Easy Chicken Roti Recipe| Roti| Dhal Puri|

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be fresher and cheaper.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat with less intensity, while bell peppers are milder.

roti dough

🥗Healthier: whole wheat flour dough

💰Cheaper: all-purpose flour

Whole wheat adds fiber, while all-purpose is more accessible.

Season the chicken and marinate for at least 1 hour, or overnight if possible.

Place split peas into a pot with water and boil until slightly soft, about 10-15 minutes.

Drain the split peas and add chopped thyme, garlic, ground roasted ginger, ground cumin, and garam masala; grind in a food processor until combined.

In a mixing bowl, add 3 cups of flour, 1 packet of active dry yeast, and 1/2 teaspoon of salt; rub in 1 tablespoon of butter until crumbly.

Slowly add lukewarm water to the flour mixture until it forms a ball; knead for about 5 minutes until soft and smooth.

Spray a bowl with nonstick cooking spray, place the dough inside, cover, and let it rest for 30 minutes.

Heat vegetable oil in a pot and add saffron powder and curry powder; let it cook for about 2 minutes.

Add the marinated chicken to the pot and mix well to incorporate.

Crumble in Maggie chicken bouillon cubes and mix them into the chicken.

Chop potatoes into large chunks and add them to the pot after the chicken has cooked for about 20 minutes.

Cover the pot and let the chicken and potatoes cook together for about 45 minutes, adjusting seasoning as needed.

Mash some of the potatoes in the pot to thicken the gravy and add freshly chopped cilantro before turning off the heat.

Once the dough has risen, break it into small balls and shape them into circles.

Roll out each ball of dough on a floured surface to form the roti skins.

Stuff each roti skin with 2-3 tablespoons of the split pea filling, pinching the edges to seal them.

Cooking Techniques

Equipment Needed

Spice Level: