Asian Roti Chicken Lasagne
An authentic twist on a classic dish, this Asian Roti lasagne is filled with chicken with multi-coloured vegetables. Check out the recipe today.

Ingredients
Method for Roti
-
Wheat flour, sifted 800.0 g
-
Enough water to make the dough (be more specfic about the water quantity)
-
Vegetable oil 650.0 ml
Making Lasagne
-
Chicken, minced 800.0 g
-
Onion, chopped 200.0 g
-
Garlic, minced 30.0 g
-
Ginger, minced 10.0 g
-
Capsicums, diced 300.0 g
-
Red bell peppers, diced 300.0 g
-
Quick Cheese Sauce 600.0 g
-
Vegetable oil
-
Cheddar Cheese, grated 400.0 g
-
Red chilli, powder 20.0 g
-
Curry powder 20.0 g
-
Black pepper, cracked 5.0 g
Preparation
-
Method for Roti
- Mix flour, ¼ oil, Knorr Chicken Seasoning Powder and enough water and knead together to make a non-sticky dough.
- Break the dough into small balls of the size of a bread rolls.
- Place the dough balls on a deep tray and pour the remaining oil in just to cover the dough.
- Well covered the dough tray and keep it for more than 12 hours in a room temperature.
- Flatten them as much as possible and fry over a pre-heated grill plate till cooked and crisp.
-
Making Lasagne
- In large skillet heat oil and sauté onions, ginger, garlic, capsicums and red pepper until half cooked.
- Add chicken, crushed pepper, chili and curry powder and sauté for few minutes.
- Add Knorr Tomato Pronto, water and Knorr Chicken Seasoning Powder and simmer it for few minutes, adjust pepper and keep it on a side.
- In a 12inch x 8inch baking tray, spread little cheese sauce on the bottom; then with roti layer, spread with 1/4 cheese sauce, 1/3 chicken, 1/4 grated cheese; repeat the same for another 2 times.
- Finally sprinkle with remaining cheese on top; bake covered with foil at 180℃ for 50 minutes.
- Allow the lasagne to rest for 30 minutes before cutting, may be made a day ahead.