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August 30, 2009

Bajiya[1]Serves 20


2 cups flour

½ cup boiling water

3 tbsp oil

1 tsp salt


3 cups chopped Valhoamas (Maldivian smoked tuna)

8 large red onions coarsely chopped

4 tbsp Kukulhu Havaadhu (Maldivian chicken curry powder)

3 inch cinnamon sticks( 3 pieces)

¼ tsp cinnamon cardamom powder

3 inch rampe leaves (3 pieces)

1 hot pepper chilli (Githeyo mirus) chopped

2 ½ tbsp sugar

2 tbsp margerine

3 tsp salt (or according to taste)

2 cups oil for frying

Preparation of the dough

1. Add salt, oil and water into the flour and mix well. Make into a soft dough. Divide the dough into 10 balls and keep aside.

2. Roll into roshis.

3. Heat a pan.

4. Toss the roshi on both sides until slightly cooked.

5. Remove and keep aside.

Preparation of the filling

6. Heat a wok and add margerine.

7. Add onion, sugar, rampe leaves, cinnamon sticks and stir fry until golden brown.

8. Add curry powder, chilli, cinnamon cardamom powder, Valhoamas and salt.

9. Stir fry for  few minutes.

10. Remove from heat and discard cinnamon sticks and rampe leaves.

Preparation of Bajiya

11. Place the roshi on a plate and cut into 4 pieces.

12. Take one of the above  pieces and apply water on the edges.

13. Press two sides and make a corn leaving one side open.

14. Fill with 1 tbsp of the filling and close the opened edge.

15. Prepared should appear like a triangle.

16. Repeat the same with the remaining roshi and filling.

17. Heat oil and fry on medium heat until Bajiyas are crisp and golden brown.

Note: This is one of the favourite snacks for many of us Maldivians.Some often say this is the Indian equivalent to Samosa..but the truth is Bajiya is a very unique preparation…very tasty indeed.

One Comment leave one →
  1. June 21, 2012 3:45 pm

    nice preparation… bajiya is one of my favourit.

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