Masroshi

We used valhomas for our Masroshi. But if you prefer canned tuna, you can just use that as well.

Makes: 8 masroshi

Ingredients:

• 1 cup valhomas (smoked tuna)
• 1/2 cup grated coconut
• 1/4 githeyo mirus (scotch bonnet pepper)
• 3 curry leaves
• 1 small onion
• 1 garlic clove
• 1/4 inch slice of ginger
• 1/4 lime
• 1/4 tsp salt (or to taste) for the filling
• 1/2 tsp salt for the dough
• 1 1/2 cups flour
• 1 tbsp oil
• 10 tbsp warm water

Instructions:

1.  Slice the smoked tuna, onion and githeyo mirus into really thin pieces and mince the curry leaves.
2.  Mince the garlic and the ginger and by using the back of a spoon squash them.
3.  In a bowl combine the onion, scraped coconut, curry leaves, ginger and garlic.
4.  Using your fingers, mix and squeeze until the onions become soft and release their juices.
5.  Mix in the tuna.
6.  Add the salt, lime and githeyo mirus gradually, so that you can have a taste and make adjustments to make sure that you like the filling.
7.  Sift the flour into another bowl and add 1/2 tsp salt along with the oil.
8.  Add warm water gradually while using your fingers to knead the dough.
9.  Divide the dough into 8 pieces and divide the filling into 8 portions.
10.  Take a piece of dough, roll it into a ball and using your fingers flatten it out to make a circular shape.
11.  Place one portion of the filling into the flattened dough piece, close it, and roll it into a ball.
12.  Using a rolling pin, flatten the ball.
13.  Repeat steps 10 to 12 until you run out of dough and filling.
14.  Heat a flat bottomed pan and place the mas roshi on it, as many as it can hold without being cramped.
15.  Cook until the masroshi begins to take on a golden brown colour, just remember to flip them in around once every minute so that they are evenly cooked.

Note: Want more hedhikaa recipes? Check out our recipe for kulhi boakibaa.