Recipe: Bajiyaa




  • 3 cups smoked tuna or canned tuna
  • 2 Scotch bonnet (Githeyo Mirus) – finely chopped
  • 1⁄2 cup curry leaves – finely cut into pieces
  • 3 cups onion – sliced
  • 21⁄2 tbsp ginger – grated
  • 3⁄4 cup lemon juice
  • 2 tbsp curry powder
  • 2 tsp chili powder
  • 1⁄2 tsp turmeric powder
  • 2 tsp sugar
  • Salt to taste


  • 5 cups flour – sifted
  • 1⁄2 cup vegetable oil
  • 11⁄2 tsp salt
  • Warm water


  1. Squash, ginger, chilies, lemon juice, salt and half of the onions and curry leaves.
  2. Mix the tuna into the mixture. 
  3. Sauté the onions and curry leaves in the vegetable oil.
  4. Add the prepared tuna mixture and sugar and stir-fry on low heat for about 6 minutes.
  5. Make the dough by mixing all the ingredients, and then add warm water gradually and knead until you have a smooth dough.
  6. Break the finished dough into small pieces.
  7. Using a rolling pin spread each dough ball evenly into circles that are about 8 inches in diameter and, cut the circle into 4 equal parts.
  8. Place 2 teaspoons of the tuna mixture in the center of each circle and fold in all three sides to make a triangle.
  9. Make a flour paste (water+flour) to glue the sides of the Bajiya to prevent it from opening up during frying.
  10. Deep fry, drain and serve.
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