Thursday, January 12, 2012

Hiki mahu masroshi

Masroshi is a snack or shorteat eaten  for evening tea or breakfast. Traditional masroshi is made using smoked tuna and coconut dough, but I have used oil dough & dried tuna  to make masroshi it tasted yummy.
Ingredients:
http://www.nadiyas-tastesofmaldives.blogspot.com/2011/09/huni-roshi-maldivian-flat-coconut-bread.html, http://www.nadiyas-tastesofmaldives.blogspot.com/2011/09/roshi-maldivian-flat-bread.html
 Coconut flat bread dough or oil flat bread dough
150g chipped hikimas (dried & chipped tuna)
1/2cup scrapped coconut
1tbs masmirus or chilly
1medium onion ( thinly sliced)
3curry leaves (chopped)
pinch of pepper powder
1/2tsp turmeric powder
1lemon juice
1/2tsp salt

Method:
Crush onion, masmirus or chilly and curry leaves with lime juice and salt. Add turmeric and pepper powder mix well, than add coconut & dried tuna mix to combine everything.
 Divide the flour dough which you have chosen to eight portions. If you are using oil dough you have to make double of what I have written for roshi and coconut dough will be enough what I have written. 
Take one portion of dough flat it little bit in your palms making a well inside folding your palm half way, with a spoon scoop one portion of fish mixture into the dough and press inside.
now seal the dough covering the fish inside, smooth little bit. continue covering all the fish portions.
Heat a flat pan on stove. On your kitchen counter or Chapati roller put some extra flour and roll each dough in to about 4inch diameter disks. 

 Bake both sides of masroshi until brown..................................................................................enjoy! 

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