CC license
Malu Paan on the Left, Roti on the Right

  • 1 pk. (1.4 kg) Bread Mix
  • 2 x 170g flaked light Tuna
  • 1 small Onion chopped
  • 1 green Chilli chopped
  • 1 sprig curry leaves (optional)
  • 1 piece *Rampe (optional)
  • 1 piece Cinnamon
  • 1 cm. Ginger root (crushed)
  • 4 cloves Garlic (crushed)
  • 2 Tbs Vegetable oil
  • Salt, Pepper and Cardamom powder (optional) to taste.
  • 4 medium Potatoes boiled, skinned and cut into pieces.

*Rampe is "pandanus leaf", the leaf from one of the screwpine trees. A strip means a 10 cm length. May find this as a frozen item in an asian grocery store. Discarded after cooking.

  1. Prepare the bread mix (follow instructions on packet) and leave the dough to rise in a warm place.
  2. Drain the two cans of tuna.
  3. Heat the oil in a skillet (frying pan).
  4. Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, rampe and cinnamon.
  5. Cook until the onions are tender light brown.
  6. Add drained tuna, stir all together.
  7. Allow to cook for a few minutes.
  8. Add the drained tuna liquid.
  9. Stir and allow to cook until the liquid is dry.
  10. Add salt, pepper and cardamom powder.
  11. Stir until well mixed.
  12. Turn off heat.
  13. Add potatoes and mix well.
  14. Punch down the dough. Divide into rolls (30-35).
  15. Spread each roll on a floured board and add a little tuna mix to the centre.
  16. Fold the dough and shape into a roll.
  17. Place on a cookie sheet.
  18. Cover with wet tea towel and allow to rise for about 15 minutes.
  19. Bake at 375 degrees (190 degrees Celsius) for about 15-25 min. or until done.

Serve with chillie sauce
By substituting minced meat for tuna, you can make Mas Paan.