How to make Baida Roti -

A shallow fried indian bread stuffed with minced mutton and shallow fried in egg.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Eggs (अंडे)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Baida Roti checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Stuffed Rice Fritters Lemon Chilli Prawn Stick Til Ke Cheese Toasts Matar Naralachi Ussal

Baida Roti

Baida Roti Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Baida Roti Recipe

  • Refined Flour 1

  • Eggs 1 cup

  • Olive oil 1 tbsp + for shallow frying

  • Baking powder a pinch

  • Refined flour (maida) 1 1/2 cups

  • Salt to taste

  • Olive oil 2 tablespoons

  • Onion grated 1 medium

  • Green chillies chopped 2

  • Garam masala powder 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Eggs whisked 8

  • Salt to taste

Method

Step 1

Sift refined flour into a bowl. Add salt, one tablespoon olive oil, baking powder and egg. Mix well and knead into a soft dough adding water as required. Divide the dough into eight equal portions and roll into round balls.

Step 2

Keep the dough covered with a damp cloth. Heat two tablespoons of olive oil in a pan. Add onion and sauté till light brown. Add mutton mince, green chillies and salt. Cover and cook on medium heat for twenty minutes or till the mince is cooked and completely dry. Add garam masala powder and coriander leaves and mix well. Roll out each dough ball into a thin square chapati.

Step 3

Place a tablespoon or two of mince in the centre and pour two tablespoons of beaten egg over it. Fold in sides to make a square packet. Heat a non-stick pan and place the chapati packet on it. Pour some more beaten egg over and drizzle oil.

Step 4

Slowly turn over and pour a little more of the beaten egg so that the dough-mince packet is covered with egg on all sides. Gently fry on low heat till all the sides are golden and crisp. Cut into half. Serve hot with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.