Chicken Baida Roti: Crispy, Layered Chicken And Egg Paratha

Crispy on the outside and rich and soft on the inside, Baida Roti or Egg Paratha is a layered, delicious and filling snack. Baida Roti is popular street food in Mumbai, but the snack can be prepared at home and enjoyed as an evening snack with tea/ coffee or cold drinks/juice. The original Baida Roti is made with a stuffing of egg.  Baida Roti, however, is prepared with various other kinds of stuffing. Among the most well-known varieties are Chicken Baida Roti and Mutton Baida Roti, which are prepared with curried chicken and mutton minced meat mixed with egg. Paneer, soya, and cheese stuffings are other stuffings used. 

Chicken Baida Roti is prepared with chicken keema, which is cooked in an array of mild spices, chopped onions, and chopped tomatoes. The cooked chicken keema is then mixed with an egg to make a layered stuffing for the Baida Roti. The dough for the roti is made with maida, but the dough should be soft and pliable to make big parathas that can be easily folded. The Baida Roti is then shallow fried, on both sides, and served hot. 

Baida Roti is believed to have originated from Awadhi cuisine, but its exact place of origin is still debated. Bademiya, located in Tulloch Road, Colaba, in Mumbai, is said to serve the tastiest Baida Rotis. Here is a recipe for Chicken Baida Roti:  


  • 1 cup Chicken keema 
  • 1 cup Maida
  • 1 Egg
  • 1 Chopped onion
  • 1 Chopped tomato
  • Ginger-garlic paste 
  • Turmeric powder 
  • Red chilli powder
  • Garam masala powder 
  • Chopped coriander leaves 
  • Refined oil
  • Salt as per taste preference 


  • Heat two tablespoons of oil in a pan 
  • Add 1/4 cup of finely chopped onions, one or two teaspoons of chopped green chilies, and half a teaspoon of ginger-garlic paste, and stir for a minute
  • Add a cup of chopped tomatoes, half a teaspoon of red chili powder, half a teaspoon of turmeric powder, a quarter teaspoon of garam masala powder, and mix all the ingredients well 
  • Add a cup of chicken keema, salt to taste, and mix all the ingredients together 
  • Add a quarter cup of chopped coriander leaves, mix well, and take off the flame 
  • Knead maida, with water and oil, into a soft dough, and let it rest for about 10 minutes 
  • Divide the dough into small balls, and with a rolling pin, roll them into thin, big parathas
  • Break an egg in a bowl, add two tablespoons of the curried chicken keema, add salt to taste, and mix well
  • Place the chicken keema and egg mix in the middle of the paratha 
  • Gently fold the paratha from all four sides in the shape of Baida Roti
  • Heat three tablespoons of oil in a pan, and fry it till it turns golden brown on all sides
  • Place the Baida Roti on paper napkins to absorb the excess oil
  • Serve the Baida Roti with tomato sauce or a chutney of your choice and sliced onions.