Fihunu Bajiya

Bajiya is one of the most popular tea-time snacks in the Maldives. This time, we’re sharing a healthier version of our original recipe, made with whole wheat flour and baked instead of fried - so you can enjoy the same delicious flavor with a lighter twist.

For our recipe, we have used the Lermioglu Whole Wheat Flour, provided to us by one of our partners, Kek Shop. This flour is a great alternative for everyday baking, offering a healthier option without compromising on taste or texture.

Serving size: 12

Ingredients:  

For the filling

• 1 large onion (2 if small)
• ½ of a scotch bonnet (or to taste)
• ¼ tsp grated ginger
• ¼ of a lime (or to taste)
• 5 thinly sliced curry leaves (for mixing)
• ½ of a tuna can in oil (drained)
• 1 ½ tsp chicken curry powder
• 1/3 tsp salt
• 1.5-inch piece of pandan leaf
• 3 whole curry leaves
• 1.5-inch piece of cinnamon stick
• 2 cardamom pods
• 1 ¼ tsp sugar (or to taste)
• 1 tbsp oil

For the dough

• 1 cup Lermioglu Whole Wheat Flour
• 1/3 tsp salt (or to taste)
• 2 tbsp oil
• 4-5 tbsp hot water

Instructions:

1. To start off, make the filling for the bajiya. Take 1 large onion (2 if small) and cut it in half and slice it thinly. Use half of the onion for cooking later.
2. In a bowl, using your fingers, mix together the first half of the thinly sliced onions, ½ of a scotch bonnet, thinly sliced, ¼ tsp grated ginger, squeeze ¼ of a lime and 5 thinly sliced curry leaves. You will have to really squash and squeeze it until the onions release the juices and become soft. You might also need to wear some gloves to protect your fingers from the scotch bonnet.
3. Add in ½ of a tuna can in oil (drained), 1 ½ tsp chicken curry powder and 1/3 tsp salt. Since different curry powder brands vary in taste and strength, you might want to add it gradually to the mix so that you can adjust the taste according to your preference; you might want to adjust the lime, salt and chili too. Once the mixture is to your preference, set it aside.
4. Heat 1 tbsp oil in a pot for 30 seconds on medium high and add the rest of the sliced onions, 1.5-inch piece pandan leaf, 3 whole curry leaves, 1.5-inch piece of a cinnamon stick and 2 cardamom pods with their ends snipped off. Cook and stir using a spatula until the onions are soft and begin to take on a nice golden-brown color. Do this low to medium heat for 4 minutes.
5. Add the tuna mixture along with 1 ¼ tsp sugar. Mix well and cook for 3 minutes. Keep the heat on low to medium, and do keep stirring.
6. Once the cooking part is over, let the mixture cool down. Also, remember to remove the cardamom pods, cinnamon, pandan leaf, and curry leaves from the mixture before you do the assembling.
7. In a large bowl sift 1 cup Lermioglu Whole Wheat Flour and 1/3 tsp salt (or to taste) and mix using a spoon.
8. Add in 2 tbsp oil and use your fingers to mix it together with the flour. You can wear gloves for this
9. Gradually add in 4 to 5 tbsp hot water, a couple of tablespoons at a time; also, every time you add in the water mix well using your fingers.
10. Knead the dough until it is soft and elastic. It shouldn’t be sticking to your fingers and it also shouldn’t be dry. Divide the dough into 3 equally sized balls.
11. Take a dough ball and using a rolling pin, roll it into a circular shape. A 6 to 7-inch diameter circle would do. Use a knife to cut the circle into four equal parts.
12. Repeat this for the rest of the dough balls. Take care when setting aside the dough pieces that you cut. If they touch each other there’s a chance they will stick together.
13. Place one of the dough pieces on your palm; the round edge should face towards you, lift the two sides making into a cone shape.
14. Place 2 tsp of the filling in the center.
15. Dip your finger into a little water and run your finger along the top corner edge. Fold the top corner over the filling. It would reach somewhere a little beyond the center. Your piece of dough should now look like a cone with the filling inside.
16. Press gently so that it forms a nice triangular shape and pinch the edges to make sure they are closed.
17. Repeat the steps above until you run out of dough and filling.