The Maldives – Traditional Maroshi (Filled Chapatti)


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by Fariha Saeed

About the dish

The most popular and the yummiest dish of the Maldives are ”MAROSHI”. Maroshi is basically a chapatti (tortilla) which is filled with smoked tuna, fresh coconut, and some spices with curry leaves. The flavor and aroma that come from curry leaves are so amazing that you can’t stop yourself from eating them. The smoke tuna tastes so good with freshly grated coconut. All the things taste so good together that will make you go ”mmmmmm”. Some people do not like tuna if you are one of them you can also add salmon to MAROSHI. This dish is also very popular in Indonesia, Sri Lanka, and Kuwait, etc. The interesting part of the dish is all the elements of the dish are savory except coconut so when you take a bite fresh coconut melts in your mouth and taste very good with other elements. The combination of soft tuna with fresh coconut goes very well together. You can serve this with:

  • Mint sauce
  • yogurt dip
  • red sauce
  • chili sauce
  • Boshi mashuni
  • tomato sauce

You can have this as a lunch or dinner or even as a snack. This appetizing dish makes you droll. The texture of chapatti (tortilla) is toasted and crispy, the texture of tuna is soft and juicy, the texture of coconut is raw and a little chewy. The coconut adds freshness to the dish. This dish is a little dry so you can have it with some sauce or dip. If you like vegetables and you want to make this dish even more healthy you can add some vegetables to it like bell pepper, carrot, cucumber, spinach, etc.

Nutrition list

  • Calories 180
  • carbs g
  • protein 9 g
  • Carbohydrates 104

Ingredients

  • 2 cup wheat flour
  • water as needed
  • 1 tsp salt
  • 1 tin smoked tuna
  • 1/2 cup fresh grated coconut
  • 2 curry leaves
  • 1 tsp ginger
  • 1 tsp garlic
  • 2 tsp black pepper
  • 5 tbsp oil
  • 1 onion (chopped)
  • 1 bell pepper (chopped)

Cooking

Take a large mixing bowl and add wheat flour and water and then knead it until a smooth and soft dough is formed and rest it for 2 hours. Now take a pan and add oil to it and turn the flame medium. Now add ginger paste, garlic paste, curry leaves, onion, and bell pepper and saute it for 15 minutes if it started to burn add a little bit of water to it. Now take a small piece of dough and roll it with a rolling pin.

Now take the rolled dough and place it on the pan and cook from both sides. Now take the chapatti and place the mixture that we made earlier. Then add some tuna and coconut to the center and fold the chapatti and make a palm-size flat ball. Now place the filled chapatti on the pan again and cook until golden brown and then serve with mint sauce.

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