Method for Roti

Making Lasagne

  1. 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.
  2. 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.