Mashed Beans Roti

Mashed Beans Roti

Last year during Navrathiri (Dasara), I was preparing green peas sundal (curry).  I soaked dried green peas overnight and pressure cooked it the following day.  But I guess I added more water than required, so the peas were mashed.  I was wondering what to do with so much peas.  First I thought of making cutlets, but my husband is not a big fan.  That day I was going to prepare chapathis for dinner.  So I got the idea of mixing the mashed peas to the roti flour and prepare rotis.  The rotis were so soft and added bonus we get the fiber and proteins of the peas also.  So now I prepare it quite often with different types of beans.

 

Mashed Beans Roti Recipe

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Prep TimeCook TimeMakes
15 Mins15 Mins6 Rotis
AuthorCategoryMethod
Tiffins/Main-CourseCooking
Mashed Beans Roti A very simple yet healthy recipe to use mashed beans and whole wheat flour to prepare rotis.
Ingredients:

There is as such no strict measurements. It’s just mixing mashed beans with the regular chapati flour and preparing the rotis.

  • Half Can Any Type Of Cooked Beans (I Used Red Kidney Beans)
  • 1.5 Cups Whole Wheat Flour
  • As Needed Salt
  • As Needed Oil

Mashed Beans Roti Ingredients

Procedure:
  1. You can either cook the dried beans yourself and prepare the rotis or use canned beans.
  2. For cooking the dried beans, soak it overnight. Add the beans and water (more than the usual amount you use) to the pressure cooker and leave it for 1 whistle. You will get a nice mushy mixture. You can also add grated ginger/asafoetida while cooking the beans to aid digestion of the beans.
  3. If you are using canned beans, drain the beans in a colander and rinse it well under running water. Add the beans and little water and blend it to a smooth consistency, like hummus. Be careful while adding water, we need a semi solid paste of the beans.
  4. Mashed Beans Dough

How to make rotis?
  1. Now combine the mashed beans, flour, salt and oil to form the dough. Knead it well.
  2. Pinch a golf ball size dough. Knead it again and roll it in whole wheat flour which is set aside for dusting. Flour the surface and roll the dough into a circle.
  3. Cook it on a heated griddle on both the sides by applying little oil or spraying non stick cooking spray. You can either cook it one by one or use this tip of rolling out all the rotis at once and then cooking them.
My Notes:
  1. You can use any type of cooked beans or can also use a combination of 2 or 3 types of beans.
  2. You can also add spices to the flour, like garam masala, red chili powder etc, so that you need not prepare a separate side dish. These masala rotis can be had with yogurt.
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16 COMMENTS

  1. Swati, Akay even I make it when I have left over moong daal, but not tried with urad daal. What is arhar?

    Siri, Roma, Uma it is healthy and delicious.

    Srivalli, thanks a lot for conducting this event.

    Cham, yes are correct. Earlier my son used to eat any type of sundal, but not now. But that day he ate 2 of these rotis.

    Shubha, Hetal, Madhavi, Jayasree, Maheswari thank you very much.

    Yashwini, welcome to my blog.

    SS, yes, you may. I have tried it with black eyed beans and chick peas also. I feel that the chapathis are softer this way.

  2. This looks yummmm dear..!
    and sooooo nutritious…:P hey dear I have something for u in my blog… do check out…:d

  3. I usually do this (dhal paratha) with moong dhals – haven’t tried with other lentils. Have a good weekend! Has your mom arrived yet?

  4. Hi Madhuram

    I usually make it with left over dals. like urad and arhar.. Adding kidney beans and matar is a great idea too :))

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