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Keema Baida Roti Recipe

Keema Baida Roti Recipe is regarded among the popular dishes. Read the complete Keema Baida Roti Recipe with ingredient details and method. It is a simple recipe and all required ingredients are easily available. Prepare the dish as per the Keema Baida Roti Recipe from top chefs and add the true flavor or taste to your food. You can also share this recipe with your friends and family members.

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sana from khi
Ingredients
  1. For the dough
  2. 2 cups whole wheat flour (of all purpose flour)
  3. 4 tsp oil
  4. salt (optional)
  5. Extra oil for cooking
  6. For the mince chicken filling
  7. 1 lb minces chicken
  8. 1 small finely chopped red onion
  9. 1 tbsp ginger garlic paste
  10. 2 medium tomatoes, pureed
  11. salt to taste
  12. 1/4 tsp each turmeric powder, coriander powder
  13. Red chili powder to taste
  14. 1 tsp garam masala
  15. 1 tsp chopped mint
  16. For the egg filling
  17. 3 eggs
  18. 2-3 green chilies chopped very fine (optional)
  19. Handful fresh coriander also chopped very fine
  20. Crack all three eggs in a bowl and beat them slightly to form a uniform mixture.
  21. Add the green chilies and coriander and season with salt. Remember the chicken already has salt in it.
Method
  • Add the oil and salt to the flour and mix with your fingers to form a bread crumb like texture. This make sure the oil is incorporated all over.
  • Now form a dough using water. Knead the dough for 5-7 minutes to develop the gluten. Make 10-12 balls, grease them and let it rest covered for 10- 20 minutes.
  • Heat 1 tbsp oil in a pan and add onions. Cook on medium till they turn pink.
  • Add ginger garlic paste and cook till golden.
  • Now add the pureed tomatoes and all the spices and cook till the mixture leaves oil from the sides.
  • Add the minced chicken and saute on medium heat breaking the meat as you cook. Cook for 10- 15 minutes till chicken is no longer pink and is fully cooked through.
  • Add mint and mix well. Cool the mixture.
  • It is advisable to make this mixture in advance and refrigerate it before using it as stuffing. When cold the stuffing is easier to handle as the mixture is less runny.
  • Heat a tava or a griddle to medium heat
  • Take the ball of dough and roll it into a thin roti.
  • Place some chicken filling in the centre and spoon the egg mixture on top of it.
  • Carefully fold all sides of the roti to form a square.
  • Pick the stuffed square carefully and place it on the griddle.
  • Shallow fry on medium low heat on both sides till crisp.
  • Cut the squares into triangles and serve hot.
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