Chicken Roti with Coriander Garlic Mayo
Impress your diners with his chicken roti dish, consisting of 3 layers: potato and herb, chicken and classic onion carrot sauté. Try it out today.

Ingredients
Chicken Filling:
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Vegetable oil 150.0 ml
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Onion, julienne 300.0 g
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Carrots, Grated 300.0 g
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Garlic - minced 40.0 g
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Ginger, minced 40.0 g
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Green chilli 10.0 g
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Chicken thighs, deboned 1.0 kg
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Dried chilli flakes 10.0 g
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Curry Powder 10.0 g
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Mustard seeds 20.0 g
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Potatoes boiled, mashed roughly 700.0 g
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Astra Fat Spread (1x5KG) 50.0 g
Preparing the Dough:
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Corn Oil 50.0 g
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Salt 5.0 g
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Water 200.0 ml
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Flour 1.0 kg
To Serve:
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Coriander & Garlic mayo
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Fresh coriander - Roughly chopped 30.0 g
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Garlic - chopped 20.0 g
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Parsley, chopped 30.0 g
Preparation
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Chicken Filling:
- Sweat off the onions and carrots in Astra Fat Spread before adding the garlic, ginger, mustard seeds andchilli and cook till soft. Keep aside as this is one of 3 layers.
- Marinade chicken with Knorr Chicken Seasoning Powder,chilli flakes, curry powder and 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.
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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 roti’s in pan or grill plate as quickly as possible until golden brown.
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To Serve:
- Combine a ready to go Hellmann's Classic Mayonnaise, coriander and garlic, serve on the side with the roti’s hot.