Rajma Paratha is a stuffed paratha variety with rajma filling. Rajma Paratha is healthy paratha that tastes good with raita or a pickle and could be relished for breakfast, dinner or lunchbox. Learn to make Rajma Paratha with step by step pictures.
Rajma Paratha 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?!
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About Rajma Paratha
Rajma Paratha is a flatbread variety with rajma or red kidney beans stuffing inside. It is one of the healthy and tastiest paratha which my family loves. Hubby who is not fond of rajma also loves this paratha.
If you have kids who are not fond of rajma then you should try this, I am sure they will ask to make it often. There are numerous ways to make the stuffing but this version I’ve given here is the basic one yet flavorful and delicious.
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Rajma Paratha Ingredients
- Wheat Flour – Wheat flour or chapati flour is used to make the paratha dough.
- Rajma – Red kidney beans is soaked and cooked until soft and mushy then used for filling.
- Cumin seeds – Cumin seeds are spluttered for tempering.
- Onion, Ginger garlic paste – Onion and ginger garlic paste adds taste to the filling.
- Spice powders – Turmeric powder, red chili powder and garam masala powders are used
- Coriander leaves – Coriander leaves adds great flavor so do not miss it.
How to make Rajma Paratha Step by Step
1.In a wide bowl add wheat flour salt and required water, mix well and knead it form a soft dough as chapathi dough.
2.Soak rajma overnight(at least for 6-8 hours), 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.
3.Then add onion, ginger garlic paste and fry till it is slightly browned. Then add the mashed up rajma. Add red chili, garam masala, turmeric powders and required salt. Add the reserved boiled rajma water.
4.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.
5.The stuffing should be semi thick and not dry, set aside. Flour the surface and roll the chapati dough slightly thicker. Then add rajma stuffing at the center and gather the dough from all sides like shown below.
6.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 doesn’t stick. Heat a dosa tawa , transfer the rajma parathas, drizzle little oil and cook on both sides until brown spots appear.
Serve hot with raita or your favorite side dish.
Expert Tips
- I have used the red variety rajma, you can also use the white variety.
- Adding cloves with rajma while pressure cooking gives a nice masala flavor to the stuffing.
- While rolling for the first time don’t 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.
Serving and Storage
Rajma Paratha is great to serve with curd and pickle. You can store the wheat flour and stuffing in fridge for 2 days. Make parathas when you want to serve hot.
If you have any more questions about this Rajma Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Rajma Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Rajma Paratha Recipe
Ingredients
For the paratha:
- 1 and 1/2 cups wheat flour
- salt to taste
- oil or ghee to toast
For the stuffing:
- 1/2 cup red kidney beans (rajma)
- 1 clove
- 1 teaspoon jeera
- 1 medium sized onion
- 1/2 teaspoon ginger garlic paste
- 1 generous pinch turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- salt to taste
- 1 tablespoon coriander leaves finely chopped
- 1 teaspoon oil
Instructions
- 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(at least for 6-8 hours), 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 mashed up rajma. Add red chili, 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 chapati 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 doesn’t stick. Heat a dosa tawa , transfer the rajma parathas, drizzle little oil and cook on both sides until brown spots appear.
- Serve hot with raita or your favorite side dish.
Notes
- I have used the red variety rajma, you can also use the white variety.
- Adding cloves with rajma while pressure cooking gives a nice masala flavor to the stuffing.
- While rolling for the first time don’t 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
never tried rajma chapathi…..
Reshmi Mahesh
Healthy and delicious looking parathas..
Prathibha
I also make this paratha with a variation..looks nice n perfect
GeethuSathiyaN
Thanks for posting such a healthy -tasty paratha 🙂
Sobha Shyam
lovely parathas, rajama n roti in one go :)..yum !!
Valarmathi Sanjeev
Yummy,healthy and filling paratha recipe….looks delicious.
Akila
Really new n yummy
Kavitha Bhargav
Looks perfect. Piece of butter can be topped 🙂
Nithya
I 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
great way to use left over rajma.. the paratha looks yum..
Divya Kudua
I love stuffed parathas as they are a perfect meal by itself.Rajma stuffing is interesting!
Priya
Healthy and nutritious parathas,simply love the filling.
An Open Book
they do look really yum
Roshan
very tasty looking parathas……nice texture…i have also posted a Rajma recipe today 🙂
Alpana
Great preparation & presentation as always.
Pavithra Elangovan
Lovely paratha and healthy too 🙂 Nice BG sharmi.
Prathima Rao
Healthy, delicious parathas!!
Prathima Rao
Prats Corner
Nalini's Kitchen
Yummy and healthy parathas,lovely clicks…..
Anisha Ranjit
that's innovative to use rajma for the stuffing!
Lav
whaoo never tried parathas with rajma….looks different…yummm…
Srimathi
Looks good. It is a perfect meal. What variety of rajma did you use?
Sharmilee! :)
@Srimathi : I used white rajma as mentioned in 'my notes' section.
Shabitha Karthikeyan
Perfectly done. Stuffing rajma is a good idea.
Shobha Kamath
Nice one! Never tried with Rajma before. Thanks for the idea.
Rachana
Thats such a great paratha recipe! So nutritious and delicious.
radha
I know few who do not like rajma.. this is a good way to serve it to them!
Sangeetha
Perfect parathas with very nutritious n yummy stuffing…looks inviting!!
Apu
Very nice – I make dal and bean parathas in a similar way!!
ranjanithiagu
wow… 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
Hi 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
Hi..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
Hi Sharmi, I tried this n was soooper tasty!!! I ve become a fan of u!!! Keep rocking….
prajakta
Hi…wanted to know whether this stuffing can be made n kept the earlier night to be used the next day
SHARMILEE J
If you are making it previous night then refrigerate it and you can use it till next day afternoon
Shruthi
Hi Sharmi,
Cloves in the ingredients is not used in the recipe.
Please clarify.
Sharmilee J
Please check step 2, I have mentioned to pressure cook rajma with cloves