Prepare these stuffed flatbreads ahead of time and freeze them in sandwich bags for a quick lunch or snack. Simply remove from the freezer and air fry
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFFinely chop the kale, onion and garlic. Crumble the paneer.
Heat the olive oil in a pan over a medium heat. Add onion and garlic and sauté until softened – approx. 5 minutes. Add the paneer, cumin, coriander, red chilli flakes, salt and pepper. Mix well and cook for a further 2-3 minutes. Remove from the heat and let it cool.
Make a small opening on the top of each pita bread and open it up gently. Spoon the filling into the pocket. Repeat with the remaining bread.
Heat a non-stick pan over a medium heat.
Place the stuffed flatbread in the pan and cook until both sides are golden brown, approx. 2-3 minutes per side.
Serve the kale and paneer stuffed flatbreads warm.
