Beyond Bajiya: Unearthing Unique Maldivian Snacks & Appetizers

On any local café counter in Malé or Maafushi, you’ll spot a tray of golden triangles — bajiya, the samosa-like pastry that’s the most recognized Maldivian snack abroad. But look past those familiar shapes and a deeper lineup of short eats, called hedhikaa, comes into view: dumplings, fritters, baked fish cakes, and crisp crepes that rarely make it onto resort menus. These are the snacks locals reach for with afternoon tea, the ones that tell a more interesting story about Maldivian home cooking than any all-inclusive buffet could.

Most travellers who visit the Maldives never taste a kulhi boakibaa or a haalu folhi because they never leave their resort island. That’s a shame, because the real Maldivian snack scene lives on the local islands — in family-run hotaas, market stalls, and harbour-side kitchens where recipes are handed down rather than written on a menu. This guide covers six of the most distinctive snacks you’ll find beyond bajiya, from the northern atolls to the southern city of Addu, with practical tips on where to try them and how to take some home.

The six snacks below represent different islands, techniques, and flavour profiles — savoury and sweet, fried and baked, familiar and completely unexpected. They’re all sold in local markets or small eateries, and most cost under a dollar each. If your crew likes to graze rather than commit to a single dish, hedhikaa is the perfect format.

To help you compare at a glance, here’s a rundown of each snack’s type, key ingredient, and best use-case.

Each snack has its own story — some are island-specific, others are made nationwide but with regional twists. Here’s what makes each one worth tracking down.

Gulha

Gulha is the entry point for anyone new to hedhikaa. These deep-fried bite-sized dumplings are filled with a mixture of tuna, grated coconut, and chili — a combination that shows up again and again in Maldivian cooking, but never quite the same way twice. The dough is thin and crispy, giving way to a savoury, slightly spicy centre that’s noticeably lighter than a bajiya.

You’ll find gulha on display alongside other hedhikaa at most local eateries on Maafushi, Malé, and Hulhumalé. They’re usually kept under a glass dome or on a counter tray — just point at what you want. The local food guide from Amaldives recommends ordering a small selection of different items and pairing them with sweet black tea for the full experience.

Note: Gulha is best eaten within an hour of frying. If you’re taking some to go, eat them promptly rather than saving them for later.

Kulhi Boakibaa

Kulhi boakibaa breaks the fried-snack mould. It’s a baked fish cake made from smoked tuna, rice, onions, garlic, ginger, chilies, and grated coconut — and because it’s baked rather than deep-fried, it’s noticeably less oily than most hedhikaa. The texture is dense and moist, closer to a savoury pudding than a crisp fritter.

This is the snack to look for if you’re watching your oil intake or just want something that feels more substantial than a fried bite. It’s also one of the few hedhikaa that travels reasonably well — the baked structure holds up longer than crispy fried items. You’ll find it on local islands at places like street-food stalls and small eateries that serve a rotating selection of homemade short eats.

Kulhi boakibaa is often cut into squares or diamond shapes and served with a side of coconut chutney. The smoked tuna gives it a deeper, more savoury flavour than fresh fish would — it’s the same ingredient that makes mas huni so distinctive at breakfast.

Masroshi

Masroshi is a stuffed flatbread that sits somewhere between a snack and a meal. It starts with roshi — the same unleavened flatbread eaten at every Maldivian breakfast table — but it’s filled with smoked tuna, coconut, curry leaves, onions, garlic, ginger, and chili, then folded and griddled until the outside crisps up.

Unlike gulha or kulhi boakibaa, masroshi is substantial enough to replace a meal. Two pieces with a side of tea and you’re set for a few hours. The curry leaves are the key differentiator here — they add a citrusy, slightly bitter note that cuts through the richness of the tuna and coconut. For a deeper dive into Maldivian short eats, the guide on kavaabu and other short eats covers the broader hedhikaa tradition.

Note: Masroshi stiffens as it cools. Eat it fresh off the griddle or reheat it — cold masroshi is noticeably tougher than hot.

