Spinach Roti Burrito With Shredded Chicken Chaat

Serves 4
Hands-on time 40 min
Oven time 50-55 min

Burrito translates to ‘little donkey’ in Mexico, so called because when folded on one side to stop the filling from falling out, it resembles a donkey’s ear. Traditional Mexican burritos are made with warm tortillas filled with spicy fillings of chicken or beef, rice and refried beans, and are super satisfying. Our spinach roti burritos recipe, created by Hari Ghotra, are filled with a tangy chicken chaat flavoured with 'amchoor' (dry mango powder) and yoghurt rice. They are the perfect nod to the classic Mexican burrito but served with a bit of Indian flair.

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Ingredients For Spinach Burrito

  • 2 cups chakki atta
  • ½ tsp salt
  • 2 tsp oil
  • 50g big handful of spinach
  • 100ml warm milk

Ingredients For 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)
  • 4 tbsp Cooked rice
  • Plain Greek yoghurt
  • Fresh spinach

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Method For the Dough:

01 Heat water in a pan and add spinach, Blanch and remove and rinse under cold water.

02 Place in a blender and add the milk. Blitz to a puree and set to one side.

03 Mix flour, salt and oil together. Pour in the spinach and milk puree a little at a time and knead to a soft dough.

04 Place in a bowl and cover with a damp cloth and leave to rest for 20 minutes

Method For the Chicken Chaat:

01 Heat the oil in a pan and cumin seeds until fragrant then add the onions, cook gently until browned. Add chopped garlic and ginger, green chilli and salt to taste. Cook for about 2-3 minutes.

02 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.

03 Add the sugar and bring to the boil so the sauce dissolves and the sauce thickens.

04 After about 5 minutes stir in the chilli and mango powders.

05 Shred the chicken using two forks and add it back into the sauce.

06 Stir to coat and leave to cook for a few minutes so the sauce coats the chicken.

07 Remove from the heat and sprinkle with the fresh coriander and green chilli.

Method For the Yoghurt Rice:

01 Mix the yoghurt with the rice

To assemble:

01 Cook the roti and cover with a tea-towel to keep them warm.

02 Spoon the chicken chaat into the roti

03 Add a spoon full of the yoghurt rice

04 Add some fresh spinach and roll up the burrito

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