In a large mixing bowl, combine whole wheat flour, salt, and water to form a soft, smooth dough.

Set the dough aside to rest.

Grind the cooked black beans into a coarse paste.

Heat oil in a pan and add cumin seeds.

Once the cumin seeds splutter, add the black bean paste.

Stir in red chili powder, garam masala powder, and salt.

Cook on low heat for a few minutes, then remove from heat.

Divide the paratha dough into 5-6 equal balls.

Dust each ball with all-purpose flour and flatten with a rolling pin.

Place 1-2 tablespoons of black bean masala on the flattened dough.

Cover the masala with the dough and roll it into a ball again.

Roll the ball into a paratha.

Cook the paratha on a hot Tawa (griddle) drizzled with oil until well cooked on both sides.

Serve hot with raita and pickle.