Baida Roti with Mint Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, 2 tbsp of vegetable oil, and 0.5 tsp of salt. Mix well with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 30 minutes. This helps the gluten relax, making it easier to roll.
2. 2

   Cook the Kheema Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the minced mutton. Use a spatula to break up any lumps and cook for 5-7 minutes until the meat changes color from pink to brown.
   • Stir in the turmeric powder, red chili powder, garam masala, and 0.75 tsp of salt. Mix everything thoroughly.
   • Continue to cook for another 8-10 minutes, stirring occasionally, until the kheema is fully cooked and all the moisture has evaporated. The filling must be dry to prevent a soggy roti.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a bowl to cool down completely.
3. 3

   Assemble the Baida Roti

   • Divide the rested dough into 4 equal portions and roll them into smooth balls.
   • In a separate small bowl, lightly whisk the 4 eggs with a pinch of salt.
   • On a lightly oiled surface, take one dough ball and roll it out as thinly as possible into a large rectangle or square (about 8-10 inches). The thinner the dough, the crispier the roti.
   • Spread about a quarter of the cooled kheema filling in the center of the rolled dough, leaving a 2-inch border on all sides.
   • Create a small well in the middle of the filling and pour a quarter of the whisked egg mixture into it.
   • Carefully fold the sides of the dough over the filling to form a sealed square parcel, like an envelope. Gently press the edges to seal them.
4. 4

   Shallow Fry the Roti

   • Heat about 3-4 tbsp of oil in a flat tawa or a large skillet over medium-low heat.
   • Carefully lift the prepared parcel and place it seam-side down onto the hot tawa.
   • Fry for 3-5 minutes on the first side, until it's golden brown and crisp. Drizzle a little oil on top before flipping.
   • Flip the roti and fry for another 3-5 minutes on the other side, until it's evenly golden brown and the egg inside is fully cooked.
   • Remove from the pan and place on a wire rack or a paper towel-lined plate.
5. 5

   Serve Hot

   • Repeat the assembly and frying process for the remaining dough balls.
   • Once fried, cut each Baida Roti into four smaller squares or triangles.
   • Serve immediately with green chutney, tomato ketchup, and a side of sliced onions and lemon wedges.