Chicken Roti

Directions

To prepare the poori：

Combine the flour, baking powder, and salt in a mixing bowl. Pour the oil into the water, then add this mixture to the flour mixture to form a dough. Mix well.

Knead for about 5 minutes until dough is very smooth. Divide into 6 balls of dough. Set aside for about 2 hours, covered with a damp cloth.

Using a rolling pin, roll each ball into a thin flattened circle, a poori, about 9 inches in diameter. Set aside, covered.

To prepare the filling：

Combine the chicken and all the other ingredi-ents except the oil and the garnish. Mix well and marinate for 2 hours or longer.

When done marinating, add 2 tablespoons oil to a saucepan and heat to medium. Add the chicken mixture and cook, stirring con- stantly for about 5 minutes.

Add the water then cook on low for about 5 minutes, or until chicken is tender. Keep warm. Add 2 tablespoons of oil to a skillet or grill. Place the rolled pooris on the skillet.

Fry each side for about 2 minutes, or until lightly browned. Brush each side with margarine or oil. Wrap in clean towel to keep warm until ready to serve.

When ready to serve, fold about 2 tablespoons of chicken mixture into each round and serve. Garnish with scallions and Scotch Bonnet pepper.