Egg Paratha – Baida Roti

ALOO PARATHA

METHI PARATHA

FRANKIE – KATHI ROLL

MOOLI PARATHA RADISH PARATHA

JOWAR KI ROTI

POORI–PANI PURI

Every thing about Egg Paratha – Baida Roti | Vahrehvah :

Egg Paratha or Baida roti is one of the most popular Mumbai’s yummy street side snack. It is a very easy to prepare snack, quickie to make and can be filled with any variation of stuffing that you like. It can be eaten anytime during breakfast or snack time.

Baida roti or Egg paratha is an amazing amalgamation of keema and egg stuffed in the roti roll. You could substitute the process of making the roti with any ready-made spring roll sheets. Generally the Baida roti is served with a chicken or meat mince filling and for the vegetarian it is stuff with paneer or legumes filling.

Egg paratha or Baida roti is a wonderful dish where keema or mince meat is cooked in a different variation made into a healthy, comforting and stomach filling meal for kids. Roti or chapatti is an unleavened flatbread and a common staple food in South Asia. There are different ways of making the rotis.

They are made from firm dough combining wheat flour (atta) and water together. Small portions of this dough are rolled out into disc shape using a rolling pin and cooked on both side on a preheated dry skillet or tawa. Some people use little oil or ghee and cook whereas in some regions, it is partly cooked and then put directly on high flame till it blows up like a balloon.

The hot air inside the roti cooks the chapatti rapidly and this variety of roti is popularly known as Phulka. The size and thickness of a roti varies from region to region. They are generally rolled into very thin flat rotis. As wheat is the staple food in the northern part of India, rotis are widely prepared as part of their regular meal served with a delicious gravy type of curry using green vegetables, vegetables or meat dishes. Roti is also made with a combination of one or more flours which includes chickpea flour, maize or millets.

Roti: In India, each state has its own variety of making the flatbreads or rotis mostly using the locally available grain. Starting from Punjab, they have a large variety of delicious parathas stuffed with mixture of spicy veggies. Makki ki roti is a popular flatbread made from maize flour.

Gujarat is famous for their rotla or rotli made from millet flour while Rajasthan’s Missi roti is made from a spiced mixture of gram flour and wheat flour. In lesser fertile regions of Andhra where rice is the staple food, you get a popular type of roti known as the Jonna roti made from sorghum flour.

People of Karnataka love eating the Sajje roti made from pearl millet flour. Other popular varieties are Jowari ki roti, Bhakri (made from sorghum and ragi flour) and Thalipith (made with wheat, rice, gram and millet flours). For preparing the Egg paratha or Baida roti, take a mixing bowl and add in some maida, pinch of salt and mix well.

Add half an egg and some water, mix this to make soft dough. Add little oil and knead the dough well and rest for about 20 minutes. For preparing the stuffing, heat oil in a pan and add chopped onions, salt, ginger garlic paste and cook till the raw flavours are gone then add in some green chillies, chilli powder, coriander powder, garam masala.

Add in the mince meat and allow cooking until it is done and tender. Finally sprinkle some coriander leaves. Roll out the dough into a big thin chapatti and place some mince meat masala in the center and put some spring onions, tomato pieces, chopped mint and coriander leaves. Pour one egg and fold it from four sides like a pocket. Heat the roti over the griddle and cook the Baida roti on both sides. Cut them into 4 pieces and serve hot.

Do try preparing this Egg paratha Baida roti and enjoy its unique and delicious taste. You could also try other mouth-watering and yummy recipes at my website: www.vahrehvah.com You could always reach me at my below links:

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