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Chicken Stuffed Baida Roti recipe

Chicken Stuffed Baida Roti

by Leena Kohli (@leenakohli)
Prep Time
40min
Cook Time
25min
Total Time
1hr 5min
IndianLunchDinnerSideMeat

Baida roti, is a slow cooked flatbread filled with spiced shredded chicken and egg mixture. It is popular in many parts of India, as well as in other countries where Indian cuisine is enjoyed. It is often served as a snack or as part of a main meal.

Ingredients

5 Servings

For Dough

  • 2cup
    All-Purpose Flour
  • 2tbsp
    Oil
  • 1/2cup
    Water (add more as needed to achieve the desired dough consistency)
  • 1/2tsp
    Salt

For Stuffing

  • 2tbsp
    Oil
  • 500g
    Chicken Mince (coarsely ground)
  • 1tsp
    Cumin Seeds
  • 1tsp
    Garlic (finely chopped)
  • 1tsp
    Ginger (finely chopped)
  • 2
    Onions (medium)(finely chopped)
  • 2
    Green Chilli (chopped)
  • 1tbsp
    Coriander Powder
  • 1tsp
    Cumin Powder
  • 1/2tsp
    Black Pepper Powder
  • 1/2tsp
    Red Chilli Powder (optional)
  • 1/2tbsp
    Kashmiri Red Chilli Powder
  • 1tsp
    Salt
  • 1tbsp
    Lemon Juice
  • 2tbsp
    Mint Leaves (optional)
  • Fresh Cilantro/Coriander (for garnish)

Assembling of Baida Roti

  • 3
    Eggs (whisked)
  • 1/4tsp
    Salt
  • 4tbsp
    Oil (shallow frying)

Method

For Dough

  1. Mix the flour and salt together in a large mixing bowl to make the dough.

  2. Gradually add water, stirring with your hands or a spoon to form a soft dough.

    Step 1.1: Gradually add water, stirring with your hands or a spoon to form a soft dough
    Step 1.2: Gradually add water, stirring with your hands or a spoon to form a soft dough
    Step 1.3: Gradually add water, stirring with your hands or a spoon to form a soft dough
  3. Pour 1 tbsp of oil on the dough. Stretch and knead it for 5-6 minutes.

    Step 1.1: Pour 1 tbsp of oil on the dough
    Step 1.2: Pour 1 tbsp of oil on the dough
  4. Pour 1 tbsp of oil and knead again for 3-4 minutes until it is smooth and elastic.

    Step 1.1: Pour 1 tbsp of oil and knead again for 3-4 minutes until it is smooth and elastic
    Step 1.2: Pour 1 tbsp of oil and knead again for 3-4 minutes until it is smooth and elastic
    Step 1.3: Pour 1 tbsp of oil and knead again for 3-4 minutes until it is smooth and elastic
  5. Cover the dough with a damp cloth and set it aside to rest for 20 to 30 minutes.

For Stuffing

  1. Heat oil in a pan over medium to high heat

  2. Add cumin seeds and let them splutter.

  3. Add the chopped ginger and garlic and cook for a minute.

    Step 2.1: Add the chopped ginger and garlic and cook for a minute
  4. Add the chopped onions, and green chilies and cook for 3-4 minutes until translucent.

    Step 2.1: Add the chopped onions, and green chilies and cook for 3-4 minutes until translucent
  5. Add the ground chicken and mix to combine. Cook for 4-5 minutes until it is fully cooked, breaking into small pieces as it cooks.

    Step 2.1: Add the ground chicken and mix to combine
    Step 2.2: Add the ground chicken and mix to combine
  6. Now add coriander seeds, cumin powder, black pepper powder, red chilli powder, kashmiri red chilli powder, salt, lemon juice, and mint leaves. Stir to combine and cook for 2-3 minutes. Make sure to dry up the moisture completely.

