loyalty points

Chicken Filling:

  • Ghee 200 g
  • Chilli, fresh 20 g
  • Garlic, minced 40 g
  • Ginger, minced 40 g
  • Onion, julienne 300 g
  • Mustard, seeds 20 g
  • Corn oil 50 ml
  • Carrot, grated 300 g
  • Warm Water 600 ml
  • Chopped parsley, leaves only, no stems 20 g
  • Butter 20 g
  • Chicken thighs, deboned 1 kg

Preparing the Dough:

  • Flour 1 kg
  • Salt 5 g
  • Water 200 ml
  • Vegetable oil 50 ml

To Serve:

  1. Chicken Filling:

    • Sweat off the onions and carrots in ghee before adding the garlic, ginger, mustard seeds and chilli and cook till soft. Keep aside as this is one of 3 layers.
    • Prepare the Knorr Mashed Potato with 800ml of water, add chopped herb and butter. Mix potato with a fork for flakiness.
    • Marinade chicken with Knorr Chicken Shawarma Seasoning and corn oil for minimum 2 hours before grilling until golden brown. Shred the chicken into small strips. This is the third and final layer of the roti.
  2. Preparing the Dough:

    • By hand mix into the flour 20ml oil, salt & approx. 200ml water until a soft and flexible dough is formed. Not dry at all but also not wet, you need to shape small 60 -80g balls. Place these in a bowl and cover with 30ml of oil for 2 hours. Overnight also works.
    • Spread the dough balls out until very thin and transparent.
    • Shape the 3 layers (potato, chicken, onion mix) into triangles and fold the dough around this similar to making a samosa. Corner over corner. Repeat until filling is covered and layers are created.
    • Note: Once shaped you must cook off the rotis in pan as quickly as possible until golden brown.
  3. To Serve:

    • Combine a ready to go Taboulah salad with Hellmann’s Real Mayonnaise and serve on the side while the roti’s hot.