Chicken Baida Roti

Instructions

1. 1

   Prepare the Dough (10 mins + 30 mins resting)

   • In a large bowl, combine maida, 0.5 tsp salt, sugar, and 2 tbsp of vegetable oil. Rub the oil into the flour with your fingertips until it has a crumbly, breadcrumb-like texture.
   • 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.
   • Coat the dough with a little oil, cover with a damp cloth, and let it rest for at least 30 minutes. This step is crucial for a pliable dough that can be rolled very thin.
2. 2

   Cook the Chicken Filling (15 mins)

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until soft and translucent.
   • Add the ginger-garlic paste and green chillies. Sauté for 1 minute until fragrant.
   • Add the chicken mince. Cook for 5-7 minutes, breaking up lumps with a spatula, until the chicken is no longer pink.
   • Stir in the turmeric powder, red chilli powder, coriander powder, garam masala, and the remaining 0.75 tsp of salt. Mix well.
   • Cook for another 3-4 minutes until the chicken is fully cooked and the mixture is completely dry. Any moisture will make the roti soggy.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a bowl to cool down completely. This is important to prevent the egg from scrambling prematurely.
3. 3

   Assemble the Baida Roti (5 mins per roti)

   • Divide the rested dough into 4 equal portions and roll each into a smooth ball.
   • On a lightly oiled surface (not floured), take one dough ball and roll it out as thinly as possible into a large rectangle, approximately 8x10 inches. The dough should be almost translucent.
   • In a small bowl, crack one egg and whisk it lightly. Add one-fourth of the cooled chicken filling to the egg and mix well.
   • Carefully pour this egg-chicken mixture into the center of the rolled-out dough, spreading it into a small square, leaving a 2-3 inch border on all sides.
   • Fold the dough over the filling like an envelope. First, fold the top and bottom flaps towards the center, slightly overlapping. Then, fold the left and right flaps over to create a sealed square parcel.
4. 4

   Shallow Fry the Roti (8 mins per roti)

   • Heat about 1/4 cup of oil in a wide, flat pan or tawa over medium heat. The oil should be hot but not smoking.
   • Gently lift the prepared parcel and place it seam-side down into the hot oil. Be careful as the filling is liquid.
   • Fry for 3-4 minutes on the first side until golden brown and crisp. Use a spatula to gently press down on the roti to ensure even cooking.
   • Carefully flip the roti and fry for another 3-4 minutes on the other side until it's equally golden, crisp, and the egg inside is fully cooked.
   • Remove from the pan and place on a wire rack or paper towel to drain excess oil.
5. 5

   Serve Hot

   • Repeat the assembly and frying process for the remaining dough and filling.
   • Once fried, use a sharp knife or pizza cutter to slice the hot Baida Roti into smaller squares or triangles.
   • Serve immediately with green chutney, tomato ketchup, and a side of sliced onions sprinkled with lemon juice for an authentic street food experience.