco final de sal escamosa afilará todo el plato.
Add a small amount of Maldive fish (umbalakada) to the filling for deeper flavour.
Use spring roll wrappers instead of homemade pastry for a shortcut.
Bake at 200°C for 20 minutes for a lighter version.
Vegetariano: intercambie la proteína por champiñones ostra rey asados, tofu ahumado o garbanzos cocidos — ajuste el condimento ligeramente hacia arriba para compensar.
Best eaten fresh. Can be stored at room temperature for up to 4 hours. Reheat in an oven at 180°C for 8 minutes.
Bis keemiya arrived in the Maldives through centuries of trade and cultural exchange with the Indian subcontinent and Sri Lanka. The samosa's triangular shape and frying technique were adopted wholesale, while the filling was localised with tuna — the most abundant local ingredient.
Yes — freeze them on a tray until solid, then transfer to a bag. Fry from frozen at 170°C for 6–8 minutes.
Sí — la mayoría de los componentes se pueden preparar hasta un día antes y refrigerar por separado. Recaliente suavemente y ensamble justo antes de servir para que las texturas permanezcan distintas.
Manténgase cerca del papel que juega cada ingrediente: intercambie aromáticos por similares (echalota por cebolla, lima por limón) y mantenga el balance grasa-ácido-sal intacto. Las mezclas de especias generalmente se pueden aproximar con lo que está en la alacena.
La autenticidad se encuentra en un espectro — lo que importa más es honrar la técnica y el balance de sabores. Si el plato tiene un sabor armonioso y respeta cómo los cocineros en su región de origen lo construirían, está en terreno sólido.
Por porción (180g) · 6 porciones totales
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