Rajma Kidney Bean Chapati

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People who eat beans tend to weigh less! have lower blood pressure and consume more essential nutrients than people who don’t eat beans, according to a study published in 2008 in the “Journal of the American College of Nutrition.” I’ll have myself some of that! Beans are also a fantastic source of fibre and protein and may lower your risk for high cholesterol, heart disease, cancer, diabetes and obesity!

So recently, I have increased my bean intake and am loving it! I didn’t know they had such health benefits as above! I was just very much enjoying them as part of my new diet. Sometimes I strongly feel your body craves healthy foods and this sensation is coming from an inner guidance that is informing you of the nutrients you lack. For example sometimes I just crave oranges or citrus flavours, that tells me I am in need of Vitamin C. Other times I may be wanting to eat spinach and really enjoy it as I’m lacking in iron!

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Listen to your body it does tell you what it requires to keep you in top shape!

INGREDIENTS

1 tin kidney beans drained & rinsed
2 cloves garlic
1 tbsp sunflower oil
2 cups chapati flour
½ tsp salt
1 tsp rajma masala/garam masala
1½ tsp coriander & cumin powder….hello
½ tsp red chilli powder
⅓ tsp turmeric
A little boiling water to bind
Chapati flour for rolling
Butter/sunflower oil

METHOD

• Blitz the kidney beans in a food processor with the garlic and oil into a smooth paste

• Add the flour, seasoning and spices and whizz in the processor for a minute

• Slowly add a little boiling water to bind the dough. Just enough to bring it together. This will leave you with a soft dough

• Take a tablespoon of dough into your hand, dip it in some chapati flour and roll into a ball. Then flatten it to make a disc

• Roll out the dough into a chapati of about 8cm diameter, you may need to flour the surface to avoid sticking and place in a preheated non stick frying pan on a medium heat

• Wait a minute or so and then turn the chapati with a flat spatula, it will have bubbled up and become a little brown

• Turn again making sure both sides are cooked and have brown spots on either side

• Place on a plate, Spread a little butter/oil when taken out of pan and repeat the above process until the dough finishes

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26 thoughts on “Rajma Kidney Bean Chapati

  1. And there I was expecting to find a recipe for rajma swimming in gravy. 🙂 What a great surprise. Is adding beans your idea, or does it come from a culinary tradition? I’ve had chapati with whole onions blitzed in the food processor, but not beans. Its a great idea. Thank you.

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