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cicken baida roti
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Chicken Baida Roti

Chicken baida roti is a delicious pan roasted snack from streets of Mumbai. A tasty and spicy filling with juicy chicken mince, spices and eggs are covered in a APF thin sheet dough and pan roasted until crispy and flaky.
Course Snack, Street Food
Cuisine Asian, India
Keyword Chicken, Street Food
Prep Time 10 minutes
Cook Time 40 minutes
resting time 20 minutes
Total Time 50 minutes
Servings 8 makes
Calories 299kcal
Author Muktha H S

Ingredients

To make dough

  • 2 cups All Purpose Flour refined flour
  • 1 Egg free range
  • cup warm milk
  • ¼ cup warm water
  • 2.5 tablespoon oil 2 tablespoon + ½ tablespoon divided
  • 1 teaspoon salt
  • ¼ teaspoon baking powder

For Chicken filling

  • 300 grams Chicken mince
  • 1 cup onion chopped reserve 2 tablespoon for later use
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 no’s green chilli chopped
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • ½ teaspoon black pepper powder
  • 2 tablespoon cooking oil
  • 2 tablespoon coriander leaves chopped
  • 2 tablespoon mint leaves chopped
  • Salt to taste
  • 1 teaspoon lime juice
  • 2 no’s egg free range
  • ¼ teaspoon salt or to taste
  • ½ teaspoon pepper powder
  • 2 tablespoon chopped onions
  • 1 tablespoon chopped coriander leaves

Others

  • Extra oil to roast
  • Extra flour to dust

Instructions

To make dough

  • Into a mixing bowl add all purpose flour, cooking soda, salt and mix .
  • Make a well at the centre and add egg , warm milk and mix with a spatula.
  • Add warm water as required and mix well everything to make a smooth dough. Dough will be sticky at this point.
  • Now drizzle 2 tablespoon of oil and knead dough to make a soft and smooth dough.
  • Smear ½ tablespoon of oil on kneaded dough. Cover with a moist damp clot and set aside for 15 to 20 minutes.

For chicken filling

  • Whilst , heat 2 tablespoon of oil in a pan. Add chopped onions, green chillies, ginger garlic paste and sauté for 2 minutes until raw smell goes off.
  • Add chicken mince, salt and turmeric powder.
  • Cook chicken well until juices run .
  • Add red chilli powder, coriander powder, garam masala , black pepper powder and mix well.
  • Turn off the stove , add chopped coriander and mint leaves , lime juice and mix well everything.
  • Set aside on a kitchen platform until the chicken filling cools down.
  • Into a separate bowl , crack open 2-3 eggs , season with salt and pepper .
  • Add 2 tablespoon of chopped onions, coriander leaves and whisk well.
  • Pour this egg mixture over a prepared chicken filling.
  • Chicken filling turns moist with addition of egg. That’s how the filling should be.

To roll roti

  • After 20 minutes, knead dough on work surface and divide into 8 equal size balls.
  • Dust work surface with flour, take 1 dough ball and roll into a thin 6 inch diameter circle.
  • Place 4 tablespoon of chicken filling at the centre in a rectangular form.
  • Fold one side on the dough and cover the filling. Bring the opposite side of the dough over the fold and cover. Now , bring the dough from sideways to centre to form a rectangular shape.
  • Secure the folds and shape into a small rectangular box.

To roast roti’s

  • Heat a iron skillet / pan , drizzle 1 -2 tablespoon of oil.
  • Place the roti and cook on medium heat on all sides until crisp ,flaky and golden in colour.
  • Once done , cut into half and serve with tomato ketchup/ sauce or mayonnaise mint chutney.

Video

Notes

  • For extra crisp and flaky cover , you can apply oil after every fold to make it super crisp.

Nutrition

Calories: 299kcal