Rajma Paratha Recipe – Ingredients
Recipe Category: Main | Recipe Cuisine: North Indian
For the paratha:
Wheat Flour – 1.5 cups
Salt – to taste
Oil – toast
For the stuffing:
Rajma(Kidney Bean) – 1/2 cup
Cloves – 1 (optional)
Jeera – 1 tsp
Onion – 1
Ginger Garlic paste – 1/2 tsp
Turmeric powder – a generous pinch
Red chilli powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Salt – to taste
Coriander leaves – 1/2 tbsp finely chopped
Oil – 1 tsp
- In a wide bowl add wheat flour salt and required water , mix well and knead it form a soft dough as chapathi dough.
- Soak rajma overnight(atleast for 6-8 hrs), rinse it well. Pressure cook rajma with enough water and cloves for 5-6 whistles or until soft.Drain water and reserve it as we will be adding it later. Smash it up and set aside.In a pan heat oil – add jeera , allow it to crackle.
- Then add onion, ginger garlic paste and fry till it is slightly browned. Then add the smashed up rajma.Add red chilli, garam masala, turmeric powders and required salt.Add the reserved boiled rajma water.
- Bring it to a pasty consistency for all the masalas to get blended well, allow for a boil then cook till it forms a whole mass. Add coriander leaves and switch it off.
- The stuffing should be semi thick and not dry, set aside. Flour the surface and roll the chappathi dough slightly thicker. Then add rajma stuffing at the center and gather the dough from all sides like shown below.
- Seal it finely. Now again flatten it slightly with your palms and then start rolling gently. Roll it without the filling oozing out. Dust flour so that it doesnt stick. Heat a dosa tawa , transfer the rajma parathas, drizzle little oil and cook on both sides until born spots appear.
Serve hot with raita or your favourite sidedish.
- I have used the jamun rajma, you can also use the white variety.
- Adding cloves with rajma while pressure cooking gives a nice masala flavour to the stuffing.
- While rolling for the first time dont give more pressure in the center as the filling is going to be placed in the center and rolled again so make sure the center part is little thicker.
- Gently roll the parathas and dust flour as and when needed.
- Roll your parathas thick or thin as you like it. But stuffed parathas are good when they are a bit thicker as when rolled thin the filling starts to ooze out.