Baida Roti Recipe

Stuff yourself with stuffed roti.

Bread is a staple that is consumed all across the globe but in a variety of forms. Europe likes it baked and fluffy, while Asia is all for pan-toasted flatbreads. Every country has its own style of making bread, which varies from being downright simple to utterly complex. The quality of ingredients, methods and techniques give these breads a unique character of their own.

The baida roti is yet another form of bread that hails from the Awadhi region of India. The preparation is a shallow fried flour pocket stuffed with minced meat and covered on all sides with beaten egg. Here’s an easy recipe to help you cook up this delicious food.

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Awadhi Baida
A deep fried, meat-stuffed flatbread.
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Rating: 1
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Prep Time 30 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 2
Rating: 1
You:
Rate this recipe!
Instructions
  1. Sift the refined flour into a bowl.
  2. Add salt, one tablespoon olive oil, baking powder and egg.
  3. Mix well and knead into a soft dough, adding water as required.
  4. Divide the dough into eight equal portions and roll into round balls. Keep covered with a damp cloth.
  5. Heat two tablespoons of olive oil in a pan.
  6. Add onion and sauté till light brown.
  7. Add mutton, green chilies and salt. Cover and cook on medium heat till the meat is cooked and completely dry, about 20 minutes.
  8. Add garam masala powder and coriander leaves and mix well.
  9. Roll out each dough ball into a flat and thin square.
  10. Place about t1-2 tablespoons of cooked meat in the center and pour two tablespoons of beaten egg over it.
  11. Fold in sides to make a square pocket.
  12. Heat a non-stick pan and place the dough pocket on it.
  13. Pour some more beaten egg over and drizzle oil.
  14. Slowly turn over the pocket and pour a little more of the beaten egg so that the it is covered with egg on all sides.
  15. Gently fry on low heat till all the sides are golden and crisp.
  16. Cut into half and serve hot with green chutney.

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