Makes: 20 to 25 gulha / Prep time:1 1/2 hour / Baking time: 45 minutes
For Oates dough
1 cup powdered oats (grind into powder)
1 cup water
1 tablespoon olive oil
1/2 teaspoon salt
For the filling
300 grams smoked tuna, sliced to very thin pieces
180 grams grated coconut
1 medium size onion, sliced thin
8 curry leaves, chopped
2 teaspoon grated ginger garlic
1 small bonnet scotch, chopped (githeyomirus)
Juice of 1 lime
11/2 teaspoon Salt
2 teaspoon turmeric powder
1-Start heating water, add oil and salt, just when water starts to boil add powdered oats, using a wooden spoon mix vigorously until it comes together.
2-Transfer oats dough on to a clean surface, or where you want to knead the dough, leave it for ten minutes
3-Rub your hands with little oil and knead oats dough until it stops sticking to your hand.
4-In to a bowl add onion. Curry leaves, chilly, salt and lime juice. Using fingers squeeze the onions to release the juices out.
5-Add turmeric powder, coconut and smoked tuna, again mix squeezing the mixture to release all the flavors. At this stage adjust the salt per your taste. Make marble size fish balls by squeezing little amount of filling between the fingers. Set aside.
6- From the oats dough take double the size of filling and spread between fingers to make a small disk put ball of filling in the middle of oats disk and close gently. Squeeze gulha to release any air inside. And roll between the palms to smooth. When smoothed arrange on a baking paper lined tray. Bake at 180 c until it turns light brown.