Mughlai Mutton Baida Roti

Heat a tablespoon of oil in a pan. Add the chopped onions and green chillies, sautéing until the onions are golden brown.

Add the mutton mince, garam masala, and salt. Cook on high heat, breaking up lumps, until the mince is cooked through and completely dry. Let it cool.

Take a portion of the rested dough. Apply oil to your rolling surface and stretch the dough out using your hands or a rolling pin into a very thin, almost translucent large circle.

In a bowl, whisk the eggs with chopped fresh coriander and a tiny pinch of salt.

Spread a rectangular layer of the dry mutton keema right in the center of the thin dough sheet. Pour a ladle of the whisked egg mixture evenly over the keema.

Quickly fold the sides of the dough inwards like a rectangular envelope, completely sealing the egg and meat inside.

Heat a few tablespoons of oil on a large, flat tawa. Carefully place the folded Baida Roti on the tawa, folded-seams-side down.

Shallow fry on medium heat until the bottom is golden brown and crisp, ensuring the egg inside cooks through.

Carefully flip it and cook the other side until crispy. Drain excess oil, cut into small squares using a sharp knife, and serve hot.