Two things that came to me late in life are my love of Indian street food and an understanding of cricket. I didn’t grow up with either, but embraced both as soon as I was introduced. I didn’t really know any desi street foods except for gol gappe when I was a kid, but once I got my first taste of chaat, dahi bhalle, and of course my all-time favourite baida roti, there was no looking back. As for cricket, I had no affinity for it until I started working with a group of friends from all over the sub-continent. Now we have an office pool and lots of friendly rivalry between India, Pakistan, and Bangladesh. (Of course, India is the best! ? #bleedblue)
If you’ve never seen a cricket match, they can last up to 8 hours! Of course this means there is plenty of time for snacking between overs (which are sort of like innings). Cricket matches let you take game day food to the next level, because there is so much eating going on. For our first game of the semi’s (India vs New Zealand), I wanted to create a street food inspired snack that is filling and healthy, so I decided to do Turkey Baida Roti. This is a fun twist on a classic Mumbai style street food. Baida roti (also known as Mughlai parantha or anda parantha in some parts of India) is the perfect little pouch filled with ground meat keema wrapped in a flaky pastry, and a soft omelette layer. Side note for all the mommas, they also make great lunchbox snacks, and freeze well 🙂
Traditionally baida roti is made with chicken, but I think turkey is a great alternative. It’s a lean protein, stays moist, and maybe most importantly adds variety to our meals. Over the last year or two I’ve been experimenting with turkey a lot more (Click here to see all my turkey recipes), and it really is a simple swap for other proteins. I think most Indian cooks don’t realize that it doesn’t have a strong flavour and sort of takes on the flavours of whatever spices you are using. Turkey keema in particular is one of my favourite meats to cook with on weekdays.
So I’m not gonna lie, baida roti does take a bit of prep work, but it is so worth the effort. It is literally my favourite desi snack food ever. Also, this is the one recipe where you don’t want to skimp with spice, go all out with the green chilies and red chilli powder. If you are unsure about wrapping up the little parcels of goodness, I made a step by step video for Turkey Baida Roti that you can see below!
TURKEY BAIDA ROTI – RECIPE:
For the dough:
1 cup of all-purpose flour
1 tbsp of oil
Salt to taste
¼ to ½ cup of water for kneading dough
For the filling:
1 tbsp of oil for frying
1 tbsp cumin seeds
1 cup ground turkey
1 tbsp garlic ginger paste
1 roma tomato chopped
½ of a medium red onion chopped
1 green chillies chopped
¼ cup fresh cilantro chopped
2 tbs ground coriander
Red chilli powder and salt to taste
This post has been sponsored by Canadian Turkey, but as always, all opinions are my own.