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A classic Mumbai street food! This savory parcel features a crisp, flaky flatbread filled with spiced minced meat and egg, all pan-fried to golden perfection. It's a hearty and delicious meal in itself.
For 4 servings
Prepare the Dough
Cook the Kheema Filling
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A classic Mumbai street food! This savory parcel features a crisp, flaky flatbread filled with spiced minced meat and egg, all pan-fried to golden perfection. It's a hearty and delicious meal in itself.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 559.89 calories per serving with 29.12g of protein, it's a moderately challenging recipe perfect for snack or dinner or lunch or brunch.
Assemble the Baida Roti
Shallow Fry the Roti
Serve Hot
Substitute the minced mutton with minced chicken. The cooking time for the filling might be slightly shorter.
For a vegetarian version, replace the minced meat with crumbled paneer. Sauté the paneer with onions, tomatoes, and spices to create a flavorful filling.
Skip the meat filling entirely. Simply pour the spiced, whisked egg (with chopped onions and coriander) into the center of the dough before folding and frying.
The combination of minced mutton and eggs provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Mutton is a great source of heme iron, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and maintaining energy levels.
The balance of carbohydrates from the dough, protein from the filling, and fats from the oil provides a dense source of energy, making it a very filling and satisfying meal.
One serving of Baida Roti contains approximately 600-650 calories, primarily from the flour, meat, egg, and oil used for frying. The exact count can vary based on the fat content of the meat and the amount of oil absorbed.
Baida Roti is a high-protein dish due to the mutton and eggs, but it is also high in calories and fat because it's made with refined flour (maida) and is shallow-fried. It's best enjoyed as an occasional indulgent treat rather than a daily meal.
Yes, you can use whole wheat flour or a mix of whole wheat and all-purpose flour. However, using only whole wheat flour will result in a denser, less crispy roti compared to the traditional version made with maida.
While traditionally fried, you can try baking it for a lower-fat version. Preheat your oven to 200°C (400°F), place the parcels on a baking sheet, brush with oil, and bake for 15-20 minutes or until golden brown, flipping halfway through. The texture will be different—less crispy and more like a baked puff.
Store leftover Baida Roti in an airtight container in the refrigerator for up to 2 days. To reheat, place it on a hot tawa or in an air fryer for a few minutes on each side to regain some of its crispiness. Avoid using a microwave as it will make the roti soft and soggy.