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.
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.
