Chicken Baida Roti & Paneer Baida Roti

Chicken Baida Roti & Paneer Baida Roti

Ingredients 

A. For The Chicken Fry 

1. Chicken 200 grams 

2. Onions finely chopped 1 cup

3. Tomatoes finely chopped 1 cup

4. Ginger garlic paste 11/2 tbsp

5. Chili powder 1/2 tsp

6. Coriander powder 11/2 tsp

7. Garam masala 1/2 tsp 

8. Turmeric powder 1/4 tsp

9. Yogurt 21/2 tbsp

10. Coriander leaves a handful 

11. Oil 11/2 tbsp 

12. Salt to taste

Other ingredients 

1. Eggs 1 or 2

2. Coriander leaves
3. Finely chopped onions for sprinkling on the filling. 

Method Of Preparation Of The Filling 

A. For Chicken 

1. Add oil in a pan. When the oil gets hot, add the onions, curry leaves. 

2. When the onions turn translucent add the ginger, garlic green chilli paste. Sauté till the raw smell goes away. 

3. Now add the tomatoes & cook till it becomes mushy & well cooked.

4. Add the chicken & then add salt, turmeric powder, red chilli powder, coriander powder, Garam masala & yogurt. Mix everything together & cover & cook the chicken on a medium flame.

5. Half way through, open the lid & using a ladle, give the chicken a gentle stir & again cover & cook till done.

6. When you open it, you will see some water in the chicken. Add coriander leaves & Increase the flame to high & cook the chicken until all the water dries out. 

7. Once done, garnish with a few more coriander leaves & turn off the flame.

For The Eggs

1. Break eggs in a bowl & beat them well. Add chopped coriander leaves to it. 

For The Roti 

1. Make the chappati dough & cover it & set it aside.

2. Pinch out a large ball of dough & using a rolling pin, roll out a large chappati.

3. Put it on a Tawa/skillet for 5 seconds on one side & then turn to the other side for 5 seconds. Do it on a medium-low flame. This is done so that it becomes easy to fold the roti after adding the filling. 

4. Add the filling, sprinkle some finely chopped onions on the filling & then pour the eggs on top. Fold the chappati. First fold the two opposite sides & then the other two sides(as shown in the picture).

5. Drizzle oil on all the sides of the roti & cook  until done on one side. When brown spots appear on top, drizzle some oil & flip it over to the other side. Cook the roti on medium heat. 

  6. Once done, remove from the tawa & cut the roti into four halves & serve it hot with green chutney or your favorite dip or ketchup.

Notes:

1. You can make the chicken the way you want to but make sure it's dry & there's no water in the chicken.

2. The chicken needs to be cut very small for the fry(see pic) or the best is to use minced meat.

3. Baida roti is usually made with maida/all purpose flour. I have used whole wheat flour just to keep it healthy.

Paneer Baida Roti 

A. Ingredients For The Filling 

1. Sweet corn kernels 1/4 cup

2. Paneer mashed 1/2 cup

3. Jalapeños sliced 2

4. Black olives 2

5. Red onions 2 tbsp 

6. Black pepper 1 tsp

7. Salt to taste 

8. Shredded mozzarella cheese 11/2 cup

9. Italian seasoning 1 tsp

10. Red chilli flakes 1 tsp

B. Ingredients For The Sauce

1. Chipotle Mayo 1 tbsp

2. Honey Mustard Sauce 2 tbsp 

C. Ingredients For Cooking The Paratha

1. Oil 

D. Other Ingredients 

1. Eggs 1 or 2

Method Of Preparation

A. For The Filling

1. In a bowl add all the ingredients under "A" & using a spoon, mix well & set it aside.

B. For The Sauce

1. In a bowl mix both the ingredients under "B" & keep it aside.

C. For The Paratha 

1. Pinch out a large ball of dough & using a rolling pin, roll out a large chappati.

2. Smear the sauce on the chappati. 

3. Put it on a Tawa/skillet for 5 seconds on one side & then turn to the other side for 5 seconds.

4. Add the filling & then pour the eggs on top. Fold the chappati. First fold the two opposite sides & then the other two sides(as shown in the picture for chicken baida roti). 

5. Drizzle oil on all the sides of the roti & cook  until done on one side. When brown spots appear on top, drizzle some oil & flip it over to the other side. Cook the roti on medium heat. 

6. Once done, remove from the tawa & cut the   roti into four halves & serve it hot with the your favorite dip or ketchup.

D. For The Eggs

1. Break eggs in a bowl & beat them well. Add chopped coriander leaves to it. 

Notes:

1. Be very careful while adding salt as cheese already has salt in it.

2. You can use any kind of filling you want. You may use pizza/pasta sauce, bechemal sauce, mayonnaise, pesto, green chutney or anything of your choice to smear on the roti.

3. Do not roll out the chappatis too thick.

4. You can use the veggies of your choice for the filling. 

5. It is important to knead the flour into a soft & smooth dough & let it rest for 15-20 minutes.

6. Add more cheese if you want to.

7. If there's left over filling & sauce, then you can use it use it for your sandwiches the next morning :-) it tastes too good.

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