    Step 2.1:  Now add coriander seeds, cumin powder, black pepper powder, red chilli powder, kashmiri red chilli powder, salt, lemon juice, and mint leaves
    Step 2.2:  Now add coriander seeds, cumin powder, black pepper powder, red chilli powder, kashmiri red chilli powder, salt, lemon juice, and mint leaves
  7. Turn off the flame and transfer the chicken mixture to a bowl.

  8. Add cilantro/coriander and stir.

For Assembling Baida Roti

  1. Whisk eggs and salt in a bowl.

  2. Add chicken mixture to the bowl and mix nicely.

    Step 3.1: Add chicken mixture to the bowl and mix nicely
  3. Divide the dough into round equal portions and brush them with oil and keep aside.

    Step 3.1: Divide the dough into round equal portions and brush them  with oil and keep aside
  4. Place the dough ball on a flat surface and carefully roll the ball with a rolling pin into a circle as thin as you want. You can even use your fingers to stretch the sides to make it thinner.

    Step 3.1: Place the dough ball on a flat surface and carefully roll the ball with a rolling pin into a circle as thin as you want
    Step 3.2: Place the dough ball on a flat surface and carefully roll the ball with a rolling pin into a circle as thin as you want
    Step 3.3: Place the dough ball on a flat surface and carefully roll the ball with a rolling pin into a circle as thin as you want
  5. Place 2-3 tbsp of egg and chicken mixture in the centre of the dough sheet.

    Step 3.1: Place 2-3 tbsp of egg and chicken mixture in the centre of the dough sheet
  6. Now fold the dough over the filling to form a square or a rectangular pocket, pressing the edges together to seal the filling inside.

    Step 3.1: Now fold the dough over the filling to form a square or a rectangular pocket, pressing the edges together to seal the filling inside
    Step 3.2: Now fold the dough over the filling to form a square or a rectangular pocket, pressing the edges together to seal the filling inside
    Step 3.3: Now fold the dough over the filling to form a square or a rectangular pocket, pressing the edges together to seal the filling inside
  7. Heat oil in a griddle/heavy-bottomed pan over medium to high heat.

  8. Gently place the dough pocket into the hot oil and shallow fry for about 3-4 minutes.

    Step 3.1: Gently place the dough pocket into the hot oil and shallow fry for about 3-4 minutes
    Step 3.2: Gently place the dough pocket into the hot oil and shallow fry for about 3-4 minutes
  9. Carefully flip the dough pocket with a spatula and continue frying for another 3-4 minutes, or until the dough pocket is is golden brown and crispy from all sides.

    Step 3.1: Carefully flip the dough pocket with a spatula and continue frying for another 3-4 minutes, or until the dough pocket is  is golden brown and crispy from all sides
    Step 3.2: Carefully flip the dough pocket with a spatula and continue frying for another 3-4 minutes, or until the dough pocket is  is golden brown and crispy from all sides
    Step 3.3: Carefully flip the dough pocket with a spatula and continue frying for another 3-4 minutes, or until the dough pocket is  is golden brown and crispy from all sides
    Step 3.4: Carefully flip the dough pocket with a spatula and continue frying for another 3-4 minutes, or until the dough pocket is  is golden brown and crispy from all sides
    Step 3.5: Carefully flip the dough pocket with a spatula and continue frying for another 3-4 minutes, or until the dough pocket is  is golden brown and crispy from all sides
  10. Remove the baida roti from the pan and place it on a paper towel to drain off excess oil.

  11. Cut the baida roti into halves or squares.

    Step 3.1: Cut the baida roti into halves or squares
    Step 3.2: Cut the baida roti into halves or squares
  12. Serve hot with green chutney, hot n sweet sauce or ketchup,

Tips & Tricks

  1. You can add more or less spices to the chicken mixture according to your taste.

  2. You can add shredded boiled eggs in the chicken mixture.

  3. You can use shredded boiled chicken instead of chicken mince.

  4. You can use different fillings, such as lamb, paneer or vegetables instead of chicken.

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Recipe by

Leena Kohli

(@leenakohli)

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