Baida Roti, Bread Parcels

Baida Roti is a delicious stuffed bread, an egg and meat parcel that hails from the Awadhi cuisine of Lukhnow. The cuisine is greatly influenced by the Mughal cuisine and shares cooking patterns with Central Asia, Kashmir, Punjab and Hyderabad. The food is known for it’s refinement and richness as initially created for the elite of the city ( nawabs) by their rakabdars ( gourmet cooks). From royal spreads to being a popular street food, Baida Roti has survived the test of time. This scrumptious recipe makes a packet of stuffed bread that has a meat mixture and omelette inside, and is then coated in egg and shallow fried on low heat till crispy and golden on outside. The end product gives you layers of crunch and flavours in each bite. Baida Roti is traditionally filled with mutton mince but I have tried it with a number of other vegetarian and non vegetarian fillings and have never been disappointed. Our family favourites are with chicken mince or paneer cheese. You can also stuff the bread with your favourite vegetable dry curry or make it just with eggs. I have even tried a sweet version with honey and dried fruit inside that tasted seriously yummy! What I like most about this recipe is that you can create a fabulous breakfast with whatever is there in your kitchen and pantry. You can use even left over to fill into the bread parcel and it makes a perfect, nutritious and filling meal for the lunchbox. You can make this bread with whole wheat flour or gluten free flours too, though the one made with plain flour turns out crispier and flakier. It’s a great way to use up left over rotis.

Unbalanced

% Daily Values based on a 2,000 calorie diet