Makes: 8 to 10   /  Prep time: 45 minutes   / Frying time: 30 minutes


For filling

4 eggs boiled, cut into small pieces

1 cup shredded cabbage

1 medium onion, chopped

2 stem curry leaves

1/2 of a scotch bonnet. Chopped (githeyomirus)

1 teaspoon salt

1 teaspoon pepper powder

For the dough

250 grams flour

1/4 cup vegetable oil

1/2 teaspoon salt

1 cup warm water

To fry bis keemiya

Sunflower oil



Prepare dough:

1-In a bowl mix flour, oil, salt and pour half of warm water start mixing, add rest of water little by little mixing after each addition, until you get a smooth soft nonstick dough.

2-Divide dough in to small TT ball size doughs. Set aside.

Prepare Filling:

3-In a sauce pan fry heat oil, add onion, scotch bonnet and curry leaves stir fry until onion is soft.

4-Add cabbage, stir fry for few minutes and cover with lid until cabbage is soft. Add eggs, pepper powder season with salt. Set aside.

Making bis keemiya

5-Roll one ball of dough into a round shape like three to four inch diameter disk.

6-Add about three tablespoon of filling in the middle. Overlap one half of disk, apply water on the other side of the disk and overlap over the closed side.

7-Apply water again on both sides of dough and bring each side in middle of keemiya closing the filling completely. Keemiya will look like a small parcel. Make keemiya with the rest of dough and filling,

8-Heat oil in a fry pan. Fry both sides of keemiya in oil until light golden brown.

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