Maldivian iftar recipes / iftar recipes / crispy tuna balls (gulha) / egg cutlets (bis cutlas) / easy iftar snacks / Maldivian iftar snacks
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RECIPE 1: Crispy tuna balls (gulha)
Serving : 37 crispy tuna balls
Ingredients for:
Filling:
- 1 nos. onion
- 1 nos. garlic
- 15 nos. curry leaves
- 1/3 scotch bonnet chilli
- 1/2 nos. lime juice (1 tbsp)
- 1/2 tsp salt to taste
- 1/4 tsp cumin powder
- 1/4 tsp black pepper powder
- 1/2 tsp tumeric powder
- 1/2 cup smoked tuna
- 1/2 cup grated coconut
- 1 can tuna (180g)
Dough:
- 2 1/2 cup flour
- 1/2 cup grated coconut
- 1/2 tsp salt
- Water as needed (approx. 1 cup)
- Oil for deep frying
Directions:
- In a mixing bowl, add fine diced onion, chopped garlic, sliced curry leaves, fresh chilli, lime juice and salt to taste. Mix well. Add cumin, black pepper and tumeric powder & mix well.
- Add smoked tuna & mix well. Add grated coconut and mix well. Add canned tuna, mix well.
- Take small amount of the mixture and shape tiny round balls, to be used as the filling.
- In a separate bowl, mix flour, grated coconut and salt. Mix and transfer it to a pot/pan. Dry roast it 3-5 mins on low to medium heat, while stiring frequently. Dry roasting it will make it even crispier.
- One done, transfer it to the kneading bowl. Gradually add water, at room temperature, and knead a soft dough. Once done divide it into small dough balls.
- Make small cup shape using the dough balls, place the prepared filling and close it. Remove any excess dough from the sides and press to remove any excess air inside.
- Smoothen it by rolling it in between your hands. You can also apply some oil to your hands if the dough is little bit sticky or to smoothen it better.
- Repeat the process until no more filling.
- One done, fry it on low-medium heat until lightly golden browned. Do stir occasionally to get an even frying on all around it. The lower the heat, the crispier your tuna balls will be.
- Enjoy
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RECIPE 2: Egg cutlets (bis cutlas)
Serving : 15 egg cutlets
Ingredients:
- 1 nos. onion (medium)
- 12 nos. curry leaves
- 1/2 nos. scotch bonnet chilli (or to taste)
- 1 nos. garlic
- Salt to taste (1 tsp)
- 1/2 nos. lime juice (3/4 - 1 tbsp)
- 1 nos. canned tuna (180g)
- 1 tsp black pepper powder (or to taste)
- 350g soft boiled potatoes
- 4 hardboiled eggs
- 2 eggs for coating
- Breadcrumbs as needed
- Oil for deep frying
Directions:
- Cook the potatoes till tender. You can peel, cut it into small cubes and then cook it or cook it whole or cook it sliced into quarters as we did in the video. Cooking time varies depending on that. Also, I used 1 tsp salt while cooking the potatoes.
- In a mixing bowl, add fine diced onion, finely sliced curry leaves, finely chopped chili, grated garlic, salt to taste and lime juice. Mix it well while squeezing as much as possible.
- Add canned tuna after draining the oil/water in it. Mix it well.
- Add black pepper powder and soft boiled potatoes.
Mix and mash it with your hands or masher. Mix everything well.
- Once done, transfer it to a pot on medium heat. Cook 3-5 mins on medium heat while stiring frequently. One done, transfer it to a bowl and allow it to cool down.
- Cut the hard boiled eggs into wedges of 4 pieces.
- Take a small amount of the cutlets mixture and press in between your fingers, as shown in the video. Put an egg piece in it, press and add more cutlets mixture on the other side. Press it in between your hands and make an egg shaped cutlets as shown in the video.
- In a bowl add breadcrumbs and in a another bowl mix 2 eggs.
- Place the egg cutlets into the beaten egg mixture. Coat well and transfer it to the breadcrumbs. Coat it well with breadcrumbs.
- Fry it on medium heat until dark golden browned. When oil is hot, put one by one. Fry it in batches. Allow it set the coating in the oil for 1-2 mins before stiring it in the oil. Also keep in mind to stir it gently and occasionally.
- Once done remove it to a paper towel.
- Enjoy!
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Music credits for the music used at the beginning of the video goes to Bensound.com. I do not own the music used in this video. Music credits to its rightful owner.
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30 апр 2021
