Cheesy baked bean parcels

These baked bean parcels are sometimes found in the short eat shops. This is one of the modern snack recipes as baked beans probably weren't around during the old days.
Although the ones sold in the shops have no cheese.  The idea came to me from a recipe I found in a Tarla Dalal cookbook where she made these baked bean parcels using Parata instead of chapati. I used leftover Roshi as there is always some Roshi left over during the month of Ramadhan. 

I prepared the baked beans almost the same as the one I prepared the spicy baked beans but made it quite dry, mash the beans a bit.  Then cooled so it doesn't make the Roshi soggy.

Place the bean filling in the center of the Roshi. Add some grated cheese ..

and then fold the Roshi and then roll the ends sealing with some flour paste. 

Once all the parcels are done, heat a frying pan with some oil and a knob of butter. Place the parcels seam side down and then cook till its golden. Flip it over to cook the other side.  Drain on the kitchen paper and serve warm.

Yield: 8-10 parcels

Author: Nammi

Cheesy baked bean parcels

prep time: 30 mins cook time: 20 mins total time: 50 mins

ingredients:

• 8-10 leftover roshi or chapatti
• 1 can of baked beans
• 1 can tuna ( oil or water drained)
• 1/2 scotch bonnet, sliced
• 1/2 tsp dried chilli powder
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper
• 1 small or medium onion, finely chopped
• 1-2 cloves garlic, grated
• 10 curry leaves, finely chopped
•  about 25 g grated cheddar cheese
• 2-3 tbsp oil ( vegetable oil)
• 1 tbsp flour mixed with 3-4 tbsp water
• butter or ghee ( 2 tbsp)

instructions:

How to cook Cheesy baked bean parcels

1. Prepare the baked bean filling,  heat 2 tbsp oil,  add onion and saute till it softens and starts to go translucent. 
2. Add garlic and curry leaves and stir for 1 minute.  
3. Add scotch bonnet pepper, baked beans and flake in the tuna and the ground spices. Stir and add in 1/4 cup water and cook on low heat.   Once it boils and simmers and thickens, stir occasionally to prevent it from burning, and switch off. ( the filling should be quite dry with just a little sauce). Season very sparing with salt as you will be adding cheese and the baked beans itself is already seasoned.
4. To make the parcels,  prepare a paste of flour and water to use to seal the parcels. 
5. Take a roshi or a chapati, place a generous spoon of baked bean filling and add a small handful of cheese.
6. Fold the two sides in. Then take one side ( see pictures above) and fold it up so the filling is sealed in. Use the flour paste to secure the parcel end. 
7. Repeat with the remaining roshi. 
8. Taking a frying pan, add a tablespoon of ghee or butter and a little drizzle of oil.  Heat the pan on a medium flame. Once it is hot, add the parcels sealed side down.  Cook till that side is lightly golden,  turn it over carefully and cook the other side.  Drain any excess oil on a kitchen tissue. 

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