Cook Boiled Kidney Beans Parantha Bread
Part of the Video Series How to Cook Indian Paratha Stuffed Breads
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Video Transcript
Cook Boiled Kidney Beans Parantha Bread
SHIVANI SINGHVI: Hi. I'm Shivani on behalf of Expert Village. In this clip, I'm going to tell you how to make Kidney Bean Parathas. And now we start with the Kidney Bean Parathas. Those are the kidney beans, we add some dry mango powder, some coriander powder, salt as per your taste, carrom powder, a couple of cumin seeds, finally some red chili powder, with some coriander leaves sprinkled on the top, and, to end it all, with onions. Mix all the ingredients, it should be well mixed. Once we have our mixture ready, there goes on the round kneaded dough--the boiled beans with all the spices. It should be well-sealed. We use the rolling pin, put some dry flour, start rolling the kneaded flour. If it seems wet, we can apply some more dry flour to it, keep rolling it. Finally, it goes on the hot pan. A drop of oil, just to avoid it from sticking onto the pan. Slowly and steadily, start roasting onto the pan. Use our cooking spoon to turn over the Paratha. Use some more oil if you feel that it's sticking onto the pan. Nicely keep pressing it on the pan until it start turning brown in color. Just keep cooking until it turns red and brown. Just when its done, add some butter to it, and it's ready to eat.
SHIVANI SINGHVI: Hi. I'm Shivani on behalf of Expert Village. In this clip, I'm going to tell you how to make Kidney Bean Parathas. And now we start with the Kidney Bean Parathas. Those are the kidney beans, we add some dry mango powder, some coriander powder, salt as per your taste, carrom powder, a couple of cumin seeds, finally some red chili powder, with some coriander leaves sprinkled on the top, and, to end it all, with onions. Mix all the ingredients, it should be well mixed. Once we have our mixture ready, there goes on the round kneaded dough--the boiled beans with all the spices. It should be well-sealed. We use the rolling pin, put some dry flour, start rolling the kneaded flour. If it seems wet, we can apply some more dry flour to it, keep rolling it. Finally, it goes on the hot pan. A drop of oil, just to avoid it from sticking onto the pan. Slowly and steadily, start roasting onto the pan. Use our cooking spoon to turn over the Paratha. Use some more oil if you feel that it's sticking onto the pan. Nicely keep pressing it on the pan until it start turning brown in color. Just keep cooking until it turns red and brown. Just when its done, add some butter to it, and it's ready to eat.
About the Expert
Expert: Shivani Singhvi has been an advisory chef for restaurants in Australia, Dubai and India. She is an Expert in Punjabi and Mughlai Cuisine. Read More
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