Ramadan Treats is a segment covering personally loved recipes from the public, some of whom chose to remain anonymous. We bring you these recipes as they are made with love, and care, and bound to be a special treat this Ramadan.
"This is the first Hedhika (Short Eats) that my son highly enjoyed during Ramadan. Potatoes are one of his favorite staples so this was something extremely delicious for him."
- 1 can green peas
- 1 canned tuna chunked in oil
- 2 small can of tomato paste
- 3 large potatoes (boiled)
- 1 large onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 1 scotch bonnet pepper
- Curry leaves to taste (finely chopped)
- Pepper to taste
- Salt to taste
- A splash of Chili and Garlic sauce to enhance flavor
- 1 cup of sifted flour
- 3 tablespoon of oil
- Boiled water
- Salt to taste
- A packet of bread crumbs
- Caramelize the onion, garlic, curry leaves and spices with minimal oil in pan
- Once the onion displays a soft bronze color, add the remaining ingredients into the pan with a small amount of fish oil from the can. Cook in low heat
Note: A couple of crushed dried chili can be added to the mix to boost the flavor if preferred
- Mix the ingredients together and knead the dough until the mixture of flour becomes non-sticky dough
- Place the dough in a closed container and let it sit for about 3 minutes
- After three minutes, form small balls approximately 1.5cm in diameter from the dough and roll it flatly round
- Add a spoonful of stuffing mix onto the flat dough. Roll the dough around the mixture to close it
- Pour the bread crumbs into a container
- Place a wet brush across the rolled raw dough to slightly dampen it and coat the rolls in bread crumbs
- Pour oil to fill nearly half of the pan and heat the oil in medium low heat. Once heated, fry the rolls coated with bread crumbs
- Serve while hot.
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