Beany salad onion parathas

Beany salad onion parathas

These offerings from Chetna Makan are super simple, need only a handful of store-cupboard ingredients and taste amazing. You can make them in advance, then reheat in a pan before serving. Enjoy hot with some yogurt or chutney. They’re also delicious in a lunchbox or as a wrap for any filling.

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  • Makes8
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 400g can red kidney beans in water, drained and rinsed
  • 200g plain flour, plus extra for rolling
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 4 salad onions, finely chopped
  • 3 tbsp ghee or sunflower oil
  • Mango chutney, to serve
  • Coriander sprigs, to serve
  • Red onion, thinly sliced, to serve
  • Green chillies, thinly sliced, to serve
  • Natural yogurt, to serve


  1. Mash the kidney beans using a potato masher or fork, put into a bowl with the flour, salt, spices and salad onions, then slowly add 4-5 tbsp water, enough to get a soft dough.

  2. Heat a skillet or frying pan. Divide the dough into 8 portions. Using a little flour, roll each portion to a 12-13cm circle. Cook 1 or 2 at a time for 1 minute on each side, until all the parathas are cooked.

  3. Spoon and drizzle 1 tsp ghee or oil over both sides of each bread and cook for 1 minute more until golden and crispy. Serve with chutney, coriander, onion, chillies and yogurt, if liked.


Typical values per item when made using specific products in recipe


724kJ/ 173kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating