Baida Roti | Eid Special | Sanjeev Kapoor Khazana

Baida Roti , an egg-based paratha parcel is a delicious recipe that you can serve at any family gathering.

BAIDA ROTI

Ingredients

4 eggs
2 tablespoons oil + as required
Dough
1 cup refined flour (maida)
1 egg
Salt to taste
Filling
1 cup mutton mince
2 tablespoons oil
2 medium onions, finely chopped
1-2 green chillies, finely chopped
1 tablespoon ginger-garlic paste
1 medium tomato, finely chopped
¼ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon red chilli powder
Salt to taste
½ tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh mint leaves
½ teaspoon garam masala powder

Method

1. To make the dough, mix together flour, salt and egg in bowl. Add sufficient water and knead into a soft dough. Cover with a damp muslin cloth and set aside for 15-20 minutes.
2. To make the filling, heat oil in a non-stick pan. Add onions and sauté till well browned. Add green chillies and ginger-garlic paste, mix and sauté well.
3. Add mutton mince, mix and cook for 2 minutes. Add tomatoes, mix and cook till they turn soft and pulpy.
4. Add turmeric powder, coriander powder, cumin powder and chilli powder, mix well and cook for 2 minutes.
5. Add salt, mix well, cover and cook till the mutton is fully cooked.
6. Break 2 eggs in a bowl, add salt and beat well.
7. Add mint leaves, coriander leaves and garam masala powder to the pan, mix well and let it get heated through. Remove from heat and set aside to cool.
8. Heat 1 tablespoon oil in another non-stick pan. Add the beaten eggs, spread and cook till fully done from both the sides. Remove from heat and set aside. Similarly, prepare the remaining.
9. Divide the dough into equal portions.
10. Grease the worktop with some oil; and roll out the portions into large thin rotis.
11. Halve the omelette and place one half on one side of a roti. Top with a portion of the filling and roll tightly. Similarly, prepare more rolls.
12. Heat some oil in another non-stick pan. Place the rolls and fry till evenly done from all the sides.
13. Cut into pieces and serve hot with green chutney.

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