Chicken Burrito
Chicken Chaat Roti
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 20 mins
Tamarind shredded chicken in a roti burrito
Hari says
Mexican burrito is usually made with a warm tortilla that is rammed full of a spicy filling made from either chicken, beef, rice and refried beans and salad too.They are a great lunch time filler and with all the spicy extras, they are really satisfying too. Did you know that the word 'burrito' translates to ‘little donkey’ because of the way the roll is folded to look like a donkey’s ear and stops the filling falling out? Well, there you go!
I love Mexican food and although it is very distinct with its classic use of mole sauces and specific spices, it did get me thinking that Indian roti and spice fillings would work really well as an alternative.
I have made these burritos using roti flour with a spinach dough as the tortilla, which is not only easy and looks great but makes you feel good too. The filling in this recipe is a classic Indian chicken chaat made with tangy tamarind, amchoor powder and chillies. I have added some yoghurt rice and extra spinach for that wholesome flavour that a Mexican burrito is known for. Now, I just need to work on my folding skills!
- Ingredients
- Method
Spinach Burrito
- 260g Roti flour
- ½ tsp salt
- 2 tsp oil
- 50g big handful of spinach
- 100ml warm milk
Shredded Chicken Chaat
- 1 tbsp rapeseed oil
- 1 tsp cumin seeds
- 1 onion, finely diced
- 2 cloves garlic
- 2 green chillies, finely chopped
- 4-5 tbsp (55ml) tamarind concentrate, or juice from 1 lemon
- 4 chicken thighs, skinned and trimmed
- 3cm fresh ginger, shredded
- 1 tsp salt
- 1-2 tsp brown sugar
- 1 tsp red chilli powder
- 2 tsp mango powder (amchoor)
- Handful of fresh coriander, chopped
- 1 green chilli, chopped (optional)
Yoghurt Rice
- 4 tbsp cooked rice plain
- Greek yoghurt
- 1/2 tsp kalonji seeds
To serve
- handful fresh spinach leaves
Method
Spinach Dough
- Heat water in a pan and add spinach. Blanch for a minute then remove and rinse under cold water.
- Place the cooked spinach into a blender and add the milk. Blitz to a puree and set to one side.
- In a bowl, mix flour, salt and oil together. Pour in the spinach and puree a little at a time and knead to make a soft dough.
- Cover the dough with a damp cloth and leave to rest for 20 minutes.
- When ready to cook, heat your tava or frying pan to a medium heat.
- Roll out the roti and place on the pan to cook. Once it changes colour a little, turn and cook the other side. Place in a tea towel to keep warm.
Spicy Chicken Chaat
- Heat the oil in a pan with cumin seeds until fragrant. Then, add the onions and cook gently until browned. Add chopped garlic and ginger, green chilli and salt to taste. Cook for about 2-3 minutes.
- Add the chicken and pour in the tamarind water with a little more water to just cover the chicken. Cook for about 20 minutes then remove the chicken.
- Add the sugar and bring to the boil so the sauce dissolves and the sauce thickens.
- After about 5 minutes, stir in the chilli and mango powders.
- Shred the chicken using two forks and add it back into the sauce.
- Stir to coat and leave to cook for a few minutes so the sauce coats the chicken.
- Remove from the heat and sprinkle with the fresh coriander and green chilli.
Yoghurt rice
- Mix the yoghurt with some cooked rice and add a sprinkling of kalonji seeds.
To assemble
- Spoon the chicken chaat into the roti.
- Add a spoonful of the yoghurt rice.
- Add some fresh spinach and roll up the burrito.
Served with
Serve this with a lovely crisp salad or mango kachumber on the side.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 112 |
| Fat (g) | 3.6 |
| of which saturates (g) | 0.6 |
| Carbohydrates (g) | 7.8 |
| of which sugars (g) | 6.9 |
| Fibre (g) | 0.5 |
| Protein (g) | 12 |
| Salt (mg) | 1.0 |
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