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georgian

Lobiani Style Bean Stuffed Fried Bread Round

This pan-fried dish pairs cooked red kidney beans, drained with all-purpose flour, plain yogurt and baking powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch Snack
medium
Balanced Vegetarian High satiety
300 kcal 2000 kcal
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Estimated macros per portion

22 g Protein
90 g Carbohydrates
24 g Fat
13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 64g all-purpose flour 233 kcal
  • 57g plain yogurt 35 kcal
  • 3g baking powder 3 kcal
  • 142g cooked red kidney beans, drained 180 kcal
  • 50g onion, finely chopped 20 kcal
  • 13g sunflower oil 115 kcal
  • 9g unsalted butter 65 kcal
  • 1g ground coriander 3 kcal
  • 1g black pepper 2 kcal
  • 2g salt 0 kcal
  • 7g water 0 kcal

Cooking instructions

  1. all-purpose flourplain yogurtbaking powdersaltwater
    Mix flour, yogurt, baking powder, salt, and 10 ml water to form a soft dough. Knead 2-3 minutes, cover, and rest 10 minutes.
  2. cooked red kidney beansonionground corianderblack peppersalt
    Mash beans with fried onion, ground coriander, and black pepper until mostly smooth; salt to taste.
  3. cooked red kidney beans
    Divide dough into two pieces. Flatten one piece, add bean filling, pinch closed, then gently flatten into a thick 6-7 inch round. Repeat with second piece.
  4. sunflower oilwater
    Heat oil in a skillet over medium. Fry each round 3-4 minutes per side until deep golden and cooked through; add a splash of water and cover for 1 minute if needed to cook the center.
  5. unsalted butter
    Brush with butter off heat, cut into wedges, and serve warm.

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