Aloo Baida Roti

About Aloo Baida Roti

Ingredients

• Medium potatoes, boiled, peeled and cubed 2
• Eggs 4
• Leftover chapattis 4
• Salt to taste
• Black pepper powder to taste
• Oil 4 tsps + 1 tbsp
• Cumin seeds 2 tsps
• Garam masala powder 1 tsp
• Coriander powder 2 tsps
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Lemon juice 1½ tsps
• Fresh coriander leaves, finely chopped 1 tbsp

How to Make Aloo Baida Roti (Stepwise Photos)

Method

1. Break the eggs into a bowl, add salt and black pepper powder and whisk well.
2. For each roti, heat 1 tsp oil in a non-stick pan on medium heat. Pour ⅛ egg mixture into the pan and swirl the pan to spread the egg evenly. Keep one chapatti over it, flip, pour another ⅛ egg mixture and cook till the egg is done. Repeat this process with the remaining egg mixture and remaining chapattis.
3. Heat 1 tbsp oil in another non-stick pan, add cumin seeds and saute till they begin to change colour. Add garam masala powder, coriander powder, red chilli powder and turmeric powder and mix well.
4. Add potato cubes, mix well and cook for 4-5 minutes.
5. Add lemon juice, salt and coriander leaves, mix well and cook on medium heat for 2-3 minutes, stirring occasionally.
6. Spread out the baida rotis on the worktop, place some potato mixture on one side of each roti and roll.
7. Arrange the rolls on a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps