Chicken baida roti is a delicious pan roasted snack from streets of Mumbai. A tasty and spicy filling with juicy chicken mince, spices and eggs are covered in a APF thin sheet dough and pan roasted until crispy and flaky.
You can serve this chicken baida roti with tomato sauce or ketchup , mint chutney , low fat mayonnaise or eat it just like that.
It takes around 40-50 minutes roughly to put up this dish all together. It's spicy , super delicious and filling. This is a drool worthy recipe and is worth all the time you spend to make chicken baida roti recipe.
Few more similar chicken recipes includes chicken kheema paratha and chicken sandwich from streets of Mumbai.
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About this recipe
Chicken baida roti also known as baida paratha is a popular street snack in Mumbai . It is delcious , spicy and tasty too. It is common during EID festival in Muslim community.
Baida roti basically means a egg roti mixed with any kind of minced meat . Eggs are also used in the stuffing to make this a spicy and tasty snack.
Other meat filling variations that gets into baida roti are turkey and quail. And also goat , lamb mutton are used equally.
Though its served as a snack , its pretty filling and heavy on stomach.
You can serve this with tomato ketchup and mint chutney.
This baida roti is
- Tasty
- Filling and
- Crispy
Ingredients
Recipe for chicken baida roti is simple , baida roti ingredients includes Eggs, APF , mince chicken and some basic spices and herbs.
Refer recipe card for actual measurements
Chicken mince - Use boneless chicken pieces from thigs to make mince as it will be more juicer when compared with chicken breast. But you can use any minced meat , chicken , pork or even mutton. Just make sure to cook well everything.
Eggs - You can use any eggs , 3-5 eggs are required to make this baida roti recipe . Depending to your preferance and taste feel free to use eggs in the recipe.
All purpose flour - is used to make this tasty roti recipe. But you can use 1: 1 APF to wheat flour also. If you use wheat flour then the outer covering may not turn as crispy and flaky. Feel free to use as per your preference.
Liquids - Water , milk and oil are used in this baida roti.
Produce - Onions, ginger , green chillies, garlic , coriander leaves, mint leaves and lime juice are used in this recipe.
Spices - Basic spices and seasonings like pepper powder, salt, red chilli powder, coriander powder and garam masala are used here. If any spice is unavailable then just skip and proceed with the recipe, still it tastes real good.
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Top Tip
For extra crisp and flaky cover , you can apply oil after every fold to make it super crisp chicken baida roti.
How to make Chicken Baida Roti
To make dough
Into a mixing bowl add all purpose flour, cooking soda, salt and mix .
Make a well at the centre and add egg , warm milk and mix with a spatula.
Add warm water as required and mix well everything to make a smooth dough. Dough will be sticky at this point.
Now drizzle 2 tablespoon of oil and knead dough to make a soft and smooth dough.
Smear ½ tablespoon of oil on kneaded dough. Cover with a moist damp clot and set aside for 15 to 20 minutes.
For chicken filling
Whilst , heat 2 tablespoon of oil in a pan. Add chopped onions, green chillies, ginger garlic paste and sauté for 2 minutes until raw smell goes off.
Add chicken mince, salt and turmeric powder.
Cook chicken well until juices run .
Add red chilli powder, coriander powder, garam masala , black pepper powder and mix well.
Turn off the stove , add chopped coriander and mint leaves , lime juice and mix well everything.
Set aside on a kitchen platform until the chicken filling cools down.
Into a separate bowl , crack open 2-3 eggs , season with salt and pepper .
Add 2 tablespoon of chopped onions, coriander leaves and whisk well.
Pour this egg mixture over a prepared chicken filling.
Chicken filling turns moist with addition of egg. That’s how the filling should be.
To roll roti
After 20 minutes, knead dough on work surface and divide into 8 equal size balls.
Dust work surface with flour, take 1 dough ball and roll into a thin 6 inch diameter circle.
Place 4 tablespoon of chicken filling at the centre in a rectangular form.
Fold one side on the dough and cover the filling. Bring the opposite side of the dough over the fold and cover. Now , bring the dough from sideways to centre to form a rectangular shape.
Secure the folds and shape into a small rectangular box.
To roast roti’s
Heat a iron skillet / pan , drizzle 1 -2 tablespoon of oil.
Place the roti and cook on medium heat on all sides until crisp ,flaky and golden in colour.
Once done , cut into half and serve with tomato ketchup/ sauce or mayonnaise mint chutney.
Recipe
Chicken Baida Roti
Ingredients
To make dough
- 2 cups All Purpose Flour - refined flour
- 1 Egg - free range
- ⅓ cup warm milk
- ¼ cup warm water
- 2.5 tablespoon oil - 2 tablespoon + ½ tablespoon divided
- 1 teaspoon salt
- ¼ teaspoon baking powder
For Chicken filling
- 300 grams Chicken mince
- 1 cup onion chopped - reserve 2 tablespoon for later use
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 no’s green chilli chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon black pepper powder
- 2 tablespoon cooking oil
- 2 tablespoon coriander leaves chopped
- 2 tablespoon mint leaves chopped
- Salt to taste
- 1 teaspoon lime juice
- 2 no’s egg - free range
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper powder
- 2 tablespoon chopped onions
- 1 tablespoon chopped coriander leaves
Others
- Extra oil to roast
- Extra flour to dust
Instructions
To make dough
- Into a mixing bowl add all purpose flour, cooking soda, salt and mix .
- Make a well at the centre and add egg , warm milk and mix with a spatula.
- Add warm water as required and mix well everything to make a smooth dough. Dough will be sticky at this point.
- Now drizzle 2 tablespoon of oil and knead dough to make a soft and smooth dough.
- Smear ½ tablespoon of oil on kneaded dough. Cover with a moist damp clot and set aside for 15 to 20 minutes.
For chicken filling
- Whilst , heat 2 tablespoon of oil in a pan. Add chopped onions, green chillies, ginger garlic paste and sauté for 2 minutes until raw smell goes off.
- Add chicken mince, salt and turmeric powder.
- Cook chicken well until juices run .
- Add red chilli powder, coriander powder, garam masala , black pepper powder and mix well.
- Turn off the stove , add chopped coriander and mint leaves , lime juice and mix well everything.
- Set aside on a kitchen platform until the chicken filling cools down.
- Into a separate bowl , crack open 2-3 eggs , season with salt and pepper .
- Add 2 tablespoon of chopped onions, coriander leaves and whisk well.
- Pour this egg mixture over a prepared chicken filling.
- Chicken filling turns moist with addition of egg. That’s how the filling should be.
To roll roti
- After 20 minutes, knead dough on work surface and divide into 8 equal size balls.
- Dust work surface with flour, take 1 dough ball and roll into a thin 6 inch diameter circle.
- Place 4 tablespoon of chicken filling at the centre in a rectangular form.
- Fold one side on the dough and cover the filling. Bring the opposite side of the dough over the fold and cover. Now , bring the dough from sideways to centre to form a rectangular shape.
- Secure the folds and shape into a small rectangular box.
To roast roti’s
- Heat a iron skillet / pan , drizzle 1 -2 tablespoon of oil.
- Place the roti and cook on medium heat on all sides until crisp ,flaky and golden in colour.
- Once done , cut into half and serve with tomato ketchup/ sauce or mayonnaise mint chutney.
Video
Notes
- For extra crisp and flaky cover , you can apply oil after every fold to make it super crisp.
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