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About 12 pieces

Prep Time: 30 mins    Cooking Time 20 mins

 Tuna170g-SpicyOliveOil ChilliTunaLight160g



  • 300g chapatti flour
  • 50g margarine
  • 2 tsp salt
  • 2 tbsp fish curry powder
  • 200ml water


  • 1 can Ayam Brand™ Flakes Spicy Tuna in Olive Oil (with oil) or 1 Ayam Brand™ can Chilli Tuna Light
  • 1 red onion, finely diced
  • 1 tbsp fish curry powder
  • 2 stalks fresh coriander, chopped



  1. Mix flour, curry powder and salt and rub in margarine. Slowly add in water and knead into smooth dough. Cover and let it rest for 10mins.
  2. In the meantime, mix tuna with olive oil, curry powder, coriander and onions.
  3. Divide dough into 12 balls and roll it out to ½ cm thick, sprinkle some tuna mixture onto the dough, cover with a piece of baking paper and roll it out thinly. Repeat until the ingredients are used up.
  4. Heat a non-stick pan or chapatti pan to cook chappati. Serve hot with curry or chutney dip.


Tags: _ Fish_ Tuna_ Sandwiches_ Chilli addicts_ Easy Asian recipes_ Malaysian cuisine_ Breakfast_ Lunch_ Snacks and cocktails_ All recipesTuna Chilli

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