Baida Roti Recipe | Chicken Spring Roll | Mughlai Paratha | Best Chutney Recipe | Chef Sanjyot Keer
Full written recipe of Chicken baida roti & Spring rolls
Prep time: 30- 40 minutes
Cooking time: 15-20 minutes
Serves: 4-5
For chutneys:
Imli 1 cup
Kashmiri red chillies 10-12 nos.
For pudine hare pyaaz aur tamatar ki chutney:
Hara pudina 2 cups
Hara dhaniya 1/4th cup
Hara pyaaz 1/3rd cup
Hari mirch 10-15 nos.
Tamatar 4 medium size
Lehsun 3-4 cloves
Jeera powder 1 tbsp
Anardana powder 2-3 tbsp
Kala namak 2 tsp
Salt to taste
Imli pulp 1 cup
Lal mirch aur imli ki chutney:
Soaked Kashmiri red chillies
Imli pulp 2 cups (approx.)
Hari mirch 4-5 nos.
Lehsun 9-10 cloves
Adrak ½ inch
Jeera powder 1 tbsp
Kala namak (Black salt) 1 tsp
Amchur powder 1 tsp
Kashmiri red chilli powder 1 tbsp
Jaggery/sugar 1 tbsp
Salt to taste
Lemon juice 1 tbsp
Hara pudina 2 tbsp
Method:
Soak the tamarind & Kashmiri red chillies separately in hot water for 15-20 minutes, after soaking, take a sieve & pass through it to extract the pulp, soaking of 1 cup will yield approximately 3 cups of tamarind pulp, divide the pulp in 1 cup for hari chutney and remaining 2 cups for red chutney, keep the pulp aside & soaked red chillies for making the chutneys.
For pudine ki chutney, add all the ingredients in a blending jar & blend to make a chutney. Prefer not to keep it too fine.Chutney is ready, refrigerate until served.
For lal mirch aur imli ki chutney, add all the ingredients in a blending jar & blend to make a flowing consistency chutney, add water to adjust. Chutney is ready, refrigerate until served.
For chicken mixture
Ingredients:
Chicken boneless 500 gm
Oil 2 tbsp
Jeera 1 tsp
Ginger garlic paste 1 tbsp
Green chillies 1-2 nos. (chopped)
Powdered spices:
Haldi ½ tsp
Dhaniya powder 1 tbsp
Jeera powder 1 tsp
Lal mirch powder 1 tbsp
Teekhi lal mirch powder 1 tbsp
Garam masala 1 tsp
Salt to taste
Hara dhaniya 1 tbsp (chopped)
Lemon juice 1 tsp
Method:
Mince the boneless chicken using a food processor or a mixer grinder, make sure not to mince too fine. Keep aside.
Set a pan on medium heat, add oil further add jeera, ginger garlic paste & green chillies, cook for 1-2 minutes on medium flame.
Lower the flame and add the powdered spices, add little water to avoid the masalas from burning & cook for 1-2 minutes.
Now add the minced chicken & salt to taste, stir & cook the chicken for 7-8 minutes on medium flame, during this process the chicken will leave its moisture, so make sure to dry up the moisture completely.
Finish by adding some freshly chopped coriander leaves & some lemon juice, mix well & the chicken filling is ready. Keep aside to be used later in making baida roti & spring roll.
For dough
Ingredients:
Maida 2 cups
Salt a pinch
Water as required
Oil
Method:
In a mixing bowl, add flour and salt, mix and gradually add water until the dough is formed, once it comes together, transfer the dough over the platform.
Now sprinkle some dry flour and knead the dough well by stretching it, knead the dough for at least 10 minutes.
Add 1 tsp of oil and knead for another 2-3 minutes.
Further apply oil over the dough surface to prevent from drying, and cover with a damp cloth and rest it for minimum time of 30-60 minutes.
Once the dough has rested, check for the gluten development by stretching small portion if its translucent you're good to go, or else little kneading is required.
Further divide the dough in small equal dough balls, Apply oil over the dough balls to prevent from drying. As all the components are ready, start making the final baida roti.
Final Baida roti (quantity for making 1 roti)
Ingredients:
Dough ball 1 no.
Egg 1 no.
Fresh coriander 1 tbsp
Hari mirch 1 no. (chopped)
Onions 2 tbsp (chopped)
Chicken mixture 1/4th cup
Oil 2 tbsp (for cooking)
Method:
Start to roll the dough ball in thin translucent sheet, carefully stretch from sides to increase the surface area and eventually the sheet will become thinner.
Now, break 1 egg in a bowl, add fresh coriander, green chillies, onions, & chicken filling, whisk well & further add the mixture over the thin dough sheet.
