Kidney Beans in Chapatis

Sometimes, we do not know what to do with leftover chapatis of last night. This recipe is dedicated to our leftover chapatis stuffed with Red Kidney Beans(rajma) and corn(makai). It makes it a pefect breakfast for all. Now, we can do anything with our chapatis.


  • 8 Nos. Roti’s (Chapatis) leftover
  • 1 cup Red Kidney beans (rajma), boiled
  • 1cup corn, cooked,( makai)
  • 1 onion, finely chopped (pyaz)
  • 2 tomatoes, chopped,( tamatar)
  • 1/2 cup green bell pepper, chopped,( shimla mirch)
  • 3 cloves garlic, finely chopped, ( lehsun)
  • 1 tsp red chilli powder, ( laal mirch powder),
  • 1 tbsp oil, Tel +for cooking
  • 1 cup chedder cheese, grated
  • Salt to taste,( namak)
  • 1/2 cup sour cream
  • 1/2 cup tomato salsa sauce


  • Heat oil in a pan. Add onions and garlic and sauté for 2 minutes.
  • Add tomatoes, red chilli powder and salt and sauté for another 2 -3 minutes.
  • Now add corn, bell pepper and the boiled red kidney beans. (Reserve the water/boiling liquer).
  • Add some ( around 1 ¼ cup or as required) reserved boiling liquer and let it cook for about 5-6 minutes.
  • Once it is cooked, gently mash this filling. Now it is ready to be used.
  • Take a leftover roti(chapati) and fill it half with the prepared red kidney bean filling.
  • Grate some cheese on top.
  • Fold the roti in half or roll them.
  • Assemble all the roti’s(chapatis) in the similar manner,using up all the filling.
  • Now take another pan and heat some oil in it.
  • Put the prepared roti rolls in the pan and cook it for 1-2 minutes, or until they are crispy and brown on both sides.
  • Remove the roti rolls in a plate. Cut the roti’s in half, diagonally.
  • Serve tworolls of refried beans in roti per plate ,accompanied with salsa and sour cream.Tip: You can also try it in breads and take care while cooking chapatis, otherwise they may get burn.

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