Ingrients & Directions
1 tb Sunflower oil
1 Courgette
1/2 Onion
1 ts Chatmasala
1 tb Snipped chives
1 tb Chopped coriander
2 Plain naan bread
25 g Butter; melted
1 Heat a griddle pan. Heat the oil in a small frying pan. Grate the
courgette and onion into the frying pan and toss with the chatmasala for
1-2 minutes.
2 Put in a bowl and mix in the chives and coriander. Slit each naan across
the centre and fill with the mix. Flatten the lid back on and brush with
melted butter. Cook in the griddle pan for 2-3 minutes each side. Remove
and cut into large pieces for serving.
Yields
2 servings