Vegan Black Beans Stuffed Paratha Recipe
A high protein North Indian Recipes recipe with whole wheat flour, all purpose flour (maida) - all-purpose flour (for dusting), salt - to taste. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Vegan Black Beans Stuffed Paratha, take the wheat flour and salt in a large mixing bowl add gradually the water and knead everything as a soft and smooth dough
whole wheat flour(3 cups)all purpose flour (maida) - all-purpose flour (for dusting)salt - to tasteblack eyed beans (lobia) - soaked overnight and cooked(1 cup)salt - as required - 2
Keep it aside
- 3
Meanwhile, grind the cooked black bean as bit coarse paste
black eyed beans (lobia) - soaked overnight and cooked(1 cup) - 4
Heat enough oil and add the cumin seeds
cumin seeds (jeera)(1/4 teaspoon) - 5
Once it splutters, add the grounded black-bean paste, give a stir and add immediately the red chilly powder, garam masala powder and salt
salt - to tasteblack eyed beans (lobia) - soaked overnight and cooked(1 cup)red chilli powder(1/2 teaspoon)garam masala powder(1/4 teaspoon)salt - as required - 6
Cook everything on low flame for few minutes and then switch off the heat
- 7
Once the stuffing is ready, make 5-6 balls from the paratha dough
- 8
Dust the balls with all purpose flour and flatten them with rolling pins
whole wheat flour(3 cups)all purpose flour (maida) - all-purpose flour (for dusting) - 9
Place 1-2 tablespoons of black bean masala on the flattened dough and cover the masala with the dough and roll them in ur palms again as a ball
black eyed beans (lobia) - soaked overnight and cooked(1 cup)garam masala powder(1/4 teaspoon) - 10
Roll them as parathas, cook these parathas on a hot Tawa drizzled with enough oil until they get well cooked
black eyed beans (lobia) - soaked overnight and cooked(1 cup) - 11
Serve Vegan Black Beans Stuffed Paratha with Burani Raita or any raita of your choice and pickle
black eyed beans (lobia) - soaked overnight and cooked(1 cup)
Rate this recipe
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Vegan Black Beans Stuffed Paratha Recipe
A high protein North Indian Recipes recipe with whole wheat flour, all purpose flour (maida) - all-purpose flour (for dusting), salt - to taste. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
11 steps- 1
To begin making the Vegan Black Beans Stuffed Paratha, take the wheat flour and salt in a large mixing bowl add gradually the water and knead everything as a soft and smooth dough
whole wheat flour(3 cups)all purpose flour (maida) - all-purpose flour (for dusting)salt - to tasteblack eyed beans (lobia) - soaked overnight and cooked(1 cup)salt - as required - 2
Keep it aside
- 3
Meanwhile, grind the cooked black bean as bit coarse paste
black eyed beans (lobia) - soaked overnight and cooked(1 cup) - 4
Heat enough oil and add the cumin seeds
cumin seeds (jeera)(1/4 teaspoon) - 5
Once it splutters, add the grounded black-bean paste, give a stir and add immediately the red chilly powder, garam masala powder and salt
salt - to tasteblack eyed beans (lobia) - soaked overnight and cooked(1 cup)red chilli powder(1/2 teaspoon)garam masala powder(1/4 teaspoon)salt - as required - 6
Cook everything on low flame for few minutes and then switch off the heat
- 7
Once the stuffing is ready, make 5-6 balls from the paratha dough
- 8
Dust the balls with all purpose flour and flatten them with rolling pins
whole wheat flour(3 cups)all purpose flour (maida) - all-purpose flour (for dusting) - 9
Place 1-2 tablespoons of black bean masala on the flattened dough and cover the masala with the dough and roll them in ur palms again as a ball
black eyed beans (lobia) - soaked overnight and cooked(1 cup)garam masala powder(1/4 teaspoon) - 10
Roll them as parathas, cook these parathas on a hot Tawa drizzled with enough oil until they get well cooked
black eyed beans (lobia) - soaked overnight and cooked(1 cup) - 11
Serve Vegan Black Beans Stuffed Paratha with Burani Raita or any raita of your choice and pickle
black eyed beans (lobia) - soaked overnight and cooked(1 cup)
Rate this recipe
