Crispy Keema Baida Roti is a shallow fried Indian bread stuffed with minced mutton or chicken mixed with egg and then shallow fried in oil. Crispy Baida Roti is made with pre-cooked chicken or mutton mince maida dough (all purpose flour) and egg. An easy starter recipe that would be loved by everyone.
Baida Roti is one of the famous dishes eaten during the month of Ramadan. It is very delicious and rich in nutrients that will keep your energy level up after a long fast.
Baida Roti seems to be originated from Burma. There are different myths about it. Some say it Mughlai some Burmese. Surat is considered the land of best food makers and lovers.
According to people in Surat who started making this recipe first ever tell it to be Burmese. As heard from elders, many Indian lived and worked in Burma before nationalization.
Due to nationalization, they came back to India and settled in Rander Area and brought the lovely Burmese Cuisine with them. Our recently posted Burmese Khowsuey is one of them.
Ingredients of Baida Roti
Minced Meat - 250 gm
Ginger Garlic Paste - 1 Tablespoon
Green Chili Paste - 1 Teaspoon
Cumin Seeds Powder - 1 Tablespoon
Black Pepper Powder - 1 Teaspoon
Onion - 1 Pc (Medium, Finely Chopped))
Garam Masala - 1/2 Teaspoon
Maida - 4 Cups
Salt - To Taste
Eggs - 3 Pcs
Edible Oil - For Frying
Steps for Baida Roti
Wash the mutton mince properly and completely drain the water. Heat pot and add mince to it. Add Ginger Garlic paste, green chili paste, salt and 2 cups of water.
Cook until mince is properly done and water is completely dried out. Lastly, add cumin seeds powder, garam masala, and black pepper to it and mix it well. Keep it aside to cool.
To make the dough take a bowl and add maida to it. Add 1 tablespoon oil and salt to it. Add water gradually to make a soft dough.
Now roll a big roti from the dough about 6-8 inches. Shift the roti on a hot skillet. Put a good quantity of cooked mince over the center of the roti. Put 1 tablespoon of chopped onions over it.
Beat an egg and pour it over the mince and mix with a spoon or hands. Or else you can directly take an egg along with york and pour it over the mince and mix it with hands.
Fold the ends of the roti towards the center to form a rectangular or square shape. Put a good quantity of oil around the stuffed roti and let it fry on low flame. Change the sides with the help of a skimmer. Pour oil over the upper side with the help of a skimmer. Cook until golden brown.
Take it out on a serving plate and cut it into 6-8 pieces with a knife. Your Crispy Keema Baida Roti is ready to serve. Serve it with Sliced onions, lemon and Mint leaves for best taste or Mint Chutney.
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