Chicken baida roti recipe

Learn how to make roti bursting with flavour in this simple and delicious chicken baida roti recipe.
Two dark rectangular slate plates are on top of a light marble table top. On the plates are rotis. On one plate a roti has had a bite taken out of it. Next to the plates is a small bowl with chopped vegetables that has a spoon in it. One plate also has a pot of a white dip in it.

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.


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