Introduction:

 

Ah, the bustling streets of Mumbai, where every corner holds a culinary adventure waiting to be savored. Amidst the chaos and vibrancy of Mohammed Ali Road, there's a hidden gem that captures the essence of Mumbai's street food scene—Baida Roti. Let me take you on a journey to discover the magic of this delightful dish, straight from the heart of Mumbai's food culture.

 

Baida Roti, a tantalizing combination of egg, chapati, and flavorful keema, holds a special place in my culinary repertoire. It's not just a dish; it's a slice of Mumbai's rich culinary heritage, steeped in tradition and bursting with flavors. Allow me to share with you the story of my first encounter with this delectable delight—a moment that ignited my passion for exploring the diverse world of street food.

 

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Recipe of Baida Roti (Non-veg)

 

Ingredients of Baida Roti (Non-veg)

For Kheema Masala (Non-veg):

• 1 Cinnamon Stick

• 3-4 Cloves

• 3-4 Green Cardamom

• 1 Onion, chopped

• 2 Green Chilies, chopped

• 1/2 inch Ginger, chopped

• 1 tbsp Ginger Garlic Paste

• 1/4 tsp Turmeric powder

• 1 tsp Red Chili Powder

• 1 tsp Coriander Powder

• 1 tsp Salt

• 1/2 tsp Jeera Powder

• 1 cup Water

• 250g Kheema (Minced meat)

• 1 tsp Garam Masala

• 1 tsp Chopped Coriander

• 1/2 tsp Mint Leaves

For Roti:

• 2 cups Maida (All-purpose flour)

• 2 tsp Salt

• 2 tbsp Oil

• 1/2 cup Water

For Non-veg Batter:

• 2 Eggs

• 1 tsp Red Chili Powder

• 1 tsp Salt

• 1 pinch Turmeric powder

• 2 tsp Chopped Coriander

 

Instructions of Baida Roti (Non-veg)

Step 1: Prepare Kheema Masala (Non-veg)
Heat oil in a pan and add cinnamon, cloves, and cardamom. Sauté until fragrant. Add chopped onion and cook till golden brown. Add chopped ginger, green chilies, and ginger garlic paste, then cook for a while. Incorporate turmeric powder, red chili powder, and coriander powder, and cook for an additional minute. Add salt, jeera powder, and kheema, and cook until the meat releases its juices. Pour in the warm water and simmer on a slow flame for 20 minutes. Finish with garam masala powder and chopped mint leaves.

Step 2: Prepare Roti
In a bowl, mix maida, salt, oil, and water to knead a soft dough. Cover and let it rest for 15 minutes. After resting, divide the dough into equal portions and roll them into thin rotis.

Step 3: Prepare Non-veg Batter
In a bowl, mix eggs, red chili powder, salt, turmeric powder, and chopped coriander to make a smooth batter.

Step 4: Assemble Baida Roti (Non-veg)
Heat a non-stick tawa and cook each roti for 2 minutes on each side until lightly browned. Place a portion of cooked kheema in the center of each roti, then fold in the sides to form a square packet. Pour some non-veg batter on top of the packet, flip, and cook until both sides turn golden and crisp. Cut into squares and serve hot.

 

Enjoy your delicious Baida Roti (Non-veg)!

 

(Note: The preparation for Baida Roti (Veg) is similar, but it uses a vegetarian filling instead of kheema.)

 

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About the Recipe:

 

Baida Roti, a quintessential Mumbai street food, is a savory delight that combines the richness of minced meat with the comforting warmth of a fluffy egg-coated chapati. Originating from the bustling bylanes of Mohammed Ali Road, this dish has become a beloved favorite among locals and visitors alike. Whether filled with succulent chicken, hearty mutton, or flavorful soya keema, Baida Roti never fails to tantalize the taste buds with its aromatic spices and crispy texture.

 

 

Cooking Tips:

 

1. Perfecting the Keema: When cooking the keema filling, ensure to roast the whole spices until fragrant before adding onions and ginger-garlic paste for maximum flavor.
2. Soft Roti Mastery: Knead the dough for Baida Roti until it's soft and pliable, then roll it out thinly for the perfect texture.
3. Egg Coating Technique: Coat the assembled Baida Roti generously with the egg mixture to lock in the flavors and achieve a crispy exterior.
4. Even Cooking: Cook the Baida Roti on high heat to ensure that the egg coating cooks evenly and forms a crispy layer around the roti.

 

 

Pairing Guide:

 

Baida Roti pairs wonderfully with a variety of accompaniments, enhancing its flavors and adding depth to the dining experience. Here are a few pairing suggestions to elevate your Baida Roti feast:

 

• Mint Chutney: The refreshing tanginess of mint chutney complements the rich flavors of Baida Roti beautifully.
• Onion Salad: A crunchy onion salad with a squeeze of lemon adds a delightful contrast to the savory keema filling.
• Tamarind Chutney: The sweet and tangy notes of tamarind chutney cut through the richness of Baida Roti, creating a harmonious balance of flavors.

 

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Frequently Asked Questions about Baida Roti:

 

1. What is Baida Roti?
   • Baida Roti is a Mumbai street food delicacy made with minced meat (keema) filling wrapped in a thin chapati, coated with egg, and cooked until crispy.
2. What are the different types of keema used in Baida Roti?
   • Baida Roti can be filled with chicken keema, mutton keema, or soya keema, depending on personal preference.
3. How do I ensure the keema filling is cooked properly?
   • Roast the whole spices and onions well before adding the keema to ensure it cooks evenly and develops maximum flavor.
4. Can I make Baida Roti without eggs?
   • Yes, you can make a vegetarian version of Baida Roti using besan (gram flour) instead of eggs to coat the chapati.
5. What is the origin of Baida Roti?
   • Baida Roti originated from Mumbai's bustling street food scene, particularly from the iconic Mohammed Ali Road.
6. Is Baida Roti spicy?
   • The level of spiciness in Baida Roti can be adjusted according to personal preference by controlling the amount of red chili powder and green chilies used in the keema filling.
7. Can I freeze leftover Baida Roti?
   • Yes, you can freeze leftover Baida Roti for later consumption. Simply wrap them in foil or plastic wrap and store them in an airtight container in the freezer.
8. What are some common variations of Baida Roti?
   • Some popular variations of Baida Roti include adding cheese to the keema filling or serving it with a side of spicy tomato chutney for an extra kick.
9. Can I use pre-made chapatis for making Baida Roti?
   • While traditionally made with freshly rolled chapatis, you can use pre-made chapatis for convenience. Just ensure they are soft and pliable before assembling the Baida Roti.
10. Is Baida Roti served as a snack or a main course?
    • Baida Roti can be enjoyed as both a snack and a main course, depending on personal preference and portion size.

 

Indulge in the irresistible flavors of Baida Roti, a true embodiment of Mumbai's culinary charm!

 

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