Haalu Folhi

Haalu folhi is the sleeper hit of Maldivian snacks — a thin, crisp, melt-in-your-mouth sweet crepe that’s unique to the island of Kulhudhuffushi in Haa Dhaalu Atoll. It’s been produced by residents there for generations, and despite nationwide demand, it’s still made in small household batches and sold in local markets rather than mass-produced.

The ingredients are simple — flour, sugar, coconut — but the technique is what sets haalu folhi apart. The batter is spread paper-thin and cooked until it’s almost brittle, producing a snack that shatters when you bite into it. It’s not greasy, not heavy, and not particularly sweet — just a clean, toasty coconut flavour with a whisper of caramelisation.

Because haalu folhi is made in such limited quantities, it’s one of the harder snacks to track down. If you’re visiting Kulhudhuffushi, ask at local markets or guesthouses about household producers. The Visit Maldives guide to take-home snacks notes that most of these island-specific snacks can be stored for long periods in the right conditions, making them excellent souvenirs.

Kudhi Gulha

Kudhi gulha looks similar to regular gulha, but the dough is made with rice flour instead of wheat flour, giving it a distinctive golden colour and a crunchier, more substantial exterior. The filling is the familiar tuna-onion-spice mix, but the rice flour shell changes the eating experience entirely — it’s denser, crunchier, and holds together better than wheat-based versions.

The rice flour makes kudhi gulha more resilient than its wheat-based cousin — it stays crunchy longer and travels better, which is why it’s a popular choice for taking on fishing trips or longer excursions. Locals often eat it slowly, one piece at a time, with a hot cup of tea in the evening. It’s a bit spicy, but the heat builds gradually rather than hitting you upfront.

You’ll find kudhi gulha at most local markets and hotaas on inhabited islands. On Hulhumalé, places like Cafe’ier and Family Room Café sometimes have them available, though availability varies day to day. If you’re based on a resort island, ask about arranging a visit to a nearby local island — most resorts can organise a day trip that includes time at a local café.

Addu Bondi

Addu bondi comes from the southernmost city in the Maldives, Addu City, and it’s unlike anything else on this list. It’s a sinfully sweet confection made from scraped coconut and dhiyaahakuru (coconut syrup), wrapped in dried banana leaves. The result looks like a coconut truffle — dense, chewy, intensely sweet — and some locals consider it a meal in itself rather than a snack.

Addu bondi is one of the few Maldivian snacks that tourists regularly discover and seek out as souvenirs. It’s sweet enough to satisfy a serious sugar craving, and the banana-leaf wrapping makes it feel special even before you open it. Many tourists who try it describe it as a coconut truffle — it has that same dense, fudgy quality, but the sweetness comes entirely from coconut syrup rather than refined sugar.

If you’re visiting Addu, look for addu bondi at local markets or ask at guesthouses. It’s also increasingly available at resort gift shops that source regional products, though the markup is higher. The snack keeps well in cool, dry conditions, making it one of the easiest items on this list to bring home.

Where to Find and Take Home Maldivian Snacks

Tracking down these snacks requires leaving your resort and visiting local islands where Maldivians live and eat. The good news is that the logistics are straightforward — you just need to know where to look and what to expect.

Local Island Hotspots for Snack Hunting

Maafushi is the most accessible local island for resort guests. It has numerous guesthouses and local eateries called hotaas where hedhikaa is displayed on counters. Hot Bite Restaurant & Café and Hiyala Mariyaadhu Cafe both offer local snacks alongside fresh fish curries. A full meal of tuna curry, rice, and roshi runs $5–$10 USD, and snacks are extra pennies. Malé has a wider range of cafés — Sea House Café above the Hulhumalé Ferry Terminal is a reliable option, and The Goatfish Café & Bistro serves both Maldivian and international fare. Hulhumalé, on the airport island, has a developing food scene: Cafe’ier offers beachfront seating with local options, and Red Snappers & Coffee Beans is known for seafood. A full day of simple meals on Hulhumalé can come in under $17 USD.

For a broader look at where locals eat, the guide to islander kitchen traditions and family recipes covers the home-cooking side of Maldivian food culture that most tourists never see.

