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