Beetroot and Oatmeal Roti and Jerked Chicken Wraps

About Beetroot and Oatmeal Roti and Jerked Chicken Wraps

Ingredients

• Boneless chicken thighs 2
• Mayonnaise as required
• Iceberg lettuce leaves a few
• For roti
• Whole wheat flour 1½ cups
• Beetroot juice 2 tbsps
• Oatmeal ½ cup
• Salt to taste
• Oil 2 tbsps
• For jerk marinade
• Big bunch spring onions, roughly chopped 1
• Ginger, roughly chopped thumb sized piece
• Garlic cloves 3
• Small onion ½
• Dried red chillies, seeded 3
• Fresh thyme leaves 1 tbsp
• Lemon, juice extracted 1
• Soy sauce 2 tbsps
• Vegetable oil 2 tbsps
• Brown sugar 3 tbsps
• All spice, ground 1 tbsp

How to Make Beetroot and Oatmeal Roti and Jerked Chicken Wraps (Stepwise Photos)

Method

1. To make the jerk marinade, put spring onions, ginger, garlic, onion, red chillies, thyme leaves, lemon juice, soy sauce, vegetable oil, brown sugar, all spice and 1 tsp salt in a blender jar and blend to a fine and thick paste without adding any water. The paste should be a bit salty but not too much.
2. Make a few slashes on the chicken thighs and put them in a bowl, pour the marinade over them and rub it into all the crevices. Cover and leave to marinate overnight in the refrigerator.
3. If you want to barbecue your chicken, get the coals burning 1 hour before you are ready to cook.
4. Take whole wheat flour in a mixing bowl, add oat meal, salt and beetroot juice and mix well. Add sufficient water and knead into a soft dough. Cover with a damp cloth and rest for 15 minutes.
5. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 minutes. To cook in the oven, heat to 180º C. Put the chicken pieces in a roasting tin with the lemon halves and cook for 45 minutes or until tender and cooked through. Cut the chicken into small pieces.
6. Divide the dough into 12 equal portions. Dust each portion with a little dry flour and roll out into a thin roti.
7. Heat a non-stick tawa, and roast the rotis, one at a time, turning sides, till the rotis are evenly cooked on both sides.
8. Spread a little mayonnaise on each roti, place a few lettuce leaves topped with chicken pieces in the centre and wrap the roti around them.
9. Arrange the wraps on a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps