Refried Beans in Roti

About Refried Beans in Roti

Ingredients

• Red kidney beans (rajma), soaked overnight and cooked 1 cup
• Large leftover rotis 4
• Oil 1 tbsp + 2 tsps
• Medium onion, finely chopped 1
• Large garlic cloves 3
• Salt to taste
• Red chilli powder 1 tsp
• Corn kernels, boiled 1 cup
• Large tomato, finely chopped 1
• Green capsicum, finely chopped ¼ cup
• Cheddar cheese as required
• Salsa as required
• Sour cream as required

How to Make Refried Beans in Roti (Stepwise Photos)

Method

1. Heat 1 tbsp oil in a non-stick pan and add onion. Finely chop garlic and add to the pan. Add salt and red chilli powder and saute till the mixture turns a light brown.
2. Add corn, tomato and green capsicum and mix well. Add kidney beans and mix well. Add 1¼ cups water and mix and let the mixture cook, mashing the ingredients all the while, till all the ingredients blend well and all the moisture dries up.
3. Heat 2 tsps oil in another non-stick pan.
4. Keep 2 rotis on the worktop and place a generous amount of kidney bean mixture on one half of it. Grate cheddar cheese over it and fold the other side over.
5. Press gently and keep the rotis in the pan, cover and cook on medium heat, till the cheese begins to melt taking care that the rotis do not burn. Gently flip them over and continue to cook till the other side is similarly done. Prepare the remaining 2 rotis similarly.
6. Fill a piping bag fitted with star nozzle with sour cream.
7. Halve each roti, keep them on a serving platter and serve hot with a bowl of salsa and rosettes of sour cream.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps