Bajiya (Bajiya)
The Quirky Foodster Team
Ingredients
- Plain flour — 2 cups (250 g / 9 oz)
- Water — 1/2 cup (120 ml / 4 fl oz)
- Oil, plus extra for deep frying — 1 tbsp
- Flaked smoked tuna — 200 g (7 oz)
- Grated coconut — 1 cup (80 g / 3 oz)
- Onion, finely chopped — 1
- Green chillies, chopped — 2
- Turmeric — 1/2 tsp
- Salt — to taste
Method
- Make the pastry dough by combining flour, 1 tbsp oil, salt and water into a smooth dough; rest for 20 minutes.
- For the filling, mix the flaked tuna, grated coconut, onion, chillies and turmeric together.
- Roll the dough thin and cut into circles about 10 cm (4 in) across.
- Place a spoonful of filling on one half of each circle, fold over and seal the edges firmly.
- Heat oil for deep frying to 175°C (350°F).
- Fry the parcels in batches until golden brown and crisp, about 3–4 minutes.
- Drain on paper towels before serving.
Introduction: Crisp, golden pastry parcels filled with a savoury mix of tuna, coconut and onion, a beloved Maldivian short eat.
Cultural Background: Bajiya belongs to the Maldivian tradition of ‘hedhikaa’ — short eats served at teahouses throughout the day. Its triangular pastry shape and tuna-coconut filling reflect the same core ingredients found across Maldivian cuisine, wrapped for eating on the go.
Tips: Seal the edges well with a little water to stop the filling leaking during frying. Keep the oil temperature steady — too hot and the pastry browns before the inside cooks through.
Variations: A vegetable filling of grated carrot and cabbage is sometimes used as a lighter alternative. Add a pinch of curry powder to the filling for extra depth.
Storage: Store cooled bajiya in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in an oven at 180°C (350°F) for 8–10 minutes to re-crisp, or in an air fryer for 4–5 minutes.
Nutrition: Per serving (approx., 2 pieces): 260 kcal, 10 g protein, 14 g fat, 24 g carbohydrate.
FAQs:
Q: Can bajiya be baked instead of fried?
A: Yes, though the texture will be less crisp; bake at 200°C
Q: What does hedhikaa mean?
A: It refers to the Maldivian tradition of savoury short eats served with
- Plain flour — 2 cups (250 g / 9 oz)
- Water — 1/2 cup (120 ml / 4 fl oz)
- Oil, plus extra for deep frying — 1 tbsp
- Flaked smoked tuna — 200 g (7 oz)
- Grated coconut — 1 cup (80 g / 3 oz)
- Onion, finely chopped — 1
- Green chillies, chopped — 2
- Turmeric — 1/2 tsp
- Salt — to taste
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