Curry Chicken Roti

Method

1. 1

   Knead flour, salt and water into a soft dough; rest 30 minutes. Fill balls with seasoned ground split peas and seal.

2. 2

   Roll each stuffed ball thin and cook on a hot tawa, brushing with oil, until freckled and soft.

3. 3

   Toast curry powder in oil with garlic and half the herbs until fragrant and dark.

4. 4

   Add chicken, coat well, then add potato and water; simmer 35 minutes until thick.

   💡 The curry should be wetter than you'd serve on a plate — the roti drinks it.

5. 5

   Pile curry into the dhalpuri, fold like a parcel, wrap in paper, and hand it over with napkins.