Name: Chicken Baida Roti... recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: Chicken mince fresh 400 gm; Onions finely chopped 3; Salt 1 tbsp; Ginger garlic paste 1 tbsp; Garam masala 1 tsp; Chicken korma masala 1 tbsp; RED CHILLI POWDER 1 TBSP; Cumin powder 1 tsp; Coriander leaves chopped 1/4th cup; Lemon juice 1 tbsp; Green chillies finely chopped 1-2; Beaten eggs 3-4; Oil or ghee for shallow frying 1 cup; Wheat flour 3 cups; Salt 1 tsp; Oil 2 tsp; Water 1 1/2 cups

ABOUT Chicken Baida Roti... RECIPE

A variation made with chicken mince. The entire process remains the same with only difference being the chicken mince. Also you can slightly roast the rotis beforehand as i do or use the stuffing on an uncooked roti and proceed with the process of shallow frying. But personally i recommend you all to slightly roast it for crisp baida rotis that are thoroughly cooked inside out. Happy Shallow Frying !!!!!!!!!!

Ingredients Serving: 5

Chicken mince fresh 400 gm
Onions finely chopped 3
Salt 1 tbsp
Ginger garlic paste 1 tbsp
Garam masala 1 tsp
Chicken korma masala 1 tbsp
RED CHILLI POWDER 1 TBSP
Cumin powder 1 tsp
Coriander leaves chopped 1/4th cup
Lemon juice 1 tbsp
Green chillies finely chopped 1-2
Beaten eggs 3-4
Oil or ghee for shallow frying 1 cup
Wheat flour 3 cups
Salt 1 tsp
Oil 2 tsp
Water 1 1/2 cups

Instructions

Knead a smooth dough out of the ingredients mentioned for the roti.
Cover and set aside for 15 minutes.
In a pan, heat a tablespoon of oil.
Add ginger garlic paste and the green chillies.
Followed by the red chilli and cumin powders.
Saute them for a few seconds and then add the chicken mince.
Saute it on a high heat for a minute and then add garam masala, cubeb powder and lemon juice.
Cover and simmer for 10 minutes.
Keep aside and start making the baida rotis.
Divide the dough into medium sized balls.
Roll each into a big roti and roast it slightly so that it does not remain uncooked.
Do it on a hot tawa but on low heat on both the sides.
Remove from the tawa after a minute.
Place 2 big tablespoons full of chicken mix in the centre.
Place few chopped onions and some coriander leaves on top of it.
Finally add 3 tablespoons of beaten egg on it.
Now fold it like an envelope and press it nicely to secure it. If required apply a little of beaten egg onto it.
Shallow fry on a hot griddle using oil or ghee.
Or you can follow the method of making it on an uncooked roti too. Just remember one thing here, and that is to, roll it a bit thinner than the usual rotis.
Chicken baida rotis are best served on their own.
Or serve them with raita and salad alongside.

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