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.

Per serving: 174 Calories (kcal); 17g Total Fat; (85% calories from fat); 2g Protein; 5g Carbohydrate; 27mg Cholesterol; 107mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates