Chicken Baida Roti Recipe

Every year during Ramadan festival I would see people religiously flocking to this famous street vendor who sells super soft and spicy baida roti. This street vendor sets up his stall only during ramadan festival and does not have a name. His shop is close to the mosque located at Frazer town-Bangalore, its packed till 11 pm. 

I am sorry for giving such vague descriptions and directions. I was really fascinated with way they make this baida roti, specially the taste and texture and always wanted to recreate it. After few trails i got it to the consistency I like.

I was not very sure why they call this chicken or mutton filled parathas as baida roti until I came across a write up on Bademiya. This hole in the wall eatery located at mumbai, is said to have popularized Seekh kababs and Baida rotis. The famous kababs and rotis are now world famous but during Ramadan festival street vendors across India recreate and  prepare these rotis for customers. 

The famous baida roti was coined after Mohammed Yaseen aka Bademiya means respectfully addressing a elderly person, he originally created the stuffing using meats and cottage cheese. 

I have prepared and shared the recipe from scratch, However I would love to taste the Baida roti from Bademiya and recreate the same. 

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For Filling:
250 Grams Chicken Mince 
1 1/2 Medium Size Onions (Finely Chopped)
5 Sprigs Coriander (Finely Chopped)
5 Sprigs Mint ( Finely Chopped)
1 Inch Ginger (Finely Chopped)
5 Green Chilies ( Finely Chopped)
1 Tbsp Tandoori Chicken Masala /Garam Masala or Pav Bhaji Masala
1 Tbsp Chaat Masala
1/2 Tbsp White Pepper Powder
3 Tbsp Oil
Salt as per taste...

For Dough:
2 + 1/2 Cups All Purpose Flour (Maida)
1 Cup Semolina (Upma Rava)
1 Tbsp Salt 
3 Tbsp Oil...

To prepare Baida Roti:
6 Eggs
Seasoning Salt: 1 Tbsp Chilly Powder, 1 Tbsp Pepper powder, 1 Tbsp White Pepper powder, 1 Tbsp Chaat Masala and 1/2 Tbsp Salt.
Prepared Dough
Chicken Filling 


Prepare Chicken Filling: 
Heat a pan with 3 tbsp oil on medium flame.

Once the oil smokes, add onion, chillies, coriander, mint and ginger fry till onion turns transparent.

Add the spice powders to the onion, tandoori chicken masala, chaat masala, white pepper powder fry for a minute on low flame.

Masalas will tend to burn fast, add a splash of water to avoid a burnt masala.

Fry the masala for a minute till oil separates. Add chicken mince and salt as per taste.

Add 1 cup water to the chicken cover and cook. Once the chicken has cooked for 10 minutes it is easy to crumble and break it up apt for filling.

Crumble the chicken mince using wooden spoon. Fry all the ingredients till the masala is well combined in the mince make sure there is no moisture.

Check for salt and pepper in the chicken, add if needed remove from flame and reserve.

Prepare Dough For Roti: 
Using a fine mesh sieve, sift the all purpose flour twice. Reserve 1/2 cup flour for later.

Add semolina and salt to the flour combine all the ingredients add water and start kneading into a sticky dough apply oil allow the dough to rest for thirty minutes.

After thirty minutes knead the dough add small portions of flour from the 1/2 cup reserved flour knead to form a smooth and soft dough.

Add 3 tbsp oil and knead cover and reserve until use.

Lets Prepare Baida Roti:
Divide and create equal dough balls slightly larger than a golf ball.
Flour the surface area to roll the roti. Roll and form thin sheets of roti. Whisk an egg.

Add the whisked egg in the middle of the roti, spread evenly.

Spread the chicken mince in a even layer, sprinkle seasoning salt.
Gather all the edges in the middle to form a parcel. Pinch any open seams and seal.

Heat a nonstick skillet or iron tawa with 3 tbsp oil.
Transfer the roti to hot tawa. Place the flame on medium cook the roti for 2 minutes on each side.

Once the roti turns lightly brown in color, drain excess oil and on tissue paper and serve hot with mint chutney and sliced onions...Enjoy 😉

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