Top 6 Maldivian Snacks

Kavaabu is a traditional snack originating from the Maldives. These fish fritters are usually made with a combination of smoked tuna, onions, ginger, grated coconut, hot peppers, lime juice, rice, curry leaves, flour, turmeric, oil, and salt. The mixture of these ingredients is bound with a bit of flour and it's shaped into balls. The balls are deep-fried in hot oil until dark golden brown. They're drained and can be served hot or cold. It's recommended to enjoy kavaabu with a cup of tea on the side.Expand

Masroshi is a traditional snack consisting of stuffed and fried dough. The dough is made with flour, oil, warm water, and salt, while the filling includes smoked tuna, grated coconut, hot peppers, onions, garlic, ginger, minced curry leaves, and lime. The dough is rolled into a ball, flattened, covered with the filling, closed, and rolled into a ball that's flattened before being fried in a pan. Masroshi is cooked until it becomes golden brown, and it should be flipped every few minutes so that both sides are evenly cooked. The dish can be served for breakfast or eaten in the afternoon or evening as a snack, ideally paired with a cup of tea.Expand

Gulha is the national dish of Maldives, a deep-fried pastry ball filled with smoked fish such as Maldive fish or tuna, along with desiccated coconut and onions. The snacks are usually sold at small cafés known as hotaa, or in shops scattered throughout the island. It is recommended to pair gulha with a cup of hot sweetened tea.Expand

Keemiyaa is a traditional dish originating from the Maldives. The dish is usually made with a combination of tuna, curry leaves, onions, garlic, ginger, peas, Scotch Bonnet peppers, lemon juice, mustard seeds, oil, salt, and dough made with flour, oil, salt, and water. The onions and mustard seeds are sautéed in oil, while the garlic, ginger, curry leaves, chili peppers, lemon juice, salt, and half of the onions are mashed and mixed with the tuna and peas. The dough is rolled out into circles, topped with the tuna mixture, then shaped into rolls that are deep-fried until golden brown. Once drained, keemiyaa is served as a snack that's similar to spring rolls.Expand

Riha folhi is a traditional stuffed crepe originating from the Maldives. The batter for the crepe is made with flour, water, salt, and turmeric. Once prepared, the crepe is stuffed with a simmered combination of smoked tuna, onions, curry powder, chili powder, cinnamon, cardamom, ginger, garlic, coconut milk, lemon juice, pandan leaves, and salt. Once stuffed with the tuna mixture, the crepes are rolled and served while still hot.Expand

Fuhjehi kavaabu are traditional fritters originating from the Maldives. The two main components of these fritters are the batter and the tuna mixture. The batter is made with flour, eggs, salt, baking powder, turmeric, and water, while the tuna mixture is made with canned tuna, Scoth Bonnet peppers, curry leaves, potatoes, ginger, pepper, salt, onions, and lemon juice. The tuna mixture is shaped into small balls and placed into the batter. The balls are scooped from the batter and fried in heated oil until golden brown. These fritters are especially popular during Ramadan.Expand