Friday, March 11, 2011

Baida Roti

I often travelled to Colaba with friends to eat at Bade Miya. As you approached the street behind Taj Mahal Hotel where the Bade Miya stall is located, the tell-tale aroma of sheekh kababs, boti and baida roti would fill the air. Every evening the narrow street on which the stall is located would turn into a huge open air road-side restaurant. Plastic tables and chairs would line the footpath.Once all the tables were occupied, car bonnets would turn into make-shift tables. The food used to be delicious and affordable and we'd attempt to try everything on the menu.One of our favoutites was the Baida Roti.
I still like going to Bade Miya but today there are many other options where you can enjoy good Kababs and Baida Rotis.
Ayub's behind the Rhythm House offers excellent Baida Roti. Sometimes, it even seems even better than Bade Miya's Baida Roti.
Another good place in Mumbai to try the Baida Roti is at the Khau Galli off Mohammad Ali Road during Ramzaan.

I often crave for the taste of Mumbai's street food and sometimes try my own versions to keep myself going until my next Mumbai trip.

 This is my version of Baida Roti, one of my favourite Mumbai-street-foods.

Ingredients :

Chapati dough
Eggs - 2
Minced Meat(Red Meat Preferred) - 250 gms
Chopped Onion - 1 large
Garlic Paste - 1 tsp
Taco Seasoning Mix
Dry White wine - 1/4 cup

Salt - to taste
Pepper - a pinch

Method - 

Heat oil in a pan and sauté the chopped onions until they're brown. Add the garlic paste and continue to sauté for another minute or until the garlic is no longer raw. Now, add the minced meat and brown it, stirring frequently. When the meat is browned stir in the white wine and season with salt. Continue to cook for another five minutes. Now, add a cup of water and some Taco seasoning mix and cook until the meat is tender. Your kheema stuffing is now ready. 

Beat the eggs and add salt and pepper. 

Divide the chapati dough into equal sized balls. Roll each ball into a small chapati and place some kheema stuffing in the center. Gather the sides to the center and roll into a ball. Now roll out the ball into a roti.

Heat a non-stick pan and add some oil for shallow frying. Place the roti on the pan and spread two tbsps of the beaten egg on top of it. Let it cook for a minute and flip over. Now, spread the egg on the other side . Cook for a minute and flip over again. Ensure that the egg is cooked on both sides. 
Don't make these rotis in advance as they taste best when served hot. You can serve them with spicy green chutney, curds or raita. 

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