Rajma Parathas

by Alisha_Savla

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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

Stuffed Veg Parathas All-in-one Parathas Tava Pan

Preparation Time: 20 mins Cooking Time: 15 mins Total Time: 35 mins Makes 2 serving

Ingredients

For The Stuffing
1 cup rajma (kidney beans) , soaked
1 tbsp tomato puree
1 medium sized finely chopped onion
3 tbsp chopped coriander (dhania)
salt to taste
1/2 tbsp garam masala
1 tbsp rajma (kidney beans) masala
1/4 tbsp dried mango powder (amchur) powder
1/2 tsp sugar
2 tbsp oil
1/2 tbsp cumin seeds (jeera)
1 tbsp cahewnut paste
1/2 tbsp chilli powder
1/2 tbsp turmeric powder (haldi)
1/2 tsp cloves (laung / lavang) powder
1/2 tsp freshly ground black pepper (kalimirch)

For The Paratha
1 cup whole wheat flour (gehun ka atta)
2 tbsp plain flour (maida)
salt to taste
lukewarm water
1 tbsp cumin seeds (jeera)
3 tbsp oil
ghee for cooking the parathas

For Serving
butter and tomato ketchup

Method

The paratha

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.

For the stuffing

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.

How to proceed.

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.