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Diary of a Foodie

Bean Parathas

Diary of a Foodie: Season Two: Fine Fast Food

Makes8 parathas
  • Active time:1 hr
  • Start to finish:2 hr
April 2008
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.

For parathas

  • 2 cups whole-wheat flour
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, melted, divided
  • 1/2 cup plus 1 to 2 tablespoons water
  • 1 teaspoon vegetable oil
  • All-purpose flour for dusting

For bean filling

  • 1/4 cup cooked chickpeas (if using canned, rinse and drain)
  • 1/4 cup cooked black beans (if using canned, rinse and drain)
  • 1/4 cup cooked kidney beans (if using canned, rinse and drain)
  • 1/4 cup chopped cilantro leaves
  • 2 tablespoons chopped mint leaves
  • 1/2 tablespoon fresh lemon juice
  • 1 teaspoon minced fresh ginger
  • 3/4 teaspoon chat masala (Indian spice blend)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon black salt
  • 1 to 2 teaspoons minced peeled green chile with seeds

Make dough:

  • Stir together flour and salt in a bowl. Add 3 tablespoons melted butter and mix with a fork until evenly distributed. Add 1/2 cup water and mix with a fork until incorporated (dough should begin to form a ball). Add just enough water (1 to 2 tablespoons) to form a dough. Knead until smooth, about 10 minutes. Coat dough with oil and let stand, covered with an inverted bowl, at room temperature 1 to 3 hours.

Make bean filling:

  • Mash beans in a bowl with a potato masher and stir in remaining ingredients.

Make parathas:

  • Divide dough into 8 equal portions and roll each into a ball. Keeping 7 balls covered with a dampened kitchen towel, push your thumbs into center of remaining ball to make a depression and fill with 1 tablespoon bean filling, closing dough around it. Flatten ball into a disk and roll out into a 6-inch round on a lightly floured surface with a lightly floured rolling pin. Brush with some of remaining butter and fold in half. Brush half-circle with butter and fold in half to form a quarter-circle, then roll out into a triangle with roughly 6-inch sides on a lightly floured surface with lightly floured rolling pin. Put paratha on a baking sheet and cover with another dampened kitchen towel (not terry cloth). Repeat with remaining dough. Do not overlap parathas, or they will stick together.

Cook parathas:

  • Heat a dry 10- to 12-inch cast-iron skillet or griddle over medium-high heat until hot, then cook parathas (1 at a time in skillet or several at a time on griddle) until somewhat bumpy from bubbles forming underneath and undersides are browned in spots, about 1 minute. Brush tops with butter and turn parathas. Brush cooked sides with butter and cook until dough is cooked through and undersides are browned in spots, 30 seconds to 1 minute more. Transfer to a cloth-lined basket and cover with overhang of cloth.
Cooks’ note: Dough can be made 1 day ahead and chilled, covered. Bring to room temperature before proceeding.