KEEMA AND EGG BAIDA ROTI ( MUTTON MINCE AND EGG STUFFED BREAD )

Baida roti is a type of paratha made with plain flour and stuffed with minced mutton/beef or chicken combined with eggs and then shallow fried. The dough can be made with wheat and plain flour or just the plain flour. It is served with coriander yoghurt chutney and tamarind chutney and some sliced onions. 

keema and egg baida roti

Makes 4

Time: 1 hour

Minced meat stuffing

500 gram minced meat

2 tsp garlic paste

1 tsp ginger paste

1 -2 tsp green chilli paste

1 tsp roasted cumin powder

1 tsp garam masala

Salt and pepper

1 cup chopped spring onions ( white and green part )

1 cup freshly chopped coriander

1 cup finely chopped onions

Juice of 1/2 lemon

3 eggs beaten

Dough

3 1/2 cup plain flour

Salt

Enough water to knead the dough

2 tsp oil

Oil for shallow frying

Method

First, make the dough by mixing flour, salt, oil and water. The dough should be not very stiff. Brush little oil on the kneaded dough and keep it aside covered to rest. In the meantime prepare the stuffing.

 

To prepare the stuffing, tip the minced meat in a pan over a medium heat, to this add the garlic, ginger and the chillies.

 

Cook this mixture for about 10 minutes until the meat is browned and much of the water from the meat has evaporated (do not use oil ). Now add the dry spices. Give it a good stir. When the mixture is cooled, add the chopped onions, coriander, spring onions and the lemon juice. Mix this well. Mix the beaten eggs to this mixture just before stuffing the bread. 

 

 

By this time, the dough has rested. Heat a flat pan with oil to shallow fry the bread.

 Knead it one time and make 4 balls. Roll these ball into a 6-inch diameter. Spoon a good amount of the minced meat in the centre. Brush the edges with little water and fold it as shown in the picture below. 

 

Slowly place the stuffed bread in hot oil and fry until its golden colour on both sides. Slot it out on a kitchen towel.

Serve this keema and egg baida roti with fresh onions sliced, coriander and yoghurt sauce. They serve well when hot. 

TIP: These keema rotis can be frozen also. You can cook them and after cooling pack individually in cling/foil paper and freeze up to 2 weeks. To heat them, either toast them on low setting in a toaster or in the oven at 180'C till warm enough.