Rajma Cheese Paratha

by Tarla Dalal

Added to 451 cookbooks
This recipe has been viewed 4210 times

These spicy kidney bean, cheese and spring onion stuffed parathas have now become a favourite with my family and friends. On several occasions, I have used this rajma filling to make delicious grilled sandwiches! Take my word for it - this paratha meal tastes terrific!

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Preparation Time : 15 mins.
Cooking Time: 40 mins.
Makes 4 Paratha.
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Ingredients

For the dough
1 cup whole wheat flour (gehun ka atta)
1 tbsp oil
salt to taste

For the rajma filling
1/4 cup red rajma (kidney beans), soaked
1/2 cup chopped onions
2 tsp grated ginger (adrak)
1 large garlic clove, chopped
1 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander (dhania) powder
1/4 cup curds (dahi)
1 tbsp chopped coriander (dhania)
1 tbsp oil
salt to taste

Other ingredients
2 to 3 spring onions with greens, finely chopped
4 tbsp grated processed cheese
oil for cooking

For serving
Tomato Corn Chutney

Method

For the dough

Combine all the ingredients and knead into a soft dough using enough water.
Divide the dough into 4 equal portions.
Roll out each portion into a 200 mm. (8") diameter circle.
Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.

For the rajma filling

Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked.
Drain any excess liquid and keep aside.
Heat the oil in a pan, add the onions, ginger and garlic and saute till the onions are light brown in colour.
Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.
Add the cooked beans and mix well.
Add the curds and continue cooking till the mixture is dry.
Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.

How to proceed

Place one chapati on a dry surface and spread one portion of the rajma filling in the centre of the chapati.
Sprinkle some spring onions and 1 tablespoon of cheese.
Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
Seal the edges with a little water.
Repeat to make 3 more parathas.
Cook on both sides, using a little oil till the parathas are golden brown.
Serve hot with tomato corn chutney.

RECIPE SOURCE : TV Meals