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2 from 1 vote
chicken keema roti
Chicken Baida Roti
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Chicken baida roti is an easy and delicious recipe that you can serve as a snack or appetizer. Chicken and egg stuffed in the roti, folded into a square and cooked until crispy.

Course: non vegetarian
Cuisine: Indian
Servings: 4
Author: Antonet Roajer
  • 0.50 lb Boneless, Skinless Chicken Chopped Finely
  • 3 tbsp Oil + 3 tbsp for cooking roti
  • 1 cup Onion Chopped Finely
  • 1 tsp Red Chili Powder
  • 2 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 1 no Roma Tomato
  • 1 tsp Salt (to taste)
  • 1 pinch Turmeric Pwder
  • 1 tsp Ginger Garlic Paste
  • 1 cup Maida (All Purpose Flour)
  • 1 tsp Salt
  • 1 tsp Oil
  • 0.75 cup Water (as needed for kneading the dough)
  1. For the dough: In a bowl, add maida, salt, oil and mix well. Add water slowly and knead a soft and firm dough. Cover and rest the dough for 20 minutes.

  2. In the mean time, start preparing the stuffing. In a pan, heat oil, add chopped onion and cook until the onion becomes soft.

  3. Add turmeric powder, ginger garlic paste and cook until the ginger garlic paste loses its smell.

  4. Add chopped chicken, salt, red chili powder, coriander powder, garam masala and cook until the chicken gets cooked thoroughly.

  5. Add chopped tomato and cook until the tomato becomes soft and mushy. Garnish with the chopped coriander leaves. Let the stuffing to cool.

  6. In a small bowl, beat the egg with salt, chopped onion, coriander leaves and keep it ready. 

  7. Divide the dough into small equal sized balls and roll each ball into a thin and flat circle.

  8. Place a spoonful of chicken stuffing, add a spoonful of egg mixture on the stuffing and fold the edges into a square shape roti.

  9. Heat 2 to 3 tbsp of oil in a skillet and place the folded roti and cook on both the sides over a low to medium heat until the color changes to golden brown. Cut the chicken baida roti into a half and serve.