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.
never tried rajma chapathi…..
yummy and healthy!!!
Spill the Spices
Paratha looks yummy and healthy too.
Vardhini
CooksJoy
Healthy and delicious looking parathas..
I also make this paratha with a variation..looks nice n perfect
Thanks for posting such a healthy -tasty paratha 🙂
lovely parathas, rajama n roti in one go :)..yum !!
Good 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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Yummy,healthy and filling paratha recipe….looks delicious.
Really new n yummy
Looks perfect. Piece of butter can be topped 🙂
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 🙂
great way to use left over rajma.. the paratha looks yum..
I love stuffed parathas as they are a perfect meal by itself.Rajma stuffing is interesting!
Healthy and nutritious parathas,simply love the filling.
they do look really yum
very tasty looking parathas……nice texture…i have also posted a Rajma recipe today 🙂
Great preparation & presentation as always.
Lovely paratha and healthy too 🙂 Nice BG sharmi.
Healthy, delicious parathas!!
Prathima Rao
Prats Corner
Yummy and healthy parathas,lovely clicks…..
that's innovative to use rajma for the stuffing!
whaoo never tried parathas with rajma….looks different…yummm…
Looks good. It is a perfect meal. What variety of rajma did you use?
@Srimathi : I used white rajma as mentioned in 'my notes' section.
Perfectly done. Stuffing rajma is a good idea.
Nice one! Never tried with Rajma before. Thanks for the idea.
Thats such a great paratha recipe! So nutritious and delicious.
I know few who do not like rajma.. this is a good way to serve it to them!
Perfect parathas with very nutritious n yummy stuffing…looks inviting!!
Very nice – I make dal and bean parathas in a similar way!!
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.
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 !
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 !!
Hi Sharmi, I tried this n was soooper tasty!!! I ve become a fan of u!!! Keep rocking….
Hi…wanted to know whether this stuffing can be made n kept the earlier night to be used the next day
If you are making it previous night then refrigerate it and you can use it till next day afternoon
Hi Sharmi,
Cloves in the ingredients is not used in the recipe.
Please clarify.
Please check step 2, I have mentioned to pressure cook rajma with cloves