Chicken baida roti recipe
Key information
Preparation time: 30 minutes plus proving
Cooking time: 20 minutes
Serves: 8
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
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 approximately
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
- 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.
- 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.
- Heat a little oil in a frying pan and stir fry the chicken mixture for 10 minutes or until cooked through. Set aside.
- 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.
- 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.
- 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.