Friday, June 13, 2014

Keema Baida Roti

A popular Mumbai street food with a typical 'Bambaiya' name. Baida means egg and Baida roti is an egg-based paratha parcel. You make the paratha dough with refined flour and stuff it with minced meat or minced chicken mixture along with egg and other spices. Fold this in a parcel, shallow fry on a tava (griddle) and serve with a splash of lime juice.
I used the whole wheat flour and made a filling of minced chicken. Serve with sides of salad and cucumber raita for a complete meal.

Ingredients: (Serves 4)
For the dough

2 cups whole wheat flour (or all-purpose flour)
4 tsp oil
salt (optional)
Extra oil for cooking
  1. Add the oil and salt to the flour and mix with your fingers to form a breadcrumb-like texture. This makes sure the oil is incorporated all over. 
  2. Now form a dough using water. Knead the dough for 5-7 minutes to develop the gluten. Make 10-12 balls, grease them and let it rest covered for 10- 20 minutes. 

For the mince chicken filling
1 lb minces chicken
1 small finely chopped red onion
1 tbsp ginger garlic paste
2 medium tomatoes, pureed
salt to taste
1/4 tsp each turmeric powder, coriander powder
Red chili powder to taste
1 tsp garam masala
1 tsp chopped mint
  1. Heat 1 tbsp oil in a pan and add onions. Cook on medium till they turn pink. 
  2. Add ginger garlic paste and cook until golden. 
  3. Now add the pureed tomatoes and all the spices and cook till the mixture leaves oil from the sides. 
  4. Add the minced chicken and saute on medium heat breaking the meat as you cook. Cook for 10- 15 minutes till chicken is no longer pink and is fully cooked through. 
  5. Add mint and mix well. Cool the mixture. 
  6. It is advisable to make this mixture in advance and refrigerate it before using it as stuffing. When cold the stuffing is easier to handle as the mixture is less runny. 

For the egg filling
3 eggs
2-3 green chilies chopped very fine (optional)
Handful fresh coriander also chopped very fine
  1. Crack all three eggs in a bowl and beat them slightly to form a uniform mixture. 
  2. Add the green chilies and coriander and season with salt. Remember the chicken already has salt in it.  

To assemble the parathas
  1. Heat a tava or a griddle to medium heat 
  2. Take the ball of dough and roll it into a thin roti. 
  3. Place some chicken filling in the center and spoon the egg mixture on top of it. 
  4. Carefully fold all sides of the roti to form a square. 
  5. Pick the stuffed square carefully and place it on the griddle. 
  6. Shallow fry on medium-low heat on both sides till crisp. 
  7. Cut the squares into triangles and serve hot.


  1. There is something similar in Kolkata called Keema Mughlai Paratha. Similar recipe but not a parcel , it is served as a roll with a side of lacchedar red onions soaked in vinegar overnight - yummy.

    1. That's the thing about street foods...each has its own little twist of a spice here and a serving style there....which makes the experience unique and interesting. Thanks for sharing that Luna.

  2. A fusion twist to this is my weekend go-to breakfast item for my girls. Masala egg/tofu/paner burji in a flour tortilla - wrap it and shallow fry in tawa with half a spoon of oil or butter. Shredded cheese add on to burji is optional.