Baida roti

Baida roti

Egg roti parcel

Mr Todiwala's Bombay
Helen Cathcart

Baida is egg for Bombayites and roti, of course, is the famous flattened unleavened bread. This pan-fried, folded chapatti-style one can be stuffed with several different fillings. This favourite street food is sold in several parts of Bombay, but originated at the famous Baday Miya – hence its name. Baday Miya is situated in Colaba in a byway behind the Taj Mahal Hotel. It opened soon after we had started working at the Taj and has now become somewhat of a Bombay institution. Its street-side kebabs and baida roti attract thousands of locals as well as visitors and tourists to Bombay who yearn for a taste of this famous eatery. Baday Miya only operates in the evenings. This is not its actual recipe but it will give you an idea of what you could experience there. Adjust the chilli according to taste. You can use plain flour tortillas or ready-made chapattis but we thought you might like to try your hand at making these simple rotis from scratch. So here goes!



Quantity Ingredient
250g plain flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon vegetable oil
1 egg


Quantity Ingredient
2 small onions, finely chopped
2 tablespoons vegetable or rapeseed oil
7.5 cm piece fresh ginger, finely chopped
4-6 garlic cloves, finely chopped
2 green chillies, chopped
400g lean minced lamb or mutton
3/4 teaspoon garam masala
2 tablespoon coriander leaves, chopped
1 tablespoon mint leaves, chopped
salt, to taste
6-8 eggs, beaten

To serve

Quantity Ingredient
Hari chutney
or ketchup


  1. First make the roti. Sift the flour, salt and baking powder into a bowl. Form a well in the centre and break the egg into it. Gradually work the egg into the flour and add the oil. Mix with just enough water to form a soft but not sticky dough. Knead briefly until smooth. Divide into 5 to 8 equal portions and roll into round balls. Keep the dough covered with damp cloth and set aside for approximately an hour.
  2. Meanwhile make the filling. Sauté the onions in the oil in a frying pan for about 5 minutes until golden. Add the ginger, garlic and green chillies and continue to sauté until the garlic is lightly golden.
  3. Add the meat (if using mutton make sure it is lean and well trimmed) and fry over a medium heat, stirring until cooked through and all the grains of meat are separate, adding a little water if necessary, to prevent burning.
  4. Add the garam masala and herbs and season to taste with salt.
  5. Beat the eggs with a pinch of salt but not too much as both the roti and the mince have salt.
  6. Roll out each ball of the roti dough into a thin square shape.
  7. Heat a non-stick frying pan and place a roti on it.
  8. Divide the meat mixture into the same amount of portions as the roti dough. Put a portion of the meat in the centre of the roti in the pan, flatten it slightly and pour two tablespoons of beaten egg over the mince.
  9. Fold in the edges to make a square packet that can hold the mince and egg in. Spoon a little more beaten egg over and drizzle a little oil.
  10. Gently turn it over and pour a little more of the beaten egg so that the roti parcel is covered with egg on all sides. Gently fry over a low heat, adding more oil if necessary, until all the sides are golden and crisp. Remove from the pan and keep warm whilst making the remainder.
  11. Serve hot with green chutney or, as we Bombaywallas often like, ketchup as well!
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