Mutton Baida Roti

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, 0.5 tsp salt, and 1 tbsp of vegetable oil. 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 elastic dough. It should be pliable but not sticky.
   • Apply a little oil over the dough, cover it with a damp cloth, and let it rest for at least 30 minutes. This helps in rolling it thin.
2. 2

   Cook the Mutton Keema Filling

   • Heat 2 tbsp of oil in a pan or kadai over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until they are soft and golden brown.
   • Add the ginger-garlic paste and chopped green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the minced mutton. Use a spatula to break up any lumps and cook for 5-7 minutes, stirring continuously, until the keema changes color from pink to brown.
   • Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and 0.75 tsp salt. Mix well and cook the spices for 2 minutes.
   • Reduce the heat to low, cover the pan, and let the mutton cook for 10-15 minutes, or until it is tender and the mixture is completely dry. Stir occasionally to prevent sticking.
   • Turn off the heat. Stir in the garam masala, fresh lemon juice, and chopped coriander leaves. Transfer the filling to a bowl and allow it to cool down completely.
3. 3

   Assemble the Baida Roti

   • Divide the rested dough into 4 equal-sized balls.
   • On a lightly oiled surface, take one dough ball and roll it out as thinly as possible into a large rectangle or square (approximately 8x10 inches). The thinner the dough, the crispier the roti.
   • In a separate small bowl, crack one egg and whisk it lightly. Add one-quarter of the cooled mutton filling to the egg and mix well.
   • Pour this egg-mutton mixture into the center of the rolled-out dough.
   • Carefully fold the four sides of the dough over the filling, one by one, to create a sealed square parcel, like an envelope. Press the edges gently to seal.
4. 4

   Shallow Fry the Roti

   • Heat about 0.5 cup of oil for shallow frying in a large, flat-bottomed pan or tawa over medium heat. The oil should be hot but not smoking.
   • Gently slide the prepared parcel into the hot oil, seam-side down. Be careful as the oil may splatter.
   • Fry for 3-4 minutes on the first side, until it's golden brown and crisp. You can spoon some hot oil over the top to help it cook.
   • Carefully flip the roti and fry for another 3-4 minutes on the other side until it's evenly golden brown and the egg inside is fully cooked.
   • Remove the baida roti from the pan and place it on a wire rack or paper towel to drain any excess oil.
   • Repeat the assembly and frying process for the remaining 3 rotis.
5. 5

   Serve

   • Cut the hot Mutton Baida Roti into four squares or two triangles.
   • Serve immediately with a side of green chutney, sliced onions, and a wedge of lemon for the best taste and texture.