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Gulha – Maldivian tuna pastry balls | NordMad
Snack

Gulha – Maldivian tuna pastry balls | NordMad

Deep-fried Maldivian pastry balls filled with smoked tuna, coconut, onion and chili — a classic hedhikaa snack for tea time. Crisp outside, intensely flavoured inside.

TraditionalEverydayPartySnackDairy-freeMaldivian
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45 min total
20 servings
Easy

Ingredients

servings
Units

  • Filling

    • 7.1 oz smoked tuna (or canned tuna, drained), flaked
    • 1.7 fl oz freshly grated coconut
    • 1 stk red onion, finely chopped
    • 1 stk fresh green chili, finely chopped
    • 5 stk curry leaves, finely chopped
    • 0.5 stk lime, juiced
    • ½ tsp salt

  • Dough

    • about 1.1 cup all-purpose flour
    • about 0.3 cup warm water
    • ¼ tsp salt
    • 2⅛ cup oil for deep-frying

Instructions

  1. 1

    Make the filling

    1. Mix flaked tuna, grated coconut, chopped onion, chili, curry leaves and lime juice in a bowl. Season with salt.
    10 min
    Bowl
  2. 2

    Make the dough

    1. Mix flour and salt. Add warm water gradually and knead until the dough is smooth and pliable.
    2. Divide the dough into about 20 small balls.
    10 min
    Bowl
  3. 3

    Shape and deep-fry

    1. Flatten each dough ball in your palm into a small disc. Place about 1 tsp of filling in the centre and close the dough around it, forming a ball. Roll lightly between your palms to shape.
    2. Heat the oil to 180°C. Deep-fry the balls in batches for 3-4 minutes until golden and crisp. Drain on kitchen paper.
    3. Serve warm with tea — traditional Maldivian hedhikaa style.
    15 min
    180°C
    Pot

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Details

Dietary

Allergens

fishGluten

Tips

Preparation

  • • Press the filling together firmly so it holds its shape before closing the dough around it.

Cooking

  • • Keep the oil at a steady 180°C — too hot gives a dark outside but raw dough inside.

Serving

  • • Gulha is always served warm at Maldivian tea time (hedhikaa) with a cup of black tea.

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Nordmad

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Nordmad