Easy to put together, these Rajma parathas can be served by themselves and serve as any meal – breakfast, lunch or dinner! This recipe by Sandhaya’s Kitchen has been a savior especially if you have leftover Rajma from the previous day.

A tasty meal for the whole family, these parathas are friendly with diabetics making them healthy and yummy.

Ingredients

Chapathi Dough

• 2 Cups Whole Wheat Flour
• 1 Cup of Water + few tsp Approx. 55%
• Salt 1 Tsp
• 1 Tsp Oil It can be sunflower, vegetable or even sesame oil

 Paratha Filling

• 1 Tsp Sunflower Oil
• 11/2 Cup Cooked Kidney Beans/ Rajma
• 1 Tbsp freshly grated Ginger
• 1 medium sized onion finely chopped
• 1/2- 1 Tsp Chilli Powder add more if you like it spicy
• 1/2 Tsp Cumin Powder
• 3/4 Tsp Garam Masala
• 2 Tsp Coriander leaves
• Oil/Ghee as needed for making Parathas
• 1 Tsp Lemon Juice

 Method

To Prepare the Dough, By Hand

• Add whole wheat flour, salt to a mixing bowl. Add water in a steady stream and knead them until well combined. Add the oil and knead them again until the dough is soft, supple and not sticky. Cover and set it aside for at least 20 minutes before you make the paratha.

To Prepare Paratha Filling (This can be done in 2 methods)

 First Method

• In a food processor, add cooked kidney beans, coriander leaves, ginger, onions, cumin powder, chilli powder, garam masala, salt and whizz until the kidney beans is mashed and the rest of the ingredients are well combined. Heat oil in a frying pan, add the kidney beans mixture, lemon juice and cook for a few minutes until any water left is evaporated.

 Second Method

• Mash the Kidney beans and set aside. Finely chop the onions, coriander leaves with stainless steel knife and set aside.
• Heat Oil in a pan, add onion, ginger paste and sauté for 2 minutes. Add the mashed kidney beans, spice powders, lemon juice, salt to the frying pan and cook until well combined.

How to make Rajma Paratha

• Divide the dough into 10 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin disk of 5cm or so. Spread 1/2 a tsp of oil in the middle of the rolled dough, place the kidney beans/ rajma paratha mixture right in the middle leaving space in the edges to seal.
• Starting right from the edge, begin pleating and seal the filling mixture with the dough. Dust some flour and roll the dough gently, ensuring the filling doesn't come out.
• Heat a non-stick pan / tawa to a high temperature. Place the rolled Rajma paratha on the tawa and cook for a 1-1.5 minutes or so. When the base is cooked, flip the paratha and cook again.
• Spread a teaspoon of oil on part cooked paratha. Flip again and you will find the paratha cooked nicely with a couple of charred/black spots. Spread some more oil and you will find the paratha puffs up really well.
• You may even use spatulas to press the edges of the dough, just to ensure they cook well.
• Remove the cooked parathas from the flame into a casserole and keep them covered.
• Serve warm Rajma Paratha in dining plate with lots of yogurt.