Storage and Transport

Most Maldivian snacks can be stored for long periods in the right conditions, which makes them excellent souvenirs. Fried items like gulha and kudhi gulha lose crunch within a few hours but can be revived in a low oven. Baked items like kulhi boakibaa hold up better for travel. Wrapped confections like addu bondi keep well in cool, dry conditions. Haalu folhi is fragile — pack it flat and don’t stack heavy items on top. Many local markets sell snacks in simple paper or banana-leaf wrapping; ask for extra layers if you’re travelling the same day.

Alcohol Note

Alcohol is strictly prohibited on all local inhabited islands. The snack culture is built around tea, coffee, and fresh juices — not beer or cocktails. This is part of the experience: sitting in a plastic-chair café with a cup of sweet black tea and a plate of mixed hedhikaa is the authentic Maldivian afternoon, and it doesn’t need alcohol to feel complete. If you want a drink with your snack, stick to kurumba (young coconut water), mango juice, or the excellent fresh juices available at most hotaas.

Before You Go — Maldivian Snacks

Where can I buy local Maldivian snacks?

Local markets, hotaas (small eateries), and guesthouse kitchens on inhabited islands. Maafushi, Malé, and Hulhumalé have the highest concentration of places selling hedhikaa. Resort gift shops sometimes carry packaged versions, but they’re pricier and less fresh.

Can I take Maldivian snacks home as gifts?

Yes — most snacks keep well in cool, dry conditions. Baked kulhi boakibaa and wrapped addu bondi are the easiest to transport. Fried items lose crunch but can be revived in a low oven. Haalu folhi is fragile; pack it flat. Check customs rules for food items in your home country before buying large quantities.

Are Maldivian snacks very spicy?

Some are — kudhi gulha and certain versions of gulha have a noticeable chili kick. But most hedhikaa are mild to moderate, and the spice level is usually adjustable. If you’re unsure, ask for “less chili” — most cooks can accommodate. Fresh chilies are often served on the side rather than mixed in.

What’s the best time of day to eat hedhikaa?

Traditionally, hedhikaa is enjoyed with afternoon tea around 4–5 p.m. But local eateries serve them throughout the day, and they make an excellent light lunch or pre-dinner snack. Morning markets have the freshest selection, especially for haalu folhi and other delicate items.

Can I find these snacks at resorts or only on local islands?

Most resorts don’t serve authentic hedhikaa — their short eats are usually adapted for international palates and served as part of a buffet. A few higher-end resorts offer “Maldivian nights” with local snacks, but the real thing requires a trip to a local island. If you’re on a tight itinerary, a day trip to Maafushi from a resort in South Malé Atoll is the most efficient way to sample multiple snacks. For more on finding authentic local food, see the guide to Maldivian dining secrets from street food to fine dining.

Beyond the Bajiya

The bajiya that catches your eye at the café counter is just the beginning. Behind it sits a whole world of short eats — some baked, some fried, some wrapped in banana leaves and tied with string — that tell the real story of Maldivian home cooking. These snacks aren’t on the resort buffet, and they’re not in the glossy brochures. They’re in the glass display cases of family-run hotaas on dusty island streets, served with a pot of sweet black tea and a plastic chair in the shade. That’s where the flavour lives, and it costs less than a dollar to find out.

If you’re planning your own snack tour, the guide to island-hopping for the best Maldivian spices and curries pairs naturally with the hedhikaa circuit — the same local eateries that serve short eats also make some of the best curries in the country.

References

Amaldives. “Maldives Local Food Guide 2026.” ↗

Adotrip. “Street Food of Maldives.” ↗

Visit Maldives. “Six Snacks to Take Back Home from the Maldives.” ↗

If you’re hungry for more Maldivian food stories, the post on seven essential Maldivian dishes from garudhiya to gulha walks through the country’s most iconic flavours dish by dish, and the guide to yellowfin tuna steak in the Maldives covers the ingredient that shows up in nearly every hedhikaa filling. Between the snacks, the curries, and the fish, there’s more than enough reason to leave the resort for a meal or two.