Maldivian Mas Roshi
Stuffed Tuna and Coconut Flatbread
Mas Roshi is a savory Maldivian snack that features a flavorful filling of smoked tuna and grated coconut encased in a soft, pan-fried flatbread (roshi). The filling is typically seasoned with a blend of spices, curry leaves, onions, garlic, and ginger, creating a zesty and aromatic bite. It's a popular street food and a delightful way to enjoy the staple ingredients of Maldivian cuisine.
🧂 Ingredients
- 8 Roshi (Maldivian flatbread)
- 200 g Smoked tuna, flaked
- 100 g Grated fresh coconut
- 1 small Onion, finely chopped
- 2 Garlic cloves, minced
- 1 tsp Ginger, grated
- 1 Green chilies, finely chopped
- 10 Curry leaves
- 1 tbsp Lemon juice
- 0.5 tsp Turmeric powder
- to taste Salt
- 2 tbsp Vegetable oil, for frying
👨🍳 Instructions
- 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.
💡 Tip: Ensure the smoked tuna is well flaked to create a good texture for the filling. - 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.
💡 Tip: 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
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.
💡 Tip: Be gentle when folding to avoid tearing the roshi, especially if it's thin. - 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.
💡 Tip: Use enough oil to lightly coat the bottom of the pan for even browning. - 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.
💡 Tip: Frying time may vary depending on the thickness of the roshi and the heat of the pan. - 6
Serve hot: Remove the cooked mas roshi from the pan and drain on paper towels. Serve immediately while warm.
💡 Tip: Mas Roshi is best enjoyed fresh and hot, often served with a side of chili sauce or a simple salad.
💡 Pro Tips
- ✓Smoked tuna is traditional, but canned tuna (drained well) can be used as a substitute.
- ✓Adjust the amount of green chilies to your preferred level of spice.
- ✓If fresh curry leaves are unavailable, you can omit them or use a pinch of dried curry powder.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a small amount of finely chopped onion to the filling for extra crunch and flavor.
- For a vegetarian version, omit the tuna and add more grated vegetables like finely chopped carrots or cabbage.
- Serve with a dollop of Maldivian chili paste (lonumirus) for an extra kick.