Now, fold from all sides to seal & make a square pocket, you can trim the excess dough if required.
Set a pan on medium heat, pour oil & shallow fry the baida roti until crisp & golden brown. Lift the edges & fry from all sides. Your baida roti is ready, make other baida roti in the same way, you can tweak the ingredients as per your preference, cut in squares and serve hot with those lip-smacking chutneys.
method of making chicken roll continued in the comment section below.
#YFL #SanjyotKeer #chicken
The Music I use in All my videos -
(Best for independent creators)
Follow us on all platforms:
Facebook -
Instagram -
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook -
Instagram -
Twitter -
Paneer Baida Roti | Paneer Baida Roti Recipe
Paneer Baida Roti
Servings - 2 - 3
INGREDIENTS
All purpose flour - 330 grams
Salt - 1 teaspoon
Oil - 2 teaspoons
Water - 150 milliliters
Oil - 2 tablespoons
Cumin - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Grated paneer - 300 grams
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1/2 teaspoon
Salt - 1 teaspoon
Lemon juice - 2 teaspoons
Coriander - 2 tablespoons
Onions - to taste
Green chili - to taste
Coriander - to tase
Egg - 1
PREPARATION
1. In a mixing bowl, add 330 grams all purpose flour, 1 teaspoon salt, 2 teaspoons oil, 150 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. Heat t 2 tablespoons oil in a pot, add 1 teaspoon cumin and stir well.
4. Add 1 tablespoon ginger garlic paste and saute for 2 - 3 minutes.
5. Then, add 300 grams grated paneer and mix it well.
6. Cook for 3 - 5 minutes.
7. Now, add 1 teaspoon coriander powder, 1 teaspoon chili, 1/2 teaspoon garam masala, 1 teaspoon salt and mix it well.
8. Add 2 teaspoons lemon juice, 2 tablespoons coriander and mix it well.
9. Cook for another 3 - 5 minutes.
10. Keep aside.
11. Take a ball from dough and flatten it into a thin roti using a rolling pin.
12. Place some paneer mixture on it.
13. Add onions, green chili, coriander and 1 egg.
14. Carefully fold in sides to make a square parcel.
15. Heat some oil on a tawa.
16. Place the roti on it. Cook on moderate heat for 2 - 3 minutes.
17. Flip the roti carefully. Brush it with oil and cook for 2 - 3 minutes or till it turns golden brown in color.
18. Flip again and brush it with oil. Cook till it turns golden brown from all sides.
19. Cut it into small pieces.
20. Serve hot with ketchup.
बैदा रोटी | Baida Roti | Sanjeev Kapoor Khazana
A quick and easy recipe where rotis are stuffed with delicious mutton stuffing and coated with eggs. It's wholesome, tasty and super simple!
BAIDA ROTI
Ingredients
250 grams mutton mince
Refined flour dough as required
1 tbsp oil + for basting
1 tsp cumin seeds
¼ tsp turmeric powder
1 tsp red chilli powder
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
1-2 green chillies, finely chopped
Salt to taste
1-2 tbsps + 1 tsp finely chopped fresh coriander leaves
1 tsp garam masala powder
Refined flour for dusting
4 eggs
Onion rings for serving
Green chutney for serving
Method
1. To prepare filling, heat 1 tbsp oil in a non-stick pan. Add cumin seeds and sauté till fragrant. Add turmeric powder and chilli powder and sauté for 30 seconds.
2. Add onion and sauté till golden. Add ginger-garlic paste and sauté for 30 seconds. Add 1-2 tbsps water, mix and cook till oil separates.
3. Add mutton mince, green chillies and salt and mix. Add 1-2 tbsps coriander leaves, mix and cook for 1-2 minutes.
4. Add garam masala powder, mix, cover and cook for 10 minutes or till mutton is cooked. Switch off heat, transfer in a bowl and cool.
5. Heat a non-stick tawa.
6. Divide the dough into equal medium portions and roll them out to make thin discs, dusting with some flour.
7. Spread some cooked mutton mixture in the center of each disc and fold from all 4 sides, applying some water.
8. Place the folded side of each prepared roti on hot tawa and roast on low heat from both sides till golden, basting with some oil.
9. Break eggs in a bowl. Add 1 tsp coriander leaves and salt and beat well.
10. Pour some egg mixture on one side of the hot tawa, place one roasted roti on top and gather the egg mixture towards the sides of roti, cook till egg is done and repeat the process on the other side. Similarly, prepare with remaining rotis.
11. Cut into 4 equal pieces and serve hot with onion rings and green chutney.
Click to Subscribe:
For more recipes :
To get recipes on your Google or Alexa devices, click here :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :
#SanjeevKapoor #BaidaRoti