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Baida Roti Recipe

Baida Roti Recipe

Baida Roti is a popular Indian street food made with crispy flatbread stuffed with spiced minced meat and eggs. Ready in just 35 minutes, it’s perfect for a delicious snack or dinner.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Snack
Cuisine Indian, Mughlai
Servings 4
Calories 350 kcal

Equipment

  • Mixing bowl
  • Rolling Pin
  • Large skillet
  • Spatula

Ingredients
  

For the Dough:

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • Water, as needed
  • 1 tbsp oil

For the Filling:

  • 200 gm minced chicken or mutton
  • 2 tbsp oil
  • 1 onion (finely chopped)
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 2 green chilies (finely chopped)
  • Salt to taste
  • Fresh coriander leaves (chopped)
  • 2 eggs (beaten)

Instructions
 

Prepare the Dough:

  • In a mixing bowl, combine all-purpose flour, salt, and water to form a soft dough.
  • Add oil and knead until smooth. Cover and let it rest for 15 minutes.

Prepare the Filling:

  • Heat oil in a skillet over medium heat.
  • Add chopped onion and sauté until golden brown.
  • Add ginger-garlic paste and sauté for 2 minutes.
  • Add minced meat, cumin powder, coriander powder, garam masala, green chilies, and salt.
  • Cook until the meat is fully cooked and no longer pink. Stir in fresh coriander leaves.

Roll and Fill the Roti:

  • Divide the dough into equal portions and roll each portion into a ball.
  • Roll out each ball into a thin circle.
  • Place a portion of the cooked filling in the center and pour a spoonful of beaten egg over it.
  • Fold the edges of the roti to enclose the filling completely.

Cook the Baida Roti:

  • Heat a skillet over medium heat.
  • Place the filled roti on the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
  • Brush with oil while cooking for extra crispiness.

Serve:

  • Serve hot with mint chutney or ketchup.

Notes

  • Variation: You can use paneer or vegetables as a filling for a vegetarian version of Baida Roti.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Serving Tip: Garnish with fresh coriander leaves for an added burst of flavor.
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