Name: Kheema Baida Roti.. recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: Lamb mince or kheema 500 gm; Ginger garlic paste 1 tbsp; Garam masala 1 tsp; RED CHILLI POWDER 1 TBSP; Cumin powder 1 tsp; Green chillies chopped 2; Onions finely chopped 3; Coriander leaves finely chopped 1/2 cup; Salt 1 tsp; Lemon juice 1 tbsp; Beaten eggs 3-4; FOR THE ROTI DOUGH ; Wheat flour 3 cups; Salt 1 tsp; Oil 1 tbsp; Water 1 1/2 cups; Oil or ghee for shallow frying 1/2 cup

ABOUT Kheema Baida Roti.. RECIPE

A crispy shallow fried paratha with kheema stuffing makes for an excellent breakfast idea and a brunch too. Now a days this is made with many a different stuffing. Whatever be the stuffing, follow the light roasting method as described by me for perfectly crisp baida rotis. This way the rotis will be cooked well inside out and tastes much better too. Your loved ones will definitely like this fabulous breakfast. Do try it out and remember me in your prayers. Happy Breakfast Time !!!!!!!!!!!

Ingredients Serving: 5

Lamb mince or kheema 500 gm
Ginger garlic paste 1 tbsp
Garam masala 1 tsp
RED CHILLI POWDER 1 TBSP
Cumin powder 1 tsp
Green chillies chopped 2
Onions finely chopped 3
Coriander leaves finely chopped 1/2 cup
Salt 1 tsp
Lemon juice 1 tbsp
Beaten eggs 3-4
FOR THE ROTI DOUGH ; Wheat flour 3 cups
Salt 1 tsp
Oil 1 tbsp
Water 1 1/2 cups
Oil or ghee for shallow frying 1/2 cup

Instructions

Knead a smooth dough out of all the ingredients mentioned.
Cover and keep aside for 15 minutes.
Meanwhile heat oil in a kadai or a wok.
Add ginger garlic paste first and then the rest of the spices.
Saute these well for a minute.
Add the lamb mince now.
Cover and simmer on low flame for 15 minutes.
Do not add much oil while making kheema stuffing as we shallow fry the baida rotis.
Heat a griddle or a pan.
Divide the dough into equal sized balls little big than the usual chapatis.
Roll them as usual.
Now comes the interesting part of roasting it a bit on both the sides just until some brown spots are seen.
Make sure the griddle is hot but on a low heat only when you roast it.
Do the same for all and do not over roast them. They should be soft.
Now place 2 tablespoons full of the stuffing on each.
Add 3-4 tbsp of beaten egg.
Then add chopped raw onion on top followed by coriander.
Fold as an envelope or a parcel and shallow fry them on both the sides on a low flame until crisp.
After folding, just brush a little beaten egg on it to secure it nicely.
This will take about 5 minutes for each.
Serve them hot with salad alongside.

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