Yesterday for dinner I made Mexican paratha. When I mentioned that to my daughter she asked me "Mexican Paratha1 what is that ?" Its a regular paratha dough stuffed with pinto bean mixture, rolled into paratha and cooked like one. These hot paratha's were served with pico de gallo, guacamole, sour cream and chips on the side. It was one of my crazy fusion ideas that I thought of trying out and I must say I liked it a lot. This could be served as an appetizer or a part of the main course in any party. My daughter gave me a 9.0 score for it at the end of the meal. So for all you parents who are having a picky eater that loves Mexican food maybe this is a good recipe to try.
Heavy Bottom Pan
Rolling pin and Board
Measuring Cups and Spoons
For Pinto Beans Filling:
Pinto Beans - 3 cups cooked
Onions - 1 sliced
Garlic - 3 pods
Cilantro - one bunch
Chipotle Sauce - Home made or Store bought ( this decides your spice level so add or subtract accordingly, mine was super spicy)- 3 tsp
Cumin Powder - 1 tbsp
Water - 1/4 cup
Oil - 1 tbsp
For Paratha Dough:
Whole Wheat Flour - 3 cups
Oil - 3 tbsp
1. Mix flour, salt, oil and then water to make a soft dough.
2. In a wok add oil and cook the onions, garlic and then add the beans, salt, pepper, chipotle sauce and cilantro, water and mash together. Allow this mix to cool. The mix will tend to become dry as it cools.
3. Take a golf ball size dough and roll out into a 3 inch circle. See to it that the dough is thick in the center and the corner is rolled thin.
4. Place the golf ball size of the pinto beans mix in the center and cover the mixture well.
5. Flatten it and roll it out into a paratha and cook it on a flat pan or griddle on both sides with some oil and serve them hot with your favourite salsa, pico de gallo, guacamole and sour cream.