Kheema Baida Roti

Kheema Baida Roti Recipe
  • Dinner
  • Servings
  • 2Spicy
  • 45 MinsCook Time
  • Cuisine : Maharashtrian
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Mutton and eggs in a crispy roti is a royal treat. It is famously prepared during the Ramzan days and enjoyed as a popular Mumbai street food.


¼ kilogram of All Purpose Flour

Salt to taste

1 teaspoon of Cooking Oil

Water to knead the dough

¼ kilogram of minced Mutton

2-3 finely chopped Green Chillies

2 tablespoons of freshly chopped Coriander Leaves

2 Eggs beaten

1 finely chopped Onion

1 teaspoon of Red Chilli Powder

¼ teaspoon of Garam Masala

Water to cook the Mutton Mince

1 teaspoon of Ginger-Garlic Paste

½ teaspoon of roasted Cumin Powder


Tawa, Spoon, Bowl

Step By Step Method

    1. Knead a soft dough using the all-purpose flour, salt, some oil and water. Keep aside for 20 minutes covered with a wet cloth.

    2. Cook the mutton mince in a saucepan in water with onion, green chillies, ginger-garlic paste, salt and red chilli powder.

    3. When nearly done, stir in the garam masala and the cumin powder.

    4. Cook till it is completely tender and dry.

    5. Mix in the fresh coriander leaves and let it cool down.

    6. Now roll out a thin chapati from the soft dough.

    7. In the centre of the rolled out chapati, place a good portion of the cooked mince, pour a teaspoon of the beaten egg over.

    8. Fold the chapati on either side towards the centre to enclose this stuffing, it thus forms a square shape.

    9. Heat a griddle, spread some oil on it and place the square stuffed chapati over it.

    10. Pour some beaten egg over the chapati, flip it over.

    11. Again pour some beaten egg over the flipped side and drizzle oil over it.

    12. Take care to cook on both the sides till it is roasted into a golden brown colour.

    13. Your Keema Baida Roti is ready. Serve it with fresh green chutney.

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