Mutton Baida Roti

Name: Mutton Baida Roti
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup all-purpose flour (for the dough); 0.5 tsp salt (for the dough and filling); 1 tsp sugar (for the dough); 2 tbsp oil (for the dough); 160 ml water (as needed to make a soft dough); 300 g mutton mince; 2 pcs onion (medium, 1 finely chopped for filling and 1 thinly sliced for serving); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 1 pcs tomato (small, finely chopped); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 pinch red chili powder; 1 pinch black pepper; 2 tbsp coriander leaves (chopped); 4 pcs egg (lightly beaten, 1 for each roti); 1 pcs lime (cut into wedges for serving)

RATING

4.4/5(45)

TASTE SCORE

9/10

A flaky, pan-fried stuffed flatbread with spiced mutton mince and egg tucked inside. Crisp outside and savory within, this Kolkata-style street food favorite makes a satisfying meal with onion and lime on the side.

PREP

35m

COOK

35m

SERVES

1 PIECE

633 cal

SERVINGS

METHOD · 7 STEPS

knead · ~20 min
Knead the dough.
Mix all-purpose flour, sugar, salt, 2 tbsp oil, and water to make a soft, smooth dough. Knead for 5 to 6 minutes, cover, and rest for 20 minutes.
TIPA softer dough makes the roti easier to stretch thin without tearing.
saute · ~19 min
Cook the mutton filling.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add chopped onion, ginger, garlic, and green chili. Cook until the onion softens and turns light golden, 4 to 5 minutes.
3.Add tomato, coriander powder, cumin powder, red chili powder, black pepper, garam masala, and salt. Cook until the tomato breaks down, 3 to 4 minutes.
4.Add mutton mince and cook, breaking up lumps, until browned and dry, 8 to 10 minutes.
5.Stir in coriander leaves and let the filling cool slightly.
TIPKeep the filling fairly dry so the roti stays crisp and seals well.
prep · ~3 min
Divide the dough and eggs.
Divide the dough into 4 equal balls. Keep the beaten eggs ready in 4 small portions so each roti can be filled and folded quickly.
assemble · ~4 min
Roll and fill the first roti.
1.Roll one dough ball on a lightly oiled surface into a very thin square or rectangle.
2.Place a quarter of the mutton filling in the center, leaving a wide border all around.
3.Pour one portion of beaten egg over the filling.
4.Fold all four sides inward to make a sealed parcel.
TIPWork quickly after adding the egg so it does not run out before folding.
fry · ~8 min
Pan-fry the baida roti.
Heat 1 tbsp oil in a flat pan over medium heat. Place the parcel seam-side down and cook until golden and crisp, 3 to 4 minutes per side. Flip gently and cook the other side until the egg is set and the layers are crisp.
TIPUse medium heat so the dough cooks through before the outside gets too dark.
assemble · ~24 min
Repeat with the remaining rotis.
Roll, fill, fold, and pan-fry the remaining 3 dough balls the same way, using 1 tbsp oil for each roti.
serve · ~2 min
Slice and serve the mutton baida roti.
Cut each roti into halves or quarters and serve hot with sliced onion and lime wedges on the side.

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 mutton filling until almost dry; any excess moisture will soften the roti and make sealing difficult.
2
Let the mince cool slightly before adding it to the dough so the egg does not start setting too early while folding.
3
Roll the dough very thin on a lightly oiled surface rather than a floured one for a more street-style flaky finish.
4
Leave a broad border around the filling so the beaten egg stays inside when you fold the parcel.
5
Start frying seam-side down to lock the folds in place before the egg inside has a chance to leak.
6
Use medium heat throughout; high heat can brown the outside before the inner egg and dough are fully cooked.
7
Serve immediately after slicing for the best contrast between the crisp crust, soft egg, and juicy spiced mutton.