Sunday, July 20, 2014

Baida Roti

After tasting their famed Baida Roti, at Mumbai's landmark street restaurant - Bade Miya, I decided to make my own version. Of course, my version is very homely compared to Bade Miyan's pizzazz. This version can be served as a breakfast item as well.

Baida Roti - Count 3
Egg Flatbread
3 chapatis - rolled out/raw
3 eggs

2 tbsp. finely minced red onion
2-3 green chilies, finely minced - per desired heat
2 tbsp. finely minced cilantro
1/2 tsp turmeric powder
salt to taste

Oil or butter for cooking

1 recipe thick mint chutney
A generous pinch of Chaat masala
A generous pinch of Amchoor powder

1. Whisk eggs with onion, chilies, cilantro , turmeric powder and salt. Set aside.
2. Place your rolled out chapatti on a hot tawa/griddle.
3. Let it cook on a low flame.

4. Smear some oil or butter.
5. Turn on the other side when it is barely cooked.
6. Smear thick mint chutney as shown below.
7. Now pour 1/3 of the egg mixture - about half way on the roti. Sprinkle chaat masala and amchoor powder.
 8. Tilt your tawa if needed so the mixture is contained within the circumference of the flatbread.
 9. Fold the chapatti when the egg mixture is still runny so making sure that all the egg mixture is sandwiched inside.
10. Let it cool on a low flame. Smear oil if needed. Cook on both sides flipping as needed.
11. Make sure that eggs are fully cooked. The roti will puff up as eggs get cooked.

Note -
1. It takes some time to cook eggs as we are cooking on a very low flame. Be patient and make sure that the eggs are fully cooked before serving.

Credits (Recipe inspiration)

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