Introducing the unparalleled culinary talents of our South Indian Chef Yakoop, who has a knack for creating wonders in the kitchen. With his world-famous Marakayar Tamil Muslim Nikha Biryani drawing enormous queues and his Beef Ularthiyathu, Elzhu Sunthar Bakshanamkal combo, and Fish Molee being best-sellers, it’s no wonder he’s a legend at Sameer Restaurant. But where Chef Yakoop truly shines is as the “Paratha Bread King,” and today, he’s revealing his scrumptious Baida Roti (Baida Paratha) recipe—a dish so renowned, it has customers at Sameer Restaurant constantly longing for more.
Inspired by the legendary street food joint Bade Miyan in Mumbai, India, Baida Roti is a delectable combination of maida roti filled with minced meat and egg, offering an indulgent and unforgettable taste sensation.
Embrace the Flavors of Mumbai with Chef Yakoop’s Baida Roti
Ingredients:
- Refined flour: 1 1/2 cups
- Baking powder: a pinch
- Salt: to taste
- Olive oil: 1 tbsp + additional for shallow frying
- Onion: 1 medium, grated
- Green chilies: 2, chopped
- Garam masala powder: 1/4 tsp
- Fresh coriander leaves: 2 tbsp, chopped
- Eggs: 8, whisked
Method:
- Sift refined flour into a bowl. Add salt, 1 tablespoon olive oil, baking powder, and 1 egg. Mix well and knead into a soft dough, adding water as needed. Divide the dough into eight equal portions and roll into round balls. Keep the dough covered with a damp cloth.
- Heat 2 tablespoons of olive oil in a pan. Add onion and sauté until light brown. Add minced meat, green chilies, and salt. Cover and cook on medium heat for 20 minutes or until the mince is cooked and completely dry. Add garam masala powder and coriander leaves, and mix well.
- Roll out each dough ball into a thin square chapati. Place a tablespoon or two of the cooked mince in the center and pour 2 tablespoons of beaten egg over it. Fold in the sides to create a square packet.
- Heat a non-stick pan and place the chapati packet on it. Pour some more beaten egg over and drizzle oil. Slowly turn it over, and pour a little more of the beaten egg so that the dough-mince packet is covered with egg on all sides.
- Gently fry on low heat until all sides are golden and crisp. Cut in half, and serve hot with green chutney.
Let your taste buds embark on a journey to the vibrant streets of Mumbai with Chef Yakoop’s Baida Roti, a dish that stands out above all others. This recipe is sure to make you crave the unique flavors and textures, bringing you back to Sameer Restaurant time and time again for a taste of Chef Yakoop’s culinary magic.
Introducing the unparalleled culinary talents of our South Indian Chef Yakoop, who has a knack for creating wonders in the kitchen. With his world-famous Marakayar Tamil Muslim Nikha Biryani drawing enormous queues and his Beef Ularthiyathu, Elzhu Sunthar Bakshanamkal combo, and Fish Molee being best-sellers, it’s no wonder he’s a legend at Sameer Restaurant. But where Chef Yakoop truly shines is as the “Paratha Bread King,” and today, he’s revealing his scrumptious Baida Roti (Baida Paratha) recipe—a dish so renowned, it has customers at Sameer Restaurant constantly longing for more.
