Beer and baida roti (among other treats) featured at bpb and Neel's street food class. You've got the pint, here's how to make the rest. To sign up for the next cooking class with Rahul Akerkar on Wednesday, August 22, email This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

For the roomali roti
Ingredients
60 g maida
½ tsp sugar
salt to taste
3 tbsp milk
1 tbsp refined oil

Method
1. In a bowl, add refined flour, salt and make a well in the centre of the mixture.
2. Dissolve sugar in the milk and add this to the centre of the flour mixture. Knead well till the dough is soft.
3. Cover with a wet muslin cloth for 20 minutes.
4. Make small roundels and roll out each into a thin circular rotis and cook on a tawa.

For the channa boti
Ingredients
2 tsp oil
1 tbsp ghee
1 onion, sliced fine
1 tsp ginger garlic paste
a pinch of turmeric powder
60 g lamb boti (mince)
2 tbsp hot water
1 tsp red chilli paste
1 tbsp curd
½ tsp red chilli powder
½ tsp garam masala
1 tsp black pepper powder
salt to taste

Method
1. In a pan, add oil and ghee, sauté the onions (keep aside one fourth of the onions) till golden brown. Add ginger garlic paste, turmeric powder and boti and cook for about 10 minutes.
2. Add hot water to ensure that the boti doesn’t stick to the bottom of the tawa. Add the remaining sliced onions on top and cover with a lid till the channa boti is cooked.
3. Add red chilli paste and curd and cook the mixture till the oil starts separating. Then add red chilli powder, garam masala, black pepper powder, salt and cook for another five minutes. Keep the mixture aside and allow to cool.

For the baida roti stuffing
Ingredients
50 g cooked channa boti
¼ tsp chopped ginger
1 chilli, chopped
1 tsp chopped coriander
few drops of lemon juice
leftover chopped onions
salt to taste

Method
1. In a bowl, mix all the above ingredients together and keep aside.
2. Stuff this mixture into the roomali roti and make flat square patties. Dip this patty in beaten egg white and sear on a slow flame till the egg white is golden brown.
3. Serve with green coriander chutney.