Refried Beans in Roti

Refried Beans in Roti

Prep: 8 hours

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Bengali

Whenever you have leftover rotis, make this dish and serve your loved ones – they will ask for more


  • 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


  • 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.
  • 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.
  • Heat 2 tsps oil in another non-stick pan.
  • 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.
  • 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.
  • Fill a piping bag fitted with star nozzle with sour cream.
  • Halve each roti, keep them on a serving platter and serve hot with a bowl of salsa and rosettes of sour cream.