Method
- Make the dough: combine flour, salt, oil, warm water. Knead 8 minutes. Rest 30 minutes.
- Make the filling: combine flaked tuna, grated coconut, onion, chilies, curry leaves, salt and lime juice.
- Divide dough into 12 balls. Roll each into a 16cm round.
- Place 3 tbsp filling on one half. Fold over to form a half-moon; press edges firmly.
- Heat 1 tbsp oil in a wide pan. Pan-fry mas roshi 3 minutes per side until deep gold.
- Drain. Serve hot with tea; eat as a tea-time snack or lunch.
Common questions
Can Mas Roshi be made ahead?
Mas Roshi is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Mas Roshi spicy?
Mas Roshi as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Mas Roshi vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Mas Roshi to make at home?
Mas Roshi sits at intermediate difficulty — total time about 70 minutes. The ingredients are not unusual but the timing requires attention.
Can Mas Roshi be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Mas roshi is the Maldivian portable snack — sold from street stalls and bakeries, eaten as afternoon tea food and as a packed lunch. The dish is universal across the Maldives; every island has its bakery making mas roshi.
