Black Bean & Paneer Paratha with a mozzarella surprise inside! It’s a complete meal in itself. This wholesome stuffed paratha is high in protein and tasty too. Black beans and paneer make a great combo. When used as a paratha filling it surely works as a charm. I added mozzarella in the stuffing for that extra cheesy flavor.
Parathas I think is an Indian invention. You can make the dough using any flour and get creative with the stuffing inside. Roll them like pancakes and cook it evenly on both sides. Your paratha is ready. You can check some of my other paratha recipes here – Stuffed Paratha. I enjoy creating new recipes, specially making new varieties of stuffed paratha. One can get as innovative as possible. They never fail me. The trick is to get the combo correct. You should know what would go with the other ingredient as a stuffing. Similarly, this time I was in the mood to experiment with black beans and paneer. I had boiled some extra black beans than required for the Zucchini & Black Bean Rice recipe the other day. If I am using a new vegetable/beans then I try to make a variety of dishes using it to give my readers an option/alternatives in their cooking. Plus you get the satisfaction of utilizing a kind of vegetable to the fullest.
1 cup cooked black beans
250 gms paneer
1/2 cup besan/chick pea flour
2 tbsp dill paste/dill leaves
3-4 cloves of garlic
1 large onion
1 tbsp ginger paste
1/4 cup Mozzarella cheese
1 tsp Homemade Turmeric Powder
3-4 green chillies
2 cups of wheat flour
Lightly mash the cooked black beans. Mince onion, garlic, green chillies and ginger together.
Add them to the mashed black beans. Crumble the paneer and add it to this mixture along with mozzarella cheese.
Mix it all together. Add dill paste to this.
Now add the salt, turmeric powder and besan and mix. This is to bind the mixture together.
You should be able to make small balls out of this mixture. That should be the consistency. Add more besan if required.
Now take the dough balls, roll them to medium size circles. Place a small ball of the stuffing in the center and close it back. Roll it again to a circle carefully without letting the stuffing escape. Dust in some flour if required. Cook them evenly on both sides smearing some oil over each side. Since I made these in the evening, I couldn’t take any pictures while making it. However you can check my other paratha recipe if you need a pictorial guide to making a paratha.
Black Bean & Paneer Paratha is ready. Serve them hot along with pickle/curd or any gravy.