Baida Roti is a street food found in Goa and also in Mumbai. This delicious dish is a complete meal in itself. It is actually a paratha / flatbread stuffed with keema / mince and shallow fried with a coating of beaten egg.
Maida or plain flour is used for the making of this roti. But I opted for whole wheat flour for a healthier option. Enjoy this awesome parathas with either kadhi, raita or pickle. So check for a step by step method with pictures to prepare it.
- salt to taste
- 1 egg
- 1 tbsp. oil
In a bowl, combine all the ingredients and knead a stiff dough with required quantity of water. Cover with a damp cloth and keep aside for 30 minutes
- 200 gms. keema (mutton mince)
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1 onion, chopped
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- 1-2 green chilies, chopped
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. garam masala powder
- 1 tsp. lime juice
- oil to shallow fry
- 4 eggs beaten along with 1/4 cup water / milk and a pinch of salt
- 1 big onion, chopped for the stuffing
- 2-3 tbsp. coriander leaves for the stuffing
Boil the keema in 1/2 cup water for 5-6 whistles. Heat oil in a pan and temper with cumin seeds. After it stops spluttering, add the onion, garlic, ginger and green chilies.
Saute till light brown. Add the boiled keema and all the powdered spices. Continue to fry on medium flame till dry. Add lime juice and mix well. Keep aside.
Divide the dough into 4 portions. Roll out each portion into a large circle. Place some of the keema in the centre, followed by the chopped onion, coriander leaves and a little of the beaten egg. Sprinkle some salt over it.
Fold the paratha from all the four sides like an envelope. Heat 1 tsp. oil on a tawa / griddle and shallow fry them one at a time by drizzling some beaten egg so that it coats the paratha.
Let it brown on both sides and transfer to a serving plate. Make similar parathas with the remaining dough and fry them till done. Serve with raita, pickle, chutney or kadhi.
The prepared keema stuffing.
Place some of the keema in the centre of each rolled out roti, followed by onion,
coriander leaves and a little of the beaten egg. Sprinkle some salt over it.
Fry on both the sides.