Chicken Stuffed Baida Rotiby Leena Kohli (@leenakohli)
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.
- 2cupAll-Purpose Flour
- 1/2cupWater (add more as needed to achieve the desired dough consistency)
- 500gChicken Mince (coarsely ground)
- 1tspCumin Seeds
- 1tspGarlic (finely chopped)
- 1tspGinger (finely chopped)
- 2Onions (medium)(finely chopped)
- 2Green Chilli (chopped)
- 1tbspCoriander Powder
- 1tspCumin Powder
- 1/2tspBlack Pepper Powder
- 1/2tspRed Chilli Powder (optional)
- 1/2tbspKashmiri Red Chilli Powder
- 1tbspLemon Juice
- 2tbspMint Leaves (optional)
- Fresh Cilantro/Coriander (for garnish)
Assembling of Baida Roti
- 3Eggs (whisked)
- 4tbspOil (shallow frying)
Mix the flour and salt together in a large mixing bowl to make the dough.
Gradually add water, stirring with your hands or a spoon to form a soft dough.
Pour 1 tbsp of oil on the dough. Stretch and knead it for 5-6 minutes.
Pour 1 tbsp of oil and knead again for 3-4 minutes until it is smooth and elastic.
Cover the dough with a damp cloth and set it aside to rest for 20 to 30 minutes.
Heat oil in a pan over medium to high heat
Add cumin seeds and let them splutter.
Add the chopped ginger and garlic and cook for a minute.
Add the chopped onions, and green chilies and cook for 3-4 minutes until translucent.
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.
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.
Turn off the flame and transfer the chicken mixture to a bowl.
Add cilantro/coriander and stir.
For Assembling Baida Roti
Whisk eggs and salt in a bowl.
Add chicken mixture to the bowl and mix nicely.
Divide the dough into round equal portions and brush them with oil and keep aside.
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.
Place 2-3 tbsp of egg and chicken mixture in the centre of the dough sheet.
Now fold the dough over the filling to form a square or a rectangular pocket, pressing the edges together to seal the filling inside.
Heat oil in a griddle/heavy-bottomed pan over medium to high heat.
Gently place the dough pocket into the hot oil and shallow fry for about 3-4 minutes.
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.
Remove the baida roti from the pan and place it on a paper towel to drain off excess oil.
Cut the baida roti into halves or squares.
Serve hot with green chutney, hot n sweet sauce or ketchup,
Tips & Tricks
You can add more or less spices to the chicken mixture according to your taste.
You can add shredded boiled eggs in the chicken mixture.
You can use shredded boiled chicken instead of chicken mince.
You can use different fillings, such as lamb, paneer or vegetables instead of chicken.
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