Can I make the filling ahead of time?

Yes. Cook the chicken keema, cool it fully, and refrigerate it for later assembly. Cold filling is also easier to wrap neatly.

How do I know the egg inside is cooked through?

Cook on medium heat until both sides are deeply golden and crisp, about 3 to 4 minutes per side, so the egg has time to set in the center.

Can I use whole wheat flour instead of all-purpose flour?

You can, but the roti will be less stretchy and not as flaky. A mix of whole wheat and all-purpose flour works better than using only whole wheat.

What is the best way to reheat baida roti?

Reheat it on a tawa or skillet over low to medium heat until the outside crisps again. Avoid microwaving if you want to keep the crust crisp.

Home / Recipes / indian / Baida Roti

indianMediumnon vegetariandairy freenut freehigh protein

Baida Roti

RATING

4.4/5(67)

TASTE SCORE

9/10

Mumbai street-style baida roti wraps a spiced egg and keema filling inside a thin dough parcel that turns crisp and golden on the pan. It is rich, savory, and satisfying, with flaky edges and a soft center.

PREP

25m

COOK

30m

SERVES

1 PIECE

476 cal

SERVINGS

METHOD · 7 STEPS

knead · ~26 min
Knead the dough.
Mix all-purpose flour, half of the salt, 2 tablespoons oil, and water into a soft smooth dough. Knead for 5 to 6 minutes, cover, and let it rest for 20 minutes.
TIPA soft dough rolls thinner and gives the roti its flaky street-style texture.
saute · ~15 min
Cook the keema filling.
1.Heat 1 tablespoon oil in a pan over medium heat.
2.Add onion and green chili, and cook until the onion softens and turns light golden, 5 to 6 minutes.
3.Add ginger-garlic paste and cook for 1 minute.
4.Add ground chicken, red chili powder, turmeric powder, cumin powder, garam masala, and the remaining salt.
5.Cook, breaking up the meat, until the chicken is dry and fully cooked, 6 to 8 minutes.
6.Turn off the heat and mix in coriander leaves.
prep · ~5 min
Divide the dough and prepare the eggs.
Divide the rested dough into 4 equal balls. Crack 1 egg into a small bowl for each roti and beat lightly just before assembling.
assemble · ~4 min
Roll and fill the first roti.
1.Roll 1 dough ball into a very thin square or rectangle on a lightly oiled surface.
2.Place a quarter of the keema filling in the center.
3.Pour 1 beaten egg over the filling.
4.Fold all four sides inward to make a sealed parcel.
TIPKeep the filling in the center and do not overfill, or the parcel may tear when lifted.
fry · ~8 min
Cook the baida roti.
Heat 1 tablespoon oil on a flat pan over medium heat. Place the parcel seam-side down and cook until golden and crisp on both sides, about 3 to 4 minutes per side, pressing gently for even browning.
TIPCook on medium heat so the dough crisps well and the egg sets inside without burning the outside.
assemble · ~18 min
Repeat with the remaining dough and filling.
Roll, fill, fold, and cook the remaining 3 rotis in the same way, using the remaining oil as needed.
serve
Cut and serve the baida roti hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the chicken keema until it is fairly dry; a wet filling will steam the dough and can split the parcel.
2
Resting the dough is key here, because a relaxed dough rolls paper-thin without springing back.
3
Beat each egg only right before filling so it stays fluid enough to spread around the keema inside the parcel.
4
Seal the folded edges firmly and place the parcel seam-side down first so it sets and holds its shape.
5
Use medium heat throughout; high heat browns the outside before the egg in the center has fully set.
6
Press gently with a flat spatula while pan-frying to help the corners crisp and the filling cook evenly.
7
If making ahead, prepare the keema filling in advance and cool it completely before assembling the rotis.