Gulha (Gulha)
The Quirky Foodster Team
Ingredients
- Plain flour — 2 cups (250 g / 9 oz)
- Boiling water — 3/4 cup (180 ml / 6 fl oz)
- Oil for deep frying
- Flaked smoked tuna — 200 g (7 oz)
- Grated coconut — 1 cup (80 g / 3 oz)
- Onion, finely chopped — 1
- Green chillies, finely chopped — 2
- Turmeric — 1/2 tsp
- Salt — to taste
Method
- Pour the boiling water into the flour and mix quickly with a spoon, then knead once cool enough to handle, until smooth.
- Cover and rest the dough for 15 minutes.
- Combine the tuna, coconut, onion, chillies, turmeric and salt for the filling.
- Pinch off small balls of dough, flatten in your palm, and place a small spoonful of filling in the centre.
- Enclose the filling fully and roll into a smooth ball.
- Heat oil to 175°C (350°F) and deep-fry the balls in batches until golden, about 4 minutes, turning occasionally.
- Drain on paper towels.
Introduction: Small, round deep-fried dumplings filled with spiced tuna and coconut, another staple of the Maldivian teahouse table.
Cultural Background: Gulha are shaped by hand into neat spheres, distinguishing them from the triangular bajiya, though the filling shares the same tuna-and-coconut base found throughout Maldivian short eats. They are commonly served alongside chilli sauce at tea time.
Tips: Using boiling water for the dough (a hot-water dough) keeps the gulha tender rather than tough. Roll the balls firmly so they hold their shape while frying.
Variations: Some cooks add a little grated potato to the filling to stretch it for a crowd. Serve with a squeeze of lime for extra brightness.
Storage: Store cooled gulha in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in an oven at 180°C (350°F) for 8 minutes, or an air fryer for 4 minutes, to restore crispness.
Nutrition: Per serving (approx., 3 pieces): 250 kcal, 9 g protein, 12 g fat, 26 g carbohydrate.
FAQs:
Q: Why is my gulha dough tearing?
A: The dough may be too dry — add a teaspoon more hot water
Q: Are gulha and bajiya the same filling?
A: Very similar, but gulha are round while bajiya are folded
- Plain flour — 2 cups (250 g / 9 oz)
- Boiling water — 3/4 cup (180 ml / 6 fl oz)
- Oil for deep frying
- Flaked smoked tuna — 200 g (7 oz)
- Grated coconut — 1 cup (80 g / 3 oz)
- Onion, finely chopped — 1
- Green chillies, finely chopped — 2
- Turmeric — 1/2 tsp
- Salt — to taste
Please log in to leave a comment.