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A classic Mumbai street food delight! Thin, crispy parcels are stuffed with a savory minced mutton and egg mixture, then shallow-fried to golden perfection. It's a hearty, flavorful snack or meal that's impossible to resist.
For 4 servings
Prepare the Dough
Cook the Mutton Keema Filling
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A classic Mumbai street food delight! Thin, crispy parcels are stuffed with a savory minced mutton and egg mixture, then shallow-fried to golden perfection. It's a hearty, flavorful snack or meal that's impossible to resist.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 538.17 calories per serving with 27.65g of protein, it's a moderately challenging recipe perfect for snack or lunch or dinner.
Assemble the Baida Roti
Shallow Fry the Roti
Serve
Substitute the minced mutton with minced chicken (chicken keema). The cooking time for the filling might be slightly shorter.
Replace the mutton with crumbled paneer, mashed potatoes, or a mixture of finely chopped vegetables like carrots, peas, and bell peppers.
For a simpler version, omit the mutton and use a filling of spiced, whisked eggs with chopped onions, tomatoes, and green chilies.
Use a mix of whole wheat flour (atta) and all-purpose flour (maida) for the dough for a slightly healthier, nuttier-flavored roti. Note that it may not be as crispy.
Both mutton and eggs are excellent sources of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Mutton is a good source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Eggs contribute vital nutrients like Vitamin D, Vitamin B12, and choline, which are important for bone health, nerve function, and brain development.
Mutton Baida Roti is a delicious and protein-rich dish, but it is also high in calories, fat, and refined carbohydrates (from the maida) due to being shallow-fried. It's best enjoyed as an occasional treat rather than a daily meal.
A single serving of Mutton Baida Roti (one piece) contains approximately 450-550 calories, depending on the amount of oil absorbed during frying and the fat content of the mutton.
Yes, you can prepare the dough up to 24 hours in advance. Knead it, coat it with a little oil, and store it in an airtight container in the refrigerator. Bring it to room temperature for about 30 minutes before rolling.
Store leftover baida roti in an airtight container in the refrigerator for up to 2 days. For reheating, the best method is to warm it on a tawa or in an air fryer for a few minutes to regain some of its crispness. Microwaving will make it soft.
If the dough tears, it might be too dry or not rested enough. Ensure the dough is soft and pliable. Resting it for at least 30 minutes is crucial for developing gluten, which makes it elastic and easier to roll thin. Using an oiled surface instead of a floured one can also help.
While traditionally fried, you can try baking it for a lower-fat version. Assemble the roti, brush it with oil or an egg wash, and bake in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden brown and cooked through. The texture will be different—less crispy and more like a baked pastry.