Beany salad onion parathas

Name: Beany salad onion parathas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 400 g can red kidney beans in water, drained and rinsed; 200 g plain flour, plus extra for rolling; 1 tsp salt; 1 tsp ground cumin; 1 tsp chilli powder; 4 salad onions, finely chopped; 3 tbsp ghee or sunflower oil; Mango chutney, to serve; Coriander sprigs, to serve; Red onion, thinly sliced, to serve; Green chillies, thinly sliced, to serve; Natural yogurt, to serve

These offerings from Chetna Makan are super simple, need only a handful of store-cupboard ingredients and taste amazing. You can make them in advance, then reheat in a pan before serving. Enjoy hot with some yogurt or chutney. They’re also delicious in a lunchbox or as a wrap for any filling.

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Vegetarian

Makes8
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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Ingredients

400g can red kidney beans in water, drained and rinsed
200g plain flour, plus extra for rolling
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
4 salad onions, finely chopped
3 tbsp ghee or sunflower oil
Mango chutney, to serve
Coriander sprigs, to serve
Red onion, thinly sliced, to serve
Green chillies, thinly sliced, to serve
Natural yogurt, to serve

Method

Mash the kidney beans using a potato masher or fork, put into a bowl with the flour, salt, spices and salad onions, then slowly add 4-5 tbsp water, enough to get a soft dough.
Heat a skillet or frying pan. Divide the dough into 8 portions. Using a little flour, roll each portion to a 12-13cm circle. Cook 1 or 2 at a time for 1 minute on each side, until all the parathas are cooked.
Spoon and drizzle 1 tsp ghee or oil over both sides of each bread and cook for 1 minute more until golden and crispy. Serve with chutney, coriander, onion, chillies and yogurt, if liked.