March 5, 2024
Spinach Black Bean Parathas
Servings:
3
Difficulty:
This fusion paratha is stuffed with black beans for a creamy fiber and protein rich filling with a satisfying spice blend.
Why you will love this recipe
Rich in plant based protein and fiber. The addition of spinach puree to the dough and beans in the filling add plant-based protein and fiber to the parathas. This makes the dish more satisfying and keeps you full for longer.
Can help support energy levels. Black beans and spinach are rich sources of folate which helps prevent anemia that causes fatigue and low energy levels.
Great for taking on the go. These parathas are filling when eaten on their own which makes them an easy food to pack for lunch on the go.
Ingredients
1 14-oz can black beans
1 medium onion
1 ½ tbsp taco seasoning
½ cup shredded vegan cheese
2 tbsp cilantro
Salt, to taste
340 grams wholewheat flour (atta)
1 tbsp chickpea flour
1 tsp dried fenugreek leaves, optional
125 grams spinach leaves
5 tbsp + ¾ cup warm water, divided
Oil, for cooking
Method
PREP. Drain and rinse beans. Finely dice onion. Chop cilantro.
MAKE BLACK BEAN FILLING. Heat skillet over medium heat. Add a touch of oil. Add onion. Sauté until softened and slightly browned, about 5 minutes. Add taco seasoning and a pinch of salt. Add beans and 5 tbsp water. Mash with back of spatula or a potato masher until most of the beans are broken down. Cook until mixture is mostly dry, about 5 minutes. Remove from heat. Add in vegan cheese and cilantro. Set aside to cool.
MAKE DOUGH. Add spinach to skillet. Cover and cook until wilted, about 5 minutes. Transfer to blender. Add remaining warm water. Blend until smooth. In a medium bowl, add wholewheat flour, chickpea flour, dried fenugreek leaves, salt, and spinach water. Mix well until a dough forms. Continue kneading for a few minutes. Cover with a damp towel and set aside to rest for 20 minutes.
ASSEMBLE. Divide dough and filling into six equal pieces. Lightly flour a smooth flat surface, such as a countertop. Roll dough ball into a medium circle, about 4 inches in diameter. Place one of the pieces of filling in the center of the circle. Cover with the ends of the dough. Reroll into a circle about 6-7 inches in diameter. Repeat with remaining dough and filling.
COOK. Heat skillet to medium-high heat. Lightly brush with oil. Place one of the parathas onto the skillet. Let cook until brown spots form on one side, about 2 minutes. Flip and cook on second side. Brush with oil and flip again to cook on first side for 30 seconds. Brush second side with oil and flip to cook for 30 seconds. Remove from heat and place in a warm place or covered with a towel to prevent drying. Repeat with remaining parathas.
SERVE. Serve warm with accompaniments of choice.
Frequently Asked Questions
How many parathas does this recipe make? The quantities listed here make 6 8" parathas.
What flour should I use to make parathas? Atta, a stone ground flour, is commonly used in India to make flatbreads like paratha. Atta can be found easily in any Indian grocery store and in some Costco locations.
How can I store parathas? Parathas can be stored long term in the freezer wrapped in aluminum foil. When ready to eat, reheat on the stove for best results or in the microwave for convenience.