A well-known street food from Mumbai. The name is derived from its typical Mumbai accent(BAMBAIYA BHASHA). Baida means ‘egg’ and hence Baida roti means a flat bread stuffed with eggs and flavourful and spicy minced meat. I have used a mixture of refined flour and wheat flour.
FOR THE STUFFING
- 500gms minced meat(lamb/chicken)
- 3 tablespoon oil
- 1 large onion finely chopped
- 1 tablespoon Ginger finely chopped
- 1 tablespoon Garlic finely chopped
- 2 tablespoon of chaat masala
- 1 tablespoon Garam Masala
- 2 green chillies finely chopped
- Salt to adjust seasonings
- 1/4 cup Green coriander, finely chopped
- 1/4 cup mint leaves, finely chopped.
- 6 eggs
FOR THE ROTI/OUTER COVERING
- 1 cup all purpose flour(maida)
- 1 cup wheat flour(atta)
- 1 teaspoon salt
- 1 tablespoon oil
- Water for kneading.
- Oil/ghee/butter for shallow frying.
- 1. Wash and drain excess water from the minced meat(kheema.. I used lamb meat)
- 2. Heat oil in a pan. Add chopped onions and saute till golden brown. Then add the ginger and garlic and saute on high for 30 seconds.
- 3. Add kheema and saute well. Lower the flame and let the kheema cook completely.
- 4. To this add chat masala, garam masala, coriander powder, salt, chopped coriander n mint leaves. Mix well and set aside to cool
- 5. FOR DOUGH
- In a mixing bowl, sift both maida and atta. Add salt and oil and mix well. Knead a soft dough(like we Knead for paratha) and set aside to rest for 20 minutes.
- 6. In another bowl, break all the eggs , add salt and whisk well.
- 7. Once the kheema is cooled completely and the dough is rested sufficiently, then it’s time to make our baida Roti’s.
- 8. Divide the dough into equal sized balls (approximately 10-12).
- 9. Now dust some flour on the rolling surface and roll out a thin 8 inch diameter roti. Pull from 4 corners to give a rough square shape.
- 10. Now spread 2 tablespoons of kheema mix . Also add 2 tablespoon of the whisked egg.
- 11. Heat a shallow fry pan on medium flame. Fold carefully all the sides to form a square.
- 12. Transfer the roti on the pan taking care that roti doesn’t break. Shallow fry using oil on low to medium flame till both sides become crisp.
- 13. Cut into smaller squares or triangles and serve with green chutney and sauce.