Eid Recipe: How to make Baida Roti with spicy soya mince fillinghttps://indianexpress.com/article/lifestyle/food-wine/eid-recipe-how-to-make-baida-roti-with-spicy-soya-mince-filling/

Eid Recipe: How to make Baida Roti with spicy soya mince filling

Layered parantha with a coating of eggs and a spicy mince filling; this baida roti recipe is going straight into my Eid dinner menu.

Baida Roti
Baida Roti recipe

While Sheer Khurma is a must on the festival, the dinner menu is a big spread with lots of delicacies. Few days ago I was recalling the late night snacks we used to have at Mumbai streets and I started craving baida roti. So I tried making one at home and we loved it so much that we are going to make it again soon for the big Eid dinner.

I tried a vegetarian version by using a spicy soya mince filling, but these are great with mince meat or even without any filling.

Baida Roti
Prep time: 10 mins | Cook time: 30 mins | Serves: 2

For the dough
2 cups whole wheat flour
1 egg
1 tsp salt
1 tbsp oil
warm water to knead

For the filling
100 gms minced soya (or minced mutton)
2 onions, finely chopped
1 green chilli, finely chopped
1/2 tsp garam masala
1 tsp meat masala (or use rajma masala)
Salt to taste
1/4 cup fresh coriander leaves, chopped
1 tbsp oil


2 eggs, well beaten
Oil or ghee (clarified butter) for frying

* Soak the soya in 250 ml boiling water.

* In a wide mixing bowl, add wheat flour and salt. Make a well in the centre and add the egg and oil. Mix well. Using warm water, knead the flour to a soft dough. Cover with a damp cloth and let it rest while preparing the filling.

* Heat 1 tbsp oil in a pan. Once the oil is hot, add chopped onions. Sauté until the onions start to turn soft.

* By this time, the soya would have absorbed all the water. Add the minced soya (or mutton), green chillies, salt and meat masala. Mix well and cook till the mince is cooked and the mixture is completely dry.

Note: If you don’t have meat masala, you can use rajma masala as well. I have noticed the two have very similar spices in similar proportions too.

* Knead the dough again for a minute and divide into 6 equal parts and shape into balls.

* Roll out each ball into a 4-5inch diameter circle, apply oil on the top side and then fold from four sides to make a square. See the picture below. You can skip this step and straight away roll each ball into a square chapati, but this step gives it a layered texture and makes it more flaky and crispy.

* Dust with a little flour and roll the square into a thin square chapati.

* Put some soya mince masala in the centre and fold in from all sides to close. Fust with a little dry flour and again roll out again into a thick square.

* Heat a non-stick pan and place the baida roti on it. Pour 2 tbsp of beaten egg on top. Drizzle a little oil on the egg. Slowly flip the roti. Don’t worry
too much about spills, you are flipping a roti with liquid on top of it, there will be some spills.

* On the other side as well, pour 2 tbsp of beaten egg and drizzle oil on top of egg. Turn over and cook the other side. Cook on low flame till both the sides are crisp and golden.

* Repeat for the remaining dough balls.


* Cut into squares and serve hot with green chutney and some lemon wedges.