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Rajam Chaval is an authentic Punjabi Dish. Rajma Paratha is for people who like rajma but don't have craving for rice.
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Rajma Parathas recipe - How to make Rajma Parathas
Preparation Time:    Cooking Time:    Total Time:
Makes 2 serving
- Boil the soaked rajma upto 60%, drain and roughly grind in a mixer. Keep aside.
- Combine the wheat flour, plain flour, salt, cumin seeds and oil in a deep bowl.
- Add lukewarm water and knead into a soft dough. Cover and let it rest for 30 minutes.
- Heat oil in a pan, add the cumin seeds.
- When the seeds crackle add the onions and saute till translucent. Add the tomato puree and cook for 2 minutes.
- Add salt, amchur powder, garam masala, rajma masala, chilli powder, clove powder, black pepper powder and sugar. Mix well.
- Add the boiled and ground rajma, cashewnut paste and cook for 2 minutes. Add the coriander and mix well. Keep aside to cool.
- Divide the dough into equal portions.
- Roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.
- Place a little stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
- Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
- Repeat with the remaining dough and stuffing to make more parathas.
- Serve immediately with butter and tomato ketchup.
This recipe was contributed by Alisha_Savla on 21 Mar 2016
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