Chicken Baida Roti
Flaky pan-cooked parcels stuffed with spiced chicken and wrapped around beaten egg, Chicken Baida Roti is a classic Mumbai street food favorite that eats like a crisp flatbread and a savory roll in one bite.
For 4 servings
- knead · ~25 min
Knead the dough.
Mix all-purpose flour, 2 tbsp oil, and half of the salt in a bowl. Add water little by little and knead into a soft, smooth dough. Cover and rest for 20 minutes.
TIPA slightly soft dough rolls thinner and gives the roti its flaky texture. - prep · ~7 min
Prepare the chicken filling.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add onion and green chili, then cook until the onion turns soft and light golden, 4 to 5 minutes.3.Add ginger-garlic paste and cook for 1 minute.4.Add chicken breast, red chili powder, turmeric powder, coriander powder, garam masala, black pepper, and the remaining salt. - saute · ~10 min
Cook the filling until dry.
Cook the chicken, breaking it up well, until fully done and any moisture cooks off, 8 to 10 minutes. Turn off the heat, mix in coriander leaves, and let the filling cool slightly.
TIPKeep the filling fairly dry so the roti stays crisp and seals easily. - prep · ~5 min
Divide the dough and beat the eggs.
Divide the dough into 4 equal balls. Beat the eggs in 4 small portions so one egg is ready for each baida roti.
- assemble · ~5 min
Roll and fill the first roti.
1.Roll one dough ball into a very thin square or rectangle on a lightly oiled surface.2.Place a quarter of the chicken filling in the center, leaving a border on all sides.3.Pour one beaten egg over the filling.4.Fold the sides inward to make a sealed parcel.TIPRoll the dough thin but not so thin that it tears when folded over the egg. - fry · ~16 min
Shallow fry the baida roti.
Heat a little of the frying oil in 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. Repeat with the remaining dough, filling, eggs, and oil.
TIPMedium heat cooks the egg through without burning the outside. - serve
Cut the Chicken Baida Roti and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the chicken filling until quite dry; any extra moisture will make the parcel soggy and harder to seal.
- 2Let the filling cool a bit before adding the egg, so the dough stays easier to fold and less likely to tear.
- 3Roll on a lightly oiled surface instead of flouring heavily, which helps the roti fry up crisp rather than dusty.
- 4Seal the parcel snugly with enough border on all sides so the beaten egg does not leak into the pan.
- 5Start frying seam-side down first to lock the folds in place before flipping.
- 6Use medium heat throughout; high heat browns the outside before the egg inside sets properly.
- 7Rest fried baida rotis briefly on a rack, not a plate, to keep the bottom crisp.
Adapt it for your goals.
Keema-style
Use minced chicken instead of chopped breast for a more traditional street-style filling that spreads evenly inside the parcel.
spicierSpicier
Add extra green chili, more black pepper, or a little more red chili powder if you want a sharper Mumbai-stall heat.
whole wheatWhole-wheat
Replace part of the all-purpose flour with atta for a nuttier taste and a slightly heartier roti.
cheese loadedCheese-loaded
Add a small handful of grated cheese over the chicken before the egg for a richer, melty version.
vegetarianVegetarian
Swap the chicken for a dry paneer bhurji or soya filling while keeping the egg for the classic baida texture.
Why this is on our healthy list.
Protein-Rich Filling
Chicken breast and eggs make this a satisfying dish with plenty of protein to help keep you full.
Includes Aromatic Spices
Ginger, garlic, turmeric, coriander, and pepper add flavor depth without needing heavy sauces.
Fresh Herb Boost
Coriander leaves add freshness and a small dose of plant compounds that brighten the rich filling.
Frequently asked questions
The filling is usually too wet or the heat is too low. Cook the chicken mixture until dry, then fry on medium heat so the outside crisps as the egg sets.
