Indian Baida Roti

Today on the Takrecipe website, we are making a famous Indian street food dish—Baida Roti, also known as Stuffed Egg Paratha. This delicious, flaky flatbread is filled with a flavorful egg mixture, herbs, and spices, then pan-fried until crispy. Popular in Mumbai and often found in roadside stalls, Baida Roti is a must-try dish for those who love Indian flavors with a hint of crunch. It can be served as a snack, breakfast, or even a light dinner with chutneys and dips.

Ingredients (Serves 4)

• For the Dough:
• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 tablespoons oil
• ½ cup water (as needed)
• For the Egg Filling:
• 4 eggs
• 1 small onion (finely chopped)
• 2 green chilies (finely chopped)
• ¼ cup fresh cilantro (chopped)
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon ginger-garlic paste
• 1 tablespoon oil
• For Cooking:
• 2 tablespoons oil (for frying)

Prepare the Dough

In a mixing bowl, combine all-purpose flour and salt. Add 2 tablespoons of oil and mix well with your fingers to get a crumbly texture. Gradually add water while kneading until you get a soft, pliable dough. Cover the dough with a damp cloth and let it rest for 20 minutes.

Make the Egg Filling

Crack the eggs into a bowl and beat them lightly. Add chopped onions, green chilies, cilantro, turmeric, red chili powder, garam masala, black pepper, salt, and ginger-garlic paste. Mix well. Heat 1 tablespoon of oil in a pan, pour the egg mixture, and cook it lightly while stirring until semi-cooked (not fully set). Remove from heat and let it cool.

Roll Out the Dough

Divide the dough into equal portions and roll each into a thin, round shape. Roll out one portion into a square (or circle, depending on preference), about 6-7 inches in size.

Assemble the Baida Roti

Place 2-3 tablespoons of the egg filling in the center of the rolled-out dough. Fold the edges over the filling to form a square-shaped parcel. Press gently to seal. Repeat the process with the remaining dough and filling.

Cook the Baida Roti

Heat 2 tablespoons of oil in a frying pan over medium heat. Place the folded Baida Roti on the pan and cook for 3-4 minutes on one side until golden brown. Flip and cook the other side for another 3-4 minutes until crispy and fully cooked. Repeat with the remaining stuffed parathas.

Serve and Enjoy

Slice the Baida Roti into halves or quarters. Serve hot with mint chutney, pickled onions, or a squeeze of lemon juice.

Tips:

Soft Dough:

🟢Knead the dough well and allow it to rest for at least 20 minutes to make the paratha soft and easy to roll.

Crispier Texture:

🟢Cook the Baida Roti on medium heat and use sufficient oil to get a perfectly crispy and golden-brown crust.

Spice Variations:

🟢Adjust the spice levels in the egg mixture to suit your taste. You can also add grated cheese or cooked minced meat for extra flavor.

Other indian Recipes:

• Indian Baingan Bharta recipe
• Indian Dhokla recipe
• Tandoori Paneer Tikka