Peppery Tawa Chicken Baida Roti Recipe

About this recipe

Peppery Tawa Chicken Baida Roti is a quintessential Indian street food dish that combines the bold flavors of spiced chicken with the comforting texture of flaky egg-stuffed flatbread. Perfect for a meat lover’s breakfast or a cozy family meal, this dish brings together succulent tawa-cooked chicken, aromatic spices, and a rich egg coating that crisps beautifully on the pan. With its peppery kick and balanced seasoning, this high-protein treat is ideal for those who enjoy vibrant flavors without breaking the budget. It’s a hearty yet indulgent meal that celebrates the essence of Indian street-style cooking, making it a delightful addition to your table. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 500 g Chicken Whole
• 6 pcs White Eggs
• 50G Green Chilies
• 50g Everest Garam Masala
• 20 g Turmeric Powder
• 100 g Red Chili Powder
• 100 g Jeera
• 500 g Tomato - Hybrid
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 50 g Black Pepper Powder
• 200 ml Mustard Oil
• 500 g Capsicum Green

Instructions

1. 1. In a bowl, mix the diced chicken with turmeric powder, red chili powder, garam masala, black pepper powder, and salt. Let it marinate for 20 minutes.
2. 2. Heat 1 tablespoon of oil in a tawa or skillet over medium heat. Add cumin seeds and let them sizzle, then add the marinated chicken. Cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned.
3. 3. Add chopped tomatoes, bell peppers, and green chilies to the chicken. Cook for another 5 minutes until the vegetables soften and the mixture is well combined. Stir in lemon juice and garnish with cilantro.
4. 4. In a separate bowl, whisk the eggs with a pinch of salt and black pepper. Set aside.
5. 5. Prepare the dough by mixing whole wheat flour with a pinch of salt and water to form a soft, pliable dough. Roll out small portions of the dough into thin rotis.
6. 6. Heat a tawa or skillet over medium heat and lightly grease it with oil. Place a rolled-out roti on the tawa and cook for 1 minute. Spread a thin layer of whisked egg over the roti and cook until the egg sets.
7. 7. Add a generous spoonful of the cooked chicken mixture onto the egg-coated roti, fold the roti into a half-moon or roll it tightly, and cook for another 1-2 minutes until crisp.
8. 8. Repeat the process for the remaining rotis. Serve hot with a side of chutney or yogurt for dipping.