Baida Roti (Stuffed Egg Keema Paratha)

Name: Baida Roti (Stuffed Egg Keema Paratha)
Cuisine: Indian
Ingredients: Dough; 1 cup atta (whole wheat flour); to taste salt; 1 egg; 1 tbsp oil; Stuffing; 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; to taste salt; 1/4 tsp turmeric powder; 1 tsp garam masala powder; 1 tbsp 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Egg - 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.

Bethica Das @kitchen_flavours

Sharjah (UAE)

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.

Saved

Ingredients

Dough
1 cupatta (whole wheat flour)
to tastesalt
1egg
1 tbspoil
Stuffing
200gms. keema (mutton mince)
2 tbspoil
1/2 tspcumin seeds
1onion, chopped
1 tspgarlic, chopped
1 tspginger, chopped
1-2green chilies, chopped
to tastesalt
1/4 tspturmeric powder
1 tspgaram masala powder
1 tbsplime juice
oil to shallow fry
4eggs beaten along with 1/4 cup water / milk and a pinch of salt
1big onion, chopped for the stuffing
2-3 tbspcoriander leaves for the stuffing

Saved

Steps

1

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.
2

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.
3

Fold the paratha from all the four sides like an envelope.
4

Heat 1 tsp. oil on a tawa / griddle and shallow fry them one at a time......
5

....... by drizzling some beaten egg so that it coats the paratha. Fry on both the sides.
6

Serve with raita, pickle, chutney or kadhi.