Ingre­dients:

Dough:
3 cups cake flour
3 tblsp butter
Pinch of Salt
1 tsp mixed herb / parsley
Enough diluted warm milk
Add water to make dough (+/- 1 cup)

Filling:
2 cups chicken fillet
1 meduim green pepper julienned
1 cup mushroom sliced
1 cup carrot julienned / grated
2 tblsp butter
Salt to taste
Black pepper
½ tsp lemon pepper
½ tsp lemon & herb
½ tsp lemon & garlic
1 tsp bbq spice
1 tsp chicken spice
2 tsp chilli powder
¼ tsp arad
2 tblsp chilli sauce
2 tblsp bbq sauce

Salsa:
2 meduim tomato finely chopped
1 meduim onion finely chopped
1 cup dhania finely chopped
1 green chilli finely chopped (Optional)
3 tblsp tomato sauce
Salt to taste

Cheese sauce:
2 cups cheese sauce

Method:
Dough – Sift together the flour, salt and herbs. Rub in the butter to make crumbs. Make a soft dough with milk and water. Divide the dough into four parts. Roll out each roti on a floured surface and then dry toast on a hot pan until all sides are golden brown. Remove.

Filling – Braise peppers mushroom and carrot in butter until soft. Add chicken and spices and allow to cook on