👨‍🍳 조리법

1. 1

   Prepare the filling: In a bowl, combine the flaked smoked tuna, grated coconut, finely chopped onion, minced garlic, grated ginger, chopped green chilies, curry leaves, lemon juice, and turmeric powder. Season with salt to taste. Mix well to ensure all ingredients are evenly distributed.

   💡 전문가 팁: Ensure the smoked tuna is well flaked to create a good texture for the filling.
2. 2

   Assemble the Mas Roshi: Lay out the roshi flatbreads. Divide the tuna and coconut mixture evenly among the roshi, spreading it over one half of each flatbread.

   💡 전문가 팁: If using store-bought roshi, ensure it is pliable. If it's a bit dry, you can lightly warm it to make it more flexible.
3. 3

   Fold the roshi: Carefully fold the other half of each roshi over the filling to create a half-moon shape. Gently press the edges to seal.

   💡 전문가 팁: Be gentle when folding to avoid tearing the roshi, especially if it's thin.
4. 4

   Cook the Mas Roshi: Heat the vegetable oil in a non-stick skillet or frying pan over medium heat. Place the folded mas roshi into the hot oil, a few at a time, ensuring not to overcrowd the pan.

   💡 전문가 팁: Use enough oil to lightly coat the bottom of the pan for even browning.
5. 5

   Fry until golden brown: Cook for about 3-4 minutes per side, or until the roshi is golden brown and crispy, and the filling is heated through. Adjust heat as necessary to prevent burning.

   💡 전문가 팁: Frying time may vary depending on the thickness of the roshi and the heat of the pan.
6. 6

   Serve hot: Remove the cooked mas roshi from the pan and drain on paper towels. Serve immediately while warm.

   💡 전문가 팁: Mas Roshi is best enjoyed fresh and hot, often served with a side of chili sauce or a simple salad.