Chapatti rolls with Mexican bean

Ingredients for Mexican filling

  • 1 cup rajma soaked for 6-8 hours
  • 250g packet of button mushrooms
  • 1 red and yellow capsicum
  • ½ cup green onions, garlic and
  • ½ tsp chilli flakes
  • ½ tsp oregano leaves
  • Brown sugar
  • 2 tbsp olive oil
  • Salt to taste


  • Boil the rajma in some water in a pressure cooker till tender.
  • Reduce the flame after the first whistle and let cook till another 3-4 whistles (about 10-15 minutes)
  • Slice the mushrooms lengthwise into thin pieces.
  • Cut capsicum into similar strips.
  • Cut onions also length-wise.
  • Cut garlic into small pieces.
  • Put 2 tbsp of olive oil in a kadhai, sauté onions and garlic. Add capsicum and
  • Mash half of the boiled rajma and add into the mix in the kadhai.
  • Follow it with the remainder of the whole boiled rajma.
  • Add ½ tsp chilli flakes, ½ tsp oregano leaves and salt to taste.
  • Add a teaspoon of brown sugar to get the Mexican flavour.
  • If you want it spicy, add ½ tsp red chilli powder as well.