Bread
Baida Roti Recipe
Bread is a staple that is consumed all across the globe but in a variety of forms. Europe likes it baked and fluffy, while Asia is all for pan-toasted flatbreads. Every country has its own style of making bread, which varies from being downright simple to utterly complex. The quality of ingredients, methods and techniques give these breads a unique character of their own.
The baida roti is yet another form of bread that hails from the Awadhi region of India. The preparation is a shallow fried flour pocket stuffed with minced meat and covered on all sides with beaten egg. Here’s an easy recipe to help you cook up this delicious food.
Prep Time | 30 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- 1 cups ½all-purpose flour maida
- salt to taste
- 1 tbsp Oil
- pinch Aof baking powder
- 1 egg
- 1 cup minced mutton
- 2 tbsp olive oil
- 1 medium onion grated
- 2 Green chilies chopped
- tsp ¼garam masala powder
- 2 tbsp fresh coriander leaves chopped
- 8 eggs wisked
Ingredients
|
|
Instructions
- Sift the refined flour into a bowl.
- Add salt, one tablespoon olive oil, baking powder and egg.
- Mix well and knead into a soft dough, adding water as required.
- Divide the dough into eight equal portions and roll into round balls. Keep covered with a damp cloth.
- Heat two tablespoons of olive oil in a pan.
- Add onion and sauté till light brown.
- Add mutton, green chilies and salt. Cover and cook on medium heat till the meat is cooked and completely dry, about 20 minutes.
- Add garam masala powder and coriander leaves and mix well.
- Roll out each dough ball into a flat and thin square.
- Place about t1-2 tablespoons of cooked meat in the center and pour two tablespoons of beaten egg over it.
- Fold in sides to make a square pocket.
- Heat a non-stick pan and place the dough pocket on it.
- Pour some more beaten egg over and drizzle oil.
- Slowly turn over the pocket and pour a little more of the beaten egg so that the it is covered with egg on all sides.
- Gently fry on low heat till all the sides are golden and crisp.
- Cut into half and serve hot with green chutney.