Rajma Cheese Parathas
by Tarla Dalal
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Added to 190 cookbooks
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A mouth-watering recipe loaded with protein, iron and zinc is the best way to give all that your eyes need.
- 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 circular chapati.
- Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.
- Drain the rajma, 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 sauté 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 rajma 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.
- 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 ¾ 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.
Nutrient values per paratha
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