Tuna Onion Chapatti
12 pieces | 
50 minutes
Ingredients:
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1 can Ayam Brand™ Flakes Spicy Tuna in Olive Oil (with oil) or 1 Ayam Brand™ can Chilli Tuna Light
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1 red onion, finely diced
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1 tbsp fish curry powder
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2 stalks fresh coriander, chopped
Dough:
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300g chapatti flour
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50g margarine
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2 tsp salt
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2 tbsp fish curry powder
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200ml water
Preparation:
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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 10 mins.
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In the meantime, mix tuna with olive oil, curry powder, coriander and onions.
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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.
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Heat a non-stick pan or chapatti pan to cook chappati. Serve hot with curry or chutney dip.
