Ingredients
-
1
-
1
-
1/4
-
1/2
-
1/2
-
1/2
-
1/4
-
-
4
-
1
-
-
-
-
-
Directions
Tuna Pita Pockets With an Indian Twist !!,I originally found this recipe in a Indian cookbook by Shehzad Hussain but this version has a few modifications to suit my family’s tastes. It serves as a quick and light dinner/snack. For a truly Indian twist,you can substitute tzatziki sauce with freshly prepared Cucumber Raita.,I made these as described, but served them on thin whole grain buns. They were good, but I was surprised that the fresh spices used didn’t result in more overall flavor. But now I’ve got my eye on your chutney and relish recipes… they look delish! Thanks for posting, Seeprats. :o)
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Steps
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1
Done
|
Heat Oil in a Deep Pan and Stir Fry the Cumin Seeds on Medium Heat Till They Begin to Splutter. |
|
2
Done
|
Add the Ground Corriander,Cumin,and Red Chilli Powders and Salt.continue to Stir For 2-3 Minutes. |
|
3
Done
|
Next,Add the Garlic,Onions,and Pepper.fry,Stirring Occassionally Until the Onion Has Browned. |
|
4
Done
|
Add Tuna, Green Chillies and Ginger and Cook For 5minutes. |
|
5
Done
|
Stir in the Fresh Corriander and Add Garam Masala, Lemon Juice and Cook 3-4 Minutes Till Almost Dry. |
|
6
Done
|
to Serve,Cut Warmed Pita Bread Into Two, Spread the Tzatziki Sauce Evenly and Stuff the Pita Pockets With the Tuna Filling. |
