Baida Roti: Savory Indian Egg-Wrapped Flatbread with Spiced Keema
1 hour 15 minutes
1064 reads
About Baida Roti: Savory Indian Egg-Wrapped Flatbread with Spiced Keema
Craving the irresistible flavors of Indian street food? Transport yourself to the bustling streets of Goa and Mumbai with this homemade Baida Roti recipe, a savory symphony of spiced keema and fresh herbs wrapped in golden-brown flatbread.These pan-fried pockets of deliciousness are packed with fragrant minced meat, a touch of egg, and wholesome whole wheat roti, offering a healthier twist on a beloved classic. Incredibly satisfying and versatile, Baida Rotis are perfect for any meal.Enjoy them for breakfast, brunch, lunch, or as a hearty snack. Elevate the experience with cooling raita, tangy kadhi, or a side of pickle for a truly authentic taste of India.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
For the Dough
- 1 cup Whole Wheat Flour atta, whole
- 1 1/2 tsp Salt or to taste
- 3/4 cup Water
For the Keema Filling
- 200 gm Mutton keema, ground
- 2 tbsp Oil
- 1/2 tsp Cumin Seeds
- 1 Onion chopped
- 1 tsp Garlic minced
- 1 tsp Ginger minced
- 1 1/2 Chillies chopped, green
- 1 1/2 tsp Salt or to taste
- 1/4 tsp Turmeric Powder haldi
- 1 tsp Garam Masala
- 1 tsp Lime Juice
- 1 Large Onion chopped, for stuffing
- 2 1/2 tbsp Coriander cilantro, chopped, for stuffing, fresh
Instructions
- In a pot, combine the keema and 1/2 cup of water. Bring to a boil, then reduce heat and simmer until the keema is cooked through and the water has evaporated. This concentrates the meat's flavor.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. This releases their aromatic oils.
- Add the chopped onion, minced garlic, and minced ginger to the pan. Sauté until the onion softens and turns translucent, about 5-7 minutes.
- Add the chopped green chilies, salt, turmeric powder, and garam masala. Cook for another minute until fragrant.
- Add the cooked keema to the pan and mix well with the spices. Cook for a few minutes, stirring occasionally, until the mixture is dry and the flavors have melded.
- Stir in the lime juice. Remove the keema filling from the heat and set aside.
- Divide the dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin circle, about 6-7 inches in diameter.
- Place a portion of the keema filling in the center of each dough circle. Top with chopped onion and fresh coriander.
- Drizzle a little of the beaten egg over the filling. Sprinkle with a pinch of salt.
- Carefully bring the edges of the dough together to enclose the filling completely, forming a sealed parcel. Gently flatten the roti.
- Heat a teaspoon of oil on a tawa or griddle over medium heat. Place a filled roti on the hot surface and cook for a few minutes per side, until golden brown and crispy. Drizzling a little beaten egg on the roti as it cooks adds a beautiful golden crust and enhances the flavor.
- Repeat with the remaining rotis, adding more oil to the tawa as needed.
- Serve the hot Baida Rotis immediately with raita, pickle, chutney, or kadhi.
Recipe Notes
Good To Know
- For an extra-crispy exterior, lightly dust the rolled roti with a bit of flour before dipping in the beaten egg, then fry on medium-high heat until golden brown on both sides.
- If you prefer a vegetarian version, substitute keema with spiced mashed potatoes, paneer bhurji, or sautéed mushrooms for a hearty filling that still holds up well to frying.
- To prevent the filling from becoming soggy, ensure the cooked keema mixture is cooled and fairly dry before stuffing; excess moisture can cause the roti to tear during frying.
- Slice the cooked Baida Roti into triangles or squares and serve with a squeeze of fresh lime and a sprinkle of chaat masala for an authentic street-food presentation.
Expert Tips
- For even cooking, ensure your roti is rolled out to a uniform thickness.
- Don't overcrowd the pan when frying. Work in batches to ensure each roti cooks evenly and crisps up nicely.
- Adjust the heat as needed while frying. If the roti browns too quickly, reduce the heat to prevent burning.
Storage Instructions
- Store leftover Baida Roti in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat or in the microwave until warmed through.
Related Posts You May Like
-
-
-
-
Indian-Spiced Chicken & Egg Roti Burrito
1027 reads
-
-
Recipe Nutrition
Calories: 911kcalCarbohydrates: 25gProtein: 5gFat: 89gSaturated Fat: 13gPolyunsaturated Fat: 22.8gMonounsaturated Fat: 45.6gSodium: 1710mgFiber: 1gSugar: 1g
Bethica Das
Articles: 11
4 Comments
Leave a Reply
You must be logged in to post a comment.
I’m excited to try this recipe!
This looks so tasty! Thank you.
This looks delightful! Thanks for the recipe.
This looks so good! Appreciate the share.