Whole-wheat Chicken Baida Roti

Whole-wheat Chicken Baida Roti – a popular street food of Mumbai made by stuffing chicken kheema and eggs in a roti and then pan frying it.

Chicken Baida Roti is a family favourite. We had Jafferbhai’s Delhi Darbar outlet close to our place and so whenever we ordered food from there, Chicken or mutton baida roti was a must.  Chicken/Mutton baida roti served with mint coriander chutney makes for a good appetizer and  is filling enough to be served as a meal by itself. Baida roti is generally made using refined flour (maida). But I prefer using wholewheat flour to make baida roti.  Here’s the recipe for Whole-wheat Chicken Baida Roti:

Ingredients

400 gms chicken mince/kheema
1 ½ cups wholewheat flour
2 eggs
1 tbsp oil + 1 tsp oil 
1 tsp cumin seeds
1 medium sized onion, finely chopped
2 green chillies, finely chopped
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tbsp red chilly powder
1 tbsp cumin coriander powder
1 tsp garam masala
1 tsp chicken masala (optional)
salt as per taste
½ cup coriander leaves, chopped
oil for cooking baida roti

Whole-wheat Chicken Baida Roti

Method

To make the chicken stuffing

  • Heat 1 tbsp oil in a pan.
  • Add cumin seeds.
  • When the seeds start crackling, add ginger garlic paste and saute for few seconds.
  • Add chopped onion and saute.
  • Add chopped green chillies.
  • Saute till the onion turns translucent.
  • Add chicken kheema.
  • Saute and cook on low flame for 8 to 10 minutes.
  • Add turmeric powder, red chilly powder, cumin coriander powder, garam masala and salt.
  • Mix well and cook for 2 to 3 minutes.
  • Stir in the chicken masala and cook for a minute.
  • Finally add chopped coriander and give a mix.  
  • Transfer chicken kheema to a bowl and keep aside. 

For the roti dough

  • In a mixing bowl, add wholewheat flour and salt.
  • Add water as required and knead into a smooth, stiff dough.
  • Finally, add 1 tsp oil and knead for few minutes.
  • Keep aside.

How to proceed 

  • Now, break 2 eggs and add to the chicken kheema and mix well.
  • Further, divide the dough into small equal dough balls.
  • Take a dough ball and roll into a thin roti.
  • Place 3 to 4 tbsp of chicken mixture in the centre of the roti and spread a little.
  • Fold the roti from all sides giving it a square shape.
  • Heat a pan and place the roti on the pan.
  • Drizzle oil around the roti.
  • Shallow fry till it is cooked well from all sides and turns crisp and golden brown.
  • Cut the baida roti into square or rectangular pieces.  
  • Repeat the same with remaining dough balls.  
  • Serve chicken baida roti with mint coriander chutney.

Note:

With the quantity mentioned above, I made 5 baida rotis and cut each baida roti into 3 rectangular pieces.

I have added only 2 eggs to the chicken mixture. You can add more eggs if you wish.

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