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For the dough:

  • 500 grams flour
  • 1 teaspoon salt
  • 200 grams margarine
  • 60 milliliters water
  • Oil for deep-frying

For the filling:

  • 45 grams margarine
  • 500 grams onion, sliced
  • 100 grams garlic cloves
  • 1 teaspoon rampa leaf, chopped
  • 1 tablespoon curry leaves, chopped
  • 600 grams smoked tuna, sliced
  • 20 grams ginger, grated
  • 6 cherry chilies, sliced
  • 1 teaspoon coriander powder
  • Juice of 5 limes
  • 1/2 teaspoon pepper
  • Salt, to taste


  • To prepare dough, sift flour and add salt and margarine.
  • Add water, knead thoroughly, and let stand.
  • To prepare the filling, heat margarine and fry onion, garlic, rampa, and curry leaves until golden brown. Add tuna, ginger, chilies, and coriander powder.
  • Cook until tuna is bound together. Add the lime juice, salt, and pepper.
  • Divide dough and shape into balls. Roll out to form a circle and cut into quarters.
  • Fold the top corner to one side of the bottom edge to form a triangular cone. Join edges by moistening the inner side of the topside with a little water. Ensure there are no gaps.
  • Place filling into the cone. Bring up the top corner of the pastry to seal and form a triangular shape. Dampen the outer edge of the pastry and seal well.
  • Deep-fry the bagiyas over gentle heat until golden brown.
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