Chicken Baida Roti – Ramadan Recipes

As part of my Ramadan Recipes series on the blog, I’m trying to find dishes that you would typically eat during the holy month of Ramzan for iftar. There are plenty of recipes but this is not my area of expertise so it takes a little time and practice to perfect these recipes. A dish I thoroughly enjoy no matter what time of the year is a Baida Roti ( egg roti ) It’s usually stuffed with lamb but I enjoy the chicken one as well. It’s like a thick stuffed pancake almost and eerily similar to an Indonesian Murtabak. I have to admit pastry or dough in any form is my weak spot so I really did struggle hear but finally somewhat got the hang of it towards the end. My rotis turned out to be slightly oddly shaped ( the shops manage to make a perfect square or rectangle ) but it tasted superb and was worth the effort.If you’re feeling slightly adventurous and would like to give this a go, I’d love to hear how yours turned out! Hope you enjoy this recipe and happy cooking !

Ingredients –

For the Dough ( roti )

1 cup all purpose flour

a pinch of salt

a bit of water

a little oil ( to fry later as well but a drop or so into the dough )

1 egg

For The Filling

500 grams minced chicken

1 large onion finely chopped

3 green chilies finely chopped

a bunch of coriander finally chopped

1 teaspoon of red chili powder

1 teaspoon of coriander and cumin powder

1 teaspoon of garam masala

1 teaspoon ginger garlic paste

Salt to taste

Method –

First make the dough and let it rest for atleast 20 minutes. Mix all the ingredients together till it binds together into a dough. It will get sticky as it has oil and egg in it to help it stretch out later. If needed add more oil and grease your palms to work the dough.

Make the filling while the dough rests. In a pan heat some oil and toss in the chopped onions. Add all the other ingredients , the garlic ginger paste, chilies, red chili powder, cumin and coriander power and mix well till it cooks. Add some fresh coriander as well.

Once the mixture has cooked, add the chicken mince and cook. Do not add any water at all as we want this mixture to be a dry one. The chicken releases plenty of water on its own so cook on a high flame and try to burn off as much water as possible. Keep stirring and cooking till it is completely cooked and then let the mixture cool down to room temperature.

Grease your work station with oil or like I did, use the bottom side of a really large pan and grease it with oil so the dough doesn’t stick. Press a ball of the dough and you could use a rolling pin but I prefer to just press it down and stretch it out as far as it can go with my fingers. Be careful and try not to tear the dough because it will thin out and stretch.

Add some of the chicken filling in the center and if you like some fresh coriander as well. Fold in the edge and wrap it up like a parcel gently without ripping the dough so you get the filling encased inside the dough and it should form a rectangle or square like shape. Don’t worry if it isn’t exact in fact any shape will do.

Heat the pan and add some oil and only once hot place the dough and chicken parcel and fry on one side. It could crisp up and cook for about two minutes or so then flip and repeat on the other side.

Serve hot and cut into pieces so its easier to eat. You could also eat this with a mint chutney or however you like it.

Note – If you find it easier you can skip the egg in the main dough and when you are adding the filling to the dough, add a beaten egg with some chopped coriander and onion instead. Both methods work. If you skip the egg in the dough, the dough is easier to manage and less sticky when you roll it out.

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