Maldivian Bis Keemiya: Tuna and Coconut Samosas

Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.

Add the minced garlic, flaked tuna, grated coconut, turmeric powder, red chili flakes, and salt to the skillet. Stir well to combine and cook for 2-3 minutes, allowing the flavors to meld. Remove from heat and let the filling cool completely.

Lay one spring roll wrapper flat on a clean surface. Place about 2 tablespoons of the cooled tuna and coconut filling in a line across one corner of the wrapper, leaving a small border.

Fold the corner over the filling, then fold in the sides to create an envelope shape. Roll tightly towards the opposite corner to form a triangular samosa. Seal the final edge with a dab of water.

Repeat the filling and folding process with the remaining wrappers and filling.

Heat 2 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).

Carefully place 2-3 samosas into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Adjust heat as needed to maintain oil temperature.

Remove the fried samosas with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve hot.