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Baida Roti is a very popular street food of Mumbai. In "bambaiya" or "Bombayiets" language Baida means egg and roti means Indian flatbread.
Baida Roti is a kind of paratha parcel. This pan-fried roti is made of maida or all-purpose flour and stuffed with egg and minced meat or kheema mixture.
With the roti wrap and delicious filling, it's a scrumptious dish and a complete meal by itself.
Baida roti is a form of Indian bread that hails from the Awadh region of India. I was introduced to this dish by a very famous food joint in Colaba, Mumbai called 'Bade Miya'.
Every time I make this dish it reminds me of those carefree college days when I used to enjoy Baida Roti with my friends. It takes me down nostalgic memory lane.
This simple dish is packed with flavors and easy to make.
You can replace the chicken with mutton if you prefer, however, the chicken kheema with egg has its own unique flavor.
Similarly, you can always replace all-purpose flour with whole wheat flour. This will definitely change the texture of the Baida Roti but it will be a healthy version.
You can check out some other chicken recipes:
Soy glazed salt and pepper chicken
Baida Roti
Equipment
- Tava / non stick pan
- Spatula
- Rolling Pin
- Chopping board
- Knife
- Cooking Pan
- Small bowl
Ingredients
Chicken Kheema
- 300 gm Chicken minced
- 1 teaspoon Cumin seeds / Jeera
- ½ tablespoon Ginger paste
- ½ tablespoon Garlic paste
- 2.5 tablespoon Oil
- 1 tablespoon Coriander powder / Dhana Powder
- 1 tablespoon Red chili powder
- 1 teaspoon Garam masala
- 2 tablespoon Coriander Fresh finely chopped
- 1 teaspoon Lemon juice
- Salt to taste
Baida roti dough
- 1 cup All purpose flour / maida
- 1 teaspoon Oil
- Salt as per taste
- Water as required
Mixture for filling per baida roti
- 1 Egg
- 2 tablespoon Onion finely chopped
- 2 teaspoon Coriander Fresh finely chopped
- ½ teaspoon Green chilies finely chopped (optional)
- 4-5 tablespoon Cooked chicken kheema
- Oil for pan frying
Instructions
Chicken Kheema
- Take a pan and set it on medium heat.
- Add oil in the pan and once heated up add cumin seeds to it. Once they crackle add ginger and garlic paste and sauté it for a minute.
- Add minced chicken and sauté it. While cooking chunks will form, break them apart to cook the chicken evenly.
- Add salt to taste followed by coriander powder and red chili powder and cook it further till the moisture evaporates. Add garam masala and mix properly.
- Add freshly chopped coriander and lemon juice, mix well and cook for another couple of minutes and then turn off the heat.
- Let the mixture cool down to room temperature and set it aside.
Making dough for Baida roti
- Ingredients
- In a bowl add all purpose flour and salt and mix it together.
- Add water and mix it to make a dough. Make a soft and stretchy / elastic dough.
- Apply oil on the dough to prevent it from drying and cover it with lid or damp cloth and let it rest for 30 to 40 mins.
- After 30 mins divide the dough in equal sized dough balls.
Mixture for each Baida roti
- Ingredients
- Take a small bowl and break an egg in it. Add onion, chopped green chilis (optional), finely chopped coriander leaves and chicken kheema.
- Mix everything together and keep it ready for filling the roti.
Making Baida roti
- Take a dough ball and roll it thin to make roti. Sprinkle flour on the rolling surface and also dip the dough ball in flour before rolling.
- Add the Baida roti mixture in the center of the rolled roti.
- Fold the sides over the mixture and apply a brush of water in between each fold. Fold it in a way to make a square packet.
- Heat up a tava / pan for cooking the Baida roti.
- Drizzle oil on the pan and carefully lift and put the Baida roti on the pan to cook. cook it properly for each side.
- Do not flip the first cooked side to cook the other side in a hurry. If you do so the roti will split and the egg will ooze out.
- Also other than front and back side also cook all the sides until its crispy golden brown.
- Cut the roti into pieces and serve it hot with mint chutney.
Notes
- Cook it thoroughly from all the sides.
- Cook the Baida roti on medium flame as the egg inside the roti needs to cook.
- Use medium or small size egg for each Baida roti. If you have large egg use only half egg for each Baida roti.
- After mixing the egg, onion and kheema mixture don't let it sit for longtime as the onion will release water and make the mixture runny.
- Scrumptious Eggless Gajar Halwa Cake
- Gajar Halwa (Carrot Halwa)
- Easy Eggless Paan Cake | Paan Tres Leches Cake
- Healthy Delicious Aliv Ladoo| Halim Ladoo
- Soft and delicious condensed milk bread
Pallavi chitre
Very interesting dish, looking very yummy,.
prajakta.palkar
Thank you
Lyosha
I love roti so much! Thanks for the new recipe, I will make sure to try it
prajakta.palkar
Thanks. Do tell me how it turn out.
vaktaram
Wow nicely explained about this recipe. the photos are looking so good.
prajakta.palkar
Thank you
Kuntala Bhattacharya
Mumbai is the city where I started my professional career. And I love the street foods and for obvious reasons I really like your erecipe.
prajakta.palkar
Thank you
Marta Skeledžija
That looks so good and yummy...I will try it this weekend...
prajakta.palkar
Thank you. I would love to know how they turned out.
Alita Pacio
This recipe seems easy to make and yummy to me 🙂
prajakta.palkar
Yes it is do try it.