Tuesday, May 17, 2011

Beans Parantha

Today,  I am going to start sharing my recipes. These recipes are developed by me. Everyday, I have a fight with my son Tanishk for food and I just try different ways to get him to eat food with nutrition. Here is the beans parantha (indian flat bread stuffed with beans). It was so yummy that Tanishk couldn't resist.

Beans Parantha

1 cup Sorghum Flour
3/4 cup Cooked Beans
1 tbsp Garlic-Ginger-Onion paste
1 tsp dry Mango Powder
Salt for taste
1 tsp oil for cooking

  1. Mix all the ingredients except oil. Knead the dough until it is smooth. Add some water if needed.
  2. Divide the dough into 4 balls.
  3. Take one ball and place the ball into 2 plastic sheets. Roll it by rolling pin like chapati.
  4. Heat the tawa and cook it until both sides are brown.
  5. Serve warm with any curry, pickle or curd.
Note: You can use any dry beans (chickpea, kidney beans, black beans, etc...), I used black eyed peas (Lobia). To cook, first you need to soak the beans for about 8 hours. Then cook the beans in the cooker or pan as you cook normally. For saving the nutrients, use the same water you have soaked the beans in. After cooking, strain the extra water and use beans for making dough. You can mash the beans or blend them in the blender. If needed, you can use same water for adding in dough.

Black-eyed peas (Lobia) are an excellent source of calcium (211 mg in a 1 cup serving), folate (209mcg), and vitamin A (1,305 IU), among other nutrients.

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