Gulha is the national dish of Maldives, a deep-fried pastry ball filled with smoked fish such as Maldive fish or tuna, along with desiccated coconut and onions. The snacks are usually sold at small cafés known as hotaa, or in shops scattered throughout the island


1 cup smoked tuna – diced/sliced, 1/4 cup coconut – scraped/grated, 1/2 Scotch bonnet (githeyo mirus) – finely chopped, 1/4 cup curry leaves – finely chopped, 1/2 cup onion – finely sliced, 1cloves garlic – pressed/grated/very finely chopped, 1 tsp ginger – grated, 1/4 cup lemon juice, 1/4 tsp turmeric powder, Salt to taste, 1 cups flour – sifted,1 tsp salt, 1/4 cup vegetable oil, Warm water, Vegetable oil


1 Squash the onions, garlic, ginger, curry leaves, chilies, lemon juice, turmeric powder and salt.

2 Add the tuna and coconut, and mix into a thick paste-like mixture.

3 Shape the mixture into small marble-sized balls.

For the dough

4 Add the oil and salt into the flour.

5A dd warm water and knead until you have a dry, smooth dough. Add the water gradually to make sure the dough does not turn out too sticky.

6 Shape the pieces of dough into cups and place filling inside; then close the cups and smooth into balls.

7 Deep fry over medium/low heat until brown and crisp.

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