Baida Roti, Bread Parcels

Baida Roti is a delicious stuffed bread, an egg and meat parcel that hails from the Awadhi cuisine of Lukhnow. The cuisine is greatly influenced by the Mughal cuisine and shares cooking patterns with Central Asia, Kashmir, Punjab and Hyderabad. The food is known for it’s refinement and richness as initially created for the elite of the city ( nawabs) by their rakabdars ( gourmet cooks). From royal spreads to being a popular street food, Baida Roti has survived the test of time.

This scrumptious recipe makes a packet of stuffed bread that has a meat mixture and omelette inside, and is then coated in egg and shallow fried on low heat till crispy and golden on outside. The end product gives you layers of crunch and flavours in each bite.

Baida Roti is traditionally filled with mutton mince but I have tried it with a number of other vegetarian and non vegetarian fillings and have never been disappointed. Our family favourites are with chicken mince or paneer cheese. You can also stuff the bread with your favourite vegetable dry curry or make it just with eggs. I have even tried a sweet version with honey and dried fruit inside that tasted seriously yummy!

What I like most about this recipe is that you can create a fabulous breakfast with whatever is there in your kitchen and pantry. You can use even left over to fill into the bread parcel and it makes a perfect, nutritious and filling meal for the lunchbox.

You can make this bread with whole wheat flour or gluten free flours too, though the one made with plain flour turns out crispier and flakier. It’s a great way to use up left over rotis.

1+1/2 cup plain or whole wheat flour
1 teaspoon oilve oil
A pinch salt
1/4 teaspoon baking powder
Water to knead the dough
2 teaspoons olive oil for frying

1 cup chicken mince
1 small onion
1 tablespoon ginger garlic paste
1/2 teaspoon red chilli powder
1/2 teaspoon salt or to taste
1/2 teaspoon cumin powder
A small bunch coriander chopped
1 green chilli pepper chopped
1 tablespoon olive oil

4 egg
A pinch salt
1/2 teaspoon black pepper

Mix plain flour, salt and baking powder in a kneading bowl. Add olive oil. Add water gradually to make a soft but firm dough. Cover and set aside for 15-20 minutes.

Meanwhile prepare the stuffing. Heat oil in a frying pan, add onions and fry till golden. Add ginger garlic paste and chicken mince. Sauté for 3-4 minutes or till the mince changes colour.

Add salt, red chillies, cumin powder and a little water. Cook covered for 5-6 minutes or till the mince is done and all the liquid is dried out. Turn off the heat, stir in the chopped coriander and green chillies.

Beat eggs in a deep plate or wide mouthed bowl. Season with salt and pepper.

Briefly knead the dough once more. Divide into four equal portions and make small balls. Flour the work surface and roll them out into thin rotis or flat breads.

Heat a skillet, tawa or frying pan on very low heat, lightly grease with oil.

Place 1/4 part of the mince mixture in the centre of a roti, pour a spoonful of omelette mixture on top. Fold the edges of the roti on top to make a square or rectangular parcel.

Dip the parcel in the egg mixture to coat it on all sides completely and place on the frying pan. Repeat with the rest of the rotis.

Fry the parcels till golden and crisp on one side, flip and repeat. Don’t fry on medium or high heat or the egg inside won’t cook thoroughly.

Serve hot for breakfast or with some fresh salad and cucumber raita for a complete meal. Makes a great tea or after school evening snack too.

Serves 4