Chicken baida roti

Chicken baida roti

  • Preparation time: 30 minutes plus proving
  • Cooking time: 20 minutes
  • Serves: 8

Ingredients

Chicken filling

  • 2 tbsp oil
  • juice of half a lemon
  • 2 green chillies, trimmed and deseeded and chopped, or to taste
  • 2cm piece fresh ginger, grated
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp fresh chopped coriander
  • 1 tsp garam masala powder
  • ¼ tsp turmeric
  • 225g chicken breast cut into 1cm pieces, raw or cooked
  • 5 spring onions, chopped

For the dough

  • 450g plain flour
  • ¼ tsp baking powder
  • 1 egg, beaten
  • 225ml water approx.

For the egg filling

  • 2 large eggs, beaten
  • 2 tbsp fresh chopped coriander
  • salt and pepper

To serve

  • Riata and tomato, onion and coriander salad to serve
  • lime wedges to garnish

How to prepare chicken baida roti

  1. Put the oil, lemon juice, chillies, ginger, garlic, coriander, garam masala and turmeric into a bowl and stir well. Add the chicken and spring onions. Cover and chill for 1 hour.
  2. To make the dough sieve the flour, baking powder and a pinch of salt into a bowl. Stir in the egg and enough water to form a soft but not sticky dough. Set aside for 30 minutes.
  3. Heat a little oil in a frying pan and stir fry the chicken mixture for 10 minutes or until cooked through. Set aside.
  4. Divide the dough into 8 pieces and on a lightly floured surface, roll each out to form a 20cm round. Divide the chicken filling between the dough rounds keeping the filling towards the centre.
  5. Beat the eggs with the coriander and spoon over the chicken filling. Fold the sides of the rounds over the filling to make approximate 9cm square rotis.
  6. Heat 3 tbsp oil in each of 2-3 pans and cook the rotis for 5-8 minutes turning once until the dough is cooked through and the filling is piping hot. Repeat to cook all the rotis. Serve hot with riata and a tomatoes, onion and coriander salad. Garnish with lime wedges.