Black Bean Methi Paratha

I really enjoy preparing many different types of roti/paratha at home. I can prepare paratha using anything I have at home, so this time it was boiled black (turtle) beans. I use boiled beans in my everyday salad and also for Mexican dishes. Sometime I have leftover. I tried to use leftover to prepare something yummy. This time I decided to make paratha using boiled black beans. Beans adds protein to this dish. I am making it gluten free using oats flour but you can use regular whole wheat flour. To add more flavour, I added methi leaves which you can skip if you don’t have it at home. You can add chopped coriander instead. The black parathas were bursting with methi flavour and very delicious and healthy.

Please note that you can see printable version at the end. You need to use chrome browser to print or save a one pager copy of the recipe.

I have heard that some people react to even gluten free oats, so please do take caution.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:
1 cup boiled black (turtle) beans
1½ cup or more oat flour or whole wheat flour
1/2 cup fresh or frozen methi (fenugreek) leaves chopped
1 green chili chopped
Salt to taste
Sesame seeds
Ghee for cooking
Butter

Procedure
1. To make dough, in a wide bottom bowl, add boiled black beans and mash it with hands using it’s own water a bit. Then add oat flour (whole wheat flour), methi leaves, finely chopped green chili, salt and 1 tsp oil. Mix everything with hands. Prepared semi soft dough using water from the beans (if needed). Kneed the dough properly, rub little oil around and cover with dry towel. Let the dough rest for few minutes.

2. When you are ready to prepare paratha, kneed the dough one more time. Heat a cast iron pan on medium heat. Make a slightly bigger ball of down, roll using rolling pin. Sprinkle some sesame seeds on top while rolling so it sticks to the surface. You need to use the dry flour to roll dough into roti/paratha. If it sticks to the surface, you can rub little oil and roll it. Make a slightly thick paratha.

3. Heat tawa (cast iron pan). Lay sesame side of paratha touching tawa surface. Keep the head to medium. Flip paratha after 1-2 minutes, then add ghee on top and let lower side cook for another 1 minute. Then flip paratha so ghee side is on the surface, now press slightly with flat spatula and cook on low to medium heat. You will see that side turning brown. Flip again and roast on another side. Remove from pan and add butter on top before serving hot.

4. These paratha turns out soft from inside and slightly crispy from outside. Fenugreek leaves adds wonderful flavour. You can eat this with raita and pickle. It also tastes good at room temperature. Beans adds protein to this carb rich roti. You can prepare this for breakfast, lunch or pack this for kids lunch too.

Please do leave a comment or let me know if you have any questions regarding this recipe.

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