INGREDIENTS FOR CHICKEN MINCE
- ¼ cup oil
- 2–3 green chilli paste
- 1 tbsp ginger garlic paste
- ¼ cup onions, chopped
- Less than ¼ cup tomatoes, chopped
- 1 tsp Shilpa’s Masala Mill Kashmiri Red Chilli Powder
- ¼ tsp Shilpa’s Masala Mill Special Garam Masala
- ¼ tsp coriander powder
- ¼ tsp turmeric powder
- Coriander leaves, chopped
- 1 cup chicken mince
INSTRUCTIONS FOR CHICKEN MINCE
- Heat oil in a pan.
- Add onions and ginger garlic paste. Sauté for a few minutes.
- Add chopped tomatoes and cook for 2–3 minutes.
- Add all the powdered spices.
- Add the chicken mince and mix well.
- Cook for a few minutes.
- Add a little water and cook until the mince is fully cooked and the mixture becomes dry.
- Garnish with chopped coriander leaves.
INGREDIENTS FOR DOUGH
- 1 cup maida (or a mixture of whole wheat flour and maida)
- Oil
- Warm water
- Salt
INSTRUCTIONS
- Knead into a soft dough.
- Cover and rest for 1 hour.
- Divide into equal dough balls.
LET’S MAKE BAIDA ROTI
- Beat one egg in a bowl.
- Add a little chopped onion and coriander leaves to the beaten egg.
- Add 2–3 tbsp prepared chicken mince and mix well.
- Roll the dough into a thin roti, using a little oil while rolling.
- Transfer the rolled roti onto a plate or wide bowl for easier handling.
- Place the egg and kheema mixture in the center.
- Fold all four sides to make an envelope shape.
- Heat a pan and add oil.
- Cook the Baida Roti on low to medium heat for 5–6 minutes on each side until golden brown and crisp.
- Your famous Mohammed Ali Road Style Kheema Baida Roti is ready.
- Serve hot with sliced onions, lemon wedges, and green onion-mint chutney.
- Enjoy!
SPICE LEVEL
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