Rajma Paratha is a stuffed paratha variety with rajma filling…it is healthy too with a additional reason its easy to whip up and needs no side dish as it tastes good even as such may be just raita to finish it up. I had just 1/2 cup of left over rajma waiting to get used and this time wanted to try a paratha with it. Even hubby who is not a fan of rajma loved the parathas – Now is that enough to tempt you to try these?! 🙂
Rajma Paratha Recipe – Ingredients
Preparation Time : 8hrs soaking time | Cooking Time : 25 mins | Makes : 6 parathas
Recipe Category: Main | Recipe Cuisine: North Indian
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
Method:
- 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.
My Notes:
- 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.
Apputty says
June 13, 2012 at 2:34 amnever tried rajma chapathi…..
Sona says
June 13, 2012 at 2:38 amyummy and healthy!!!
Spill the Spices
Vardhini says
June 13, 2012 at 2:46 amParatha looks yummy and healthy too.
Vardhini
CooksJoy
Reshmi Mahesh says
June 13, 2012 at 2:57 amHealthy and delicious looking parathas..
Prathibha says
June 13, 2012 at 3:44 amI also make this paratha with a variation..looks nice n perfect
GeethuSathiyaN says
June 13, 2012 at 4:08 amThanks for posting such a healthy -tasty paratha 🙂
Sobha Shyam says
June 13, 2012 at 4:26 amlovely parathas, rajama n roti in one go :)..yum !!
spusht says
June 13, 2012 at 4:34 amGood one, but I think I would still prefer eating the Rajma Masala. For some reason I like eating the whole bean instead of mashed 😀
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Valarmathi Sanjeev says
June 13, 2012 at 4:38 amYummy,healthy and filling paratha recipe….looks delicious.
Akila says
June 13, 2012 at 4:46 amReally new n yummy
Kavitha Bhargav says
June 13, 2012 at 4:49 amLooks perfect. Piece of butter can be topped 🙂
Nithya says
June 13, 2012 at 4:51 amI have made this a couple of times and used to love its taste. Rajma is kind of bland, so such recipes infact add taste to it 🙂
Nice clicks. Like the blue background 🙂
Kitchen Boffin says
June 13, 2012 at 5:37 amgreat way to use left over rajma.. the paratha looks yum..
Divya Kudua says
June 13, 2012 at 5:50 amI love stuffed parathas as they are a perfect meal by itself.Rajma stuffing is interesting!
Priya says
June 13, 2012 at 7:06 amHealthy and nutritious parathas,simply love the filling.
An Open Book says
June 13, 2012 at 8:25 amthey do look really yum
Roshan says
June 13, 2012 at 1:00 pmvery tasty looking parathas……nice texture…i have also posted a Rajma recipe today 🙂
Alpana says
June 13, 2012 at 1:19 pmGreat preparation & presentation as always.
Pavithra Elangovan says
June 13, 2012 at 1:36 pmLovely paratha and healthy too 🙂 Nice BG sharmi.
Prathima Rao says
June 13, 2012 at 1:50 pmHealthy, delicious parathas!!
Prathima Rao
Prats Corner
Nalini's Kitchen says
June 13, 2012 at 2:05 pmYummy and healthy parathas,lovely clicks…..
Anisha Ranjit says
June 13, 2012 at 4:16 pmthat's innovative to use rajma for the stuffing!
Lav says
June 13, 2012 at 5:11 pmwhaoo never tried parathas with rajma….looks different…yummm…
Srimathi says
June 13, 2012 at 11:37 pmLooks good. It is a perfect meal. What variety of rajma did you use?
Sharmilee! :) says
June 14, 2012 at 1:33 am@Srimathi : I used white rajma as mentioned in 'my notes' section.
Shabitha Karthikeyan says
June 14, 2012 at 2:58 amPerfectly done. Stuffing rajma is a good idea.
Shobha Kamath says
June 14, 2012 at 10:29 amNice one! Never tried with Rajma before. Thanks for the idea.
Rachana says
June 14, 2012 at 4:00 pmThats such a great paratha recipe! So nutritious and delicious.
radha says
June 14, 2012 at 7:03 pmI know few who do not like rajma.. this is a good way to serve it to them!
Sangeetha says
June 14, 2012 at 7:16 pmPerfect parathas with very nutritious n yummy stuffing…looks inviting!!
Apu says
June 14, 2012 at 9:33 pmVery nice – I make dal and bean parathas in a similar way!!
ranjanithiagu says
June 16, 2012 at 9:51 pmwow… sharmi. Its great to be(e) like u..Ur recipes and photographys are very very good. I always try ur recipes
especially tiffin and baked items. u r doing great busy bee…. plz give tips in handcrafts.
Aparna Swaminath says
June 18, 2012 at 7:13 amHi Sharmilee
I have been reading and trying out your receipes from the past few months. Your Effort and involvement is truly commendable and a big success too.
The Photographs of the steps is an excellent idea . And this receipe on Rajma has been really very tasty and yummy. Folks at home loved it, and guess this is the Best Paratha i have ever tried. Kudos !
yash says
November 20, 2012 at 12:24 pmHi..I would like to say myself as a great fan of you….It has become my time pass to go through your recipes and ofcourse tried many ..It really came out very well ..You simply rock !!
Sowmi says
March 16, 2015 at 9:51 pmHi Sharmi, I tried this n was soooper tasty!!! I ve become a fan of u!!! Keep rocking….
prajakta says
June 23, 2015 at 4:58 amHi…wanted to know whether this stuffing can be made n kept the earlier night to be used the next day
SHARMILEE J says
June 24, 2015 at 2:23 amIf you are making it previous night then refrigerate it and you can use it till next day afternoon
Shruthi says
November 20, 2017 at 7:14 pmHi Sharmi,
Cloves in the ingredients is not used in the recipe.
Please clarify.
Sharmilee J says
January 15, 2018 at 11:51 amPlease check step 2, I have mentioned to pressure cook rajma with cloves