Bis Keemiya (Maldivian Tuna & Egg Samosa)

About This Recipe

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.

Ingredients

Serves 6

• 300 gcanned tuna in water, drained and flaked
• 3eggs, hard-boiled, peeled and roughly chopped
• 150 gwhite cabbage, very finely shredded
• 1medium onion, finely diced
• 2green chillies, finely chopped
• 8curry leaves
• 1 tspsalt
• ½ tspblack pepper
• 1 tspcurry powder
• 200 gplain flour
• 100 mlwater (for pastry)
• ½ tspsalt (for pastry)
• 500 mlvegetable oil (for deep frying)

Instructions

1. 1

   Make pastry

   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.

2. 2

   Make filling

   Mix tuna, chopped boiled egg, cabbage, onion, chilli, curry leaves, salt, pepper, and curry powder in a bowl. Taste and adjust seasoning.

3. 3

   Shape pastries

   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.

4. 4

   Deep fry

   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.

Variations

• •

  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.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten fresh. Can be stored at room temperature for up to 4 hours. Reheat in an oven at 180°C for 8 minutes.

Frequently Asked Questions