Paratha Masli

Summary

Ingredients

• 4 flat bread (s), Indian (Paratha) or Lebanese or Dürüm
• 750 g spinach leaves (frozen), thawed
• some water
• 2 cans tuna in its own juice
• 150 g cream cheese
• 1 large onion (s)
• 2 cloves garlic
• 3 cm ginger, fresher
• 3 tablespoon ghee or oil
• 1 teaspoon chilli flakes
• 1 teaspoon curry powder
• 2 teaspoons coriander powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• salt and pepper

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Instructions

1. Peel the onions and chop them into small cubes, peel the garlic and ginger and chop them up. Heat the ghee or oil in a saucepan and briefly fry the chili powder and cumin.
2. Then add the already thawed spinach with a little water and simmer over low heat. Drain the tuna well and add the cream cheese, torn apart.
3. Now add the remaining spices and season with salt and pepper. Take everything off the stove and let cool down a little.
4. Preheat the oven to 200 ° C. Cover the Indian flatbreads with 3 - 6 tablespoons of spinach and tuna mixture (depending on how big the flatbreads are) and roll up with the ends bent. Bake the filled flatbreads in the oven at 180 ° C for 3 - 5 minutes.

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