By: Toshita Sahni
Baida Roti is a savoury flatbread, similar to paratha, with a filling made of eggs and minced chicken/mutton (keema). As a street-style dish, it is popular in Mumbai.
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Often enjoyed during iftar, this layered treat has several versions. Here's one yummy recipe for chicken baida roti to try at home:
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2 cups maida
1 tsp salt
1-2 tbsp oil
1/4 cup milk
Water as required
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250 gram chicken keema (mince)
2 onions
6 green chillies
1 tbsp ginger garlic paste
1/2 cup each: mint & coriander leaves
1-2 tsp lemon juice
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1 tsp haldi
1 tsp garam masala
1 tsp coriander seeds powder
1/2 tsp jeera powder
1 tsp saunf powder
2 tbsp oil
Salt to taste
3-4 eggs
1/4 tsp nutmeg powder
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Combine flour (maida), salt, oil, and milk to form a soft dough. Add water as needed and knead until smooth. Cover and set it aside for 10 minutes.
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Boil the chicken mince in half a cup of water over low heat. Stir occasionally, until the keema is cooked and the water has evaporated.
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Heat oil in a kadhai. Saute ginger-garlic paste and green chillies, followed by chopped onions. Later, add the cooked mince, spice masalas and salt. Saute well.
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Add lime juice, coriander and mint leaves. Cover and cook for 2 minutes. Remove from heat and let this filling cool. Whisk eggs with pinch of salt and nutmeg powder.
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Divide the dough into small portions and roll into rotis. Place a tablespoon of the keema stuffing in the centre. Add a tablespoon of the beaten egg mixture over it.
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Fold the edges of the roti to create an envelope shape, using the egg mixture to help seal. Heat oil on a tawa. Place the filled roti on it and press lightly.
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Add more of the egg mixture on top and flip. Repeat on the other side. Cook, flipping occasionally, until both sides are golden brown.
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Cut the baida roti into triangles or squares and serve it with mint (pudina) chutney and onion rings.
Image Credit: Toshita Sahni
Click below to learn how to make street-style anda keema ghotala
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