Chicken and Broccoli in Korri Roti By Gurdip Kohli Punj

Chicken and Broccoli in Korri Roti

Luscious stuffing of chicken and broccoli wrapped in the authentic Mangalorean koori roti, but with a twist of beetroot puree.
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Serves

3

Cooking Time

1-5 Min

Meal Type

CURRY

Preparation Time

15 Min

Difficulty

Medium

INGREDIENTS

  • olive oil as required
  • 1 to 2 tsp chopped garlic cloves
  • 2 to 3 tbsp finely chopped onions
  • 1 to 2 tsp oregano
  • 1 to 2 tsp chopped basil leaves finely
  • 1 tsp red chilli flakes
  • 1 cup minced chicken
  • salt to taste
  • black pepper powder
  • 1 cup blanched broccoli florets
  • 3 to 4 tbsp fresh cream
  • 3 to 4 tbsp grated Parmesan cheese
  • 3 to 4 tbsp tomato sauce
  • Kori roti as required
  • 1 cup beetroot puree mixed with water
  • For Garnish: Spring onion whites flower

PREPARATION

  1. 1

    Heat a pan add olive oil, chopped garlic cloves, and finely chopped onions. Saute well. Add oregano, finely chopped basil leaves, red chilli flakes, minced chicken, salt, black pepper powder, blanched broccoli, fresh cream, grated parmesan cheese, and tomato sauce. Mix well and cook. In a bowl, mix beetroot puree mixed with water. Dip a kori roti in this for making the kori roti red in colour. Place it on a plate. Fill the plain koori roti with stuffing. Place some filling on the red coloured kori roti and make a roll. Place the red coloured kori roti roll on the plain kori roti filled with stuffing. Garnish with spring onion whites flower.
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