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Cheese Baida Roti Recipe

Cheese Baida Roti
How to Make Cheese Baida Roti

Cheese Baida Roti Recipe: Baida roti is a stuffed paratha-like dish that is filled with mince, masalas and egg. This special recipe also adds a layer of cheese for extra indulgence. Enjoy it as a flavourful appetiser or as part of your main meal.

  • Total Cook Time 35 mins
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Easy

Ingredients of Cheese Baida Roti

  • For the dough:
  • 2 cups maida
  • 1 tsp salt
  • 1-2 tbsp oil
  • 1/4 cup milk
  • Water as required
  • For the stuffing:
  • 250 gram chicken keema (mince)
  • 2 onions, finely chopped
  • 6 green chillies, finely chopped
  • 1 tbsp ginger garlic paste
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1-2 tsp lemon juice
  • 1 tsp haldi (turmeric powder)
  • 1 tsp garam masala powder
  • 1 tsp dhania powder
  • 1/2 tsp jeera powder
  • 1 tsp saunf (fennel) powder
  • 2 tbsp oil
  • Salt to taste
  • 3-4 eggs
  • 1/4 tsp nutmeg powder
  • 5 cheese slices (or as required)

How to Make Cheese Baida Roti

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Mix the maida, salt, oil and milk to make a soft dough. Add water as required and knead well. Cover and set aside for around 10 minutes.
Wash, drain and then boil the chicken mince along with half a cup of water. The heat should be on low. Stir occasionally till the mince has cooked and dried.
In a kadhai, heat oil and add ginger garlic paste and green chillies. Saute the ingredients.
Next, add chopped onions and once they turn translucent, add the cooked mince. Saute for around 5 minutes.
Add spices (masalas) mentioned above (except nutmeg) as well as salt to taste. Continue mixing for around 2 minutes.
Add the lemon juice, coriander and mint leaves. Mix and allow the keema to cook for 2 minutes, covered. Then set aside the keema to cool.
Whip the eggs with a little salt and nutmeg powder.
Next, break off small balls of the dough and roll them as you do with rotis. In the centre of each roti, place one cheese slice and then add 1 tbsp of keema stuffing on top.
Also, add around 1 tbsp of the beaten eggs on top of the filling. Seal the edges of the roti together and form an envelope-like shape. You can use the egg mixture to seal it properly.
Heat oil/ ghee in a tawa, place the roti on it and press lightly with a spatula. Add 1 tsp of the beaten eggs and flip it over carefully. Again, top with 1 tsp of the egg mixture on this side and flip.
Continue flipping till both sides turn golden brown. Cut the baida roti into triangles and serve hot with mint chutney.
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