November 25, 2020

Recipe and Technique for Street Style Baida Roti

Baida Roti takes me back to my Childhood days where Mom nDad would take us to the street carts at Crawford Market or Bade Miyan in Colaba, South Bombay to enjoy the most Mouth watering Baida rotis we’ve ever enjoyed.

Mum makes these at home for evening tea especially when there are leftovers

Usually Baida Roti is best enjoyed and easier to make and fold when the dough is made of All Purpose Flour(Maida). However, since there is always Wheat Flour made at home for Chapatis, Mum usually makes these of the leftover Chapati dough.

The whole taste of Baida Roti lies in the Smokiness of the Hot Iron Tawa that is used on the street carts. It may differ a little when you make it at home, but nevertheless, the joy of making these stuffed Kheema and Egg Rotis and getting it right without making a mess, is pure Bliss:)

Instructions

Keep the following things ready
Mince
Chopped Onions with Chillies with some Lemon juice squeezed in it
Beaten Egg
Dough Balls
Roll the Dough balls into a thin round crepes & Once the Pan is hot enough, transfer one crepe onto the Pan
With 5-7 seconds flip the crepe
Pour some beaten egg and spread it all across the crepe & Drizzle some oil on to the Pan so that the crepe gets fried and crispy
Flip the crepe and drizzle some oil again
Flip the crepe again, add some Mince in the centre of the crepe(over the egg side), chopped Onions and Chillies
Now fold the crepe from left to centre and right centre and top to centre and bottom to centre
Note: it will be a little challenging as the crepe will be Hot and the crepe may begin to open up. But don’t worry once you add the Egg over it, it will get fully sealed
Now Pour the remaining Egg all over and flip the Baida Roti
Note: If you're finding it difficult, just pour the egg on the Pan as shown in the pic and immediately flip the folded Baida Roti so that it sticks to the Egg and gets sealed
Drizzle some oil on the Pan and let this fry on both sidesuntil it becomes crisp
Take it off the Pan, cut it in squares and enjoy them assoon as they’re ready