Hi everyone ! Today’s recipe is ‘Paneer Baida Roti’. It is basically a crisp parcel stuffed with paneer (cottage cheese) and egg. Baida means egg. Most common form of this dish is prepared with boiled boneless chicken, here we are using paneer so that even eggetarians can enjoy this recipe. Chicken baida roti is very famous dish in Mumbai. If you do not have paneer at home and still want to prepare this roti/parcel go for boiled potatoes instead of paneer. Enjoy this dish as a starter or snacks.
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Duration: 30 mins
Ingredients for Paneer Baida Roti
Paneer crumbled 1 cup
Refined flour/Maida 2 cups
Salt as per taste
Water for dough
Jeera/cumin seeds 1 tsp
Fresh Coriander/cilantro (chopped) 2 tbsps
Onion (chopped) 1 medium
Oil for shallow frying
Oil 1 tbsp for cooking paneer
Green chilies 2 tbsps
Chat masala 1/2 tsp
Red chili powder 1/2 tsp
Procedure for Paneer Baida Roti
- Sift refined flour and salt in a bowl. Mix well and knead into a soft dough by adding water as required.
- Keep the dough aside by covering it with a damp cloth.
- Heat oil in a pan. Add jeera and cook it for few minutes till jeera turn golden brown in color.
- Add paneer, salt, chat masala and red chili powder. Cook till oil separates.
- Grease flat surface with oil and roll out dough in a small thin square roti/chapati.
- Place paneer masala, chopped onion, chopped coriander leaves and chopped green chillies in the centre.
- Carefully add one egg over the above masala.
- Quickly fold in sides to make a square parcel. Heat a non-stick pan and gently shallow fry the parcel on low flame till it is of golden brown color. When the parcel is crisp and golden brown from all sides your paneer baida roti is ready to serve.
- Cut it into small pieces and serve it hot with green chutney and tea/chai/coffee.
“We all eat, and it would be a sad waste of opportunity to eat badly.”