Kitchen Recipe
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Sri Lankan Chicken Roti
A rectangular, pan-fried packet made of thin, stretchy godamba roti dough, heavily stuffed with a spicy chicken and potato curry mixture.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- hard
- Cuisine
- sri lankan
Ingredients
Scaled for 6 servings
- godamba roti dough (flour, water, oil)
- minced or shredded chicken
- potatoes
- onions
- curry powder
- chili powder
- black pepper
Equipment
- Flat griddle or pan
Instructions
- 1
Make Dough
Prepare oiled godamba roti dough and rest for 2 hours (same as vegetable roti).
- 2
Make Filling
Cook a dry, highly spiced curry using minced chicken and diced potatoes.
- 3
Fold
Stretch the dough very thin. Place the chicken filling in the center. Fold the edges over to form a neat rectangle.
- 4
Cook
Pan-fry on a hot griddle. Sear the top and bottom, then use tongs to stand the roti up on its sides to ensure the edges are fully cooked.
Cooking Tips
- Chicken rotis are usually folded into rectangles, while vegetable rotis are triangles. This helps identify them at bakeries.
- The filling must be dry. A wet curry will soak through and tear the thin dough.
Variations
- Fish Roti: Use canned fish, usually shaped as a triangle.
Chef's Notes & Storage
- A hearty, filling snack that can easily serve as a light lunch.
Nutrition Estimate
350 calories · 15g protein · 35g carbs · 16g fat · 3g fiber per serving
