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    You are here: Home / RandomPosts / Rajma Paratha

    Rajma Paratha

    June 13, 2012 by Sharmilee J 39 Comments

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    Rajma Paratha is a flavoured 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. How to cook Rajma Paratha is presented in this post with step by step pictures.Rajma Paratha Recipe

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    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?!

    More paratha recipes

    Rajma Paratha RecipePinIf you have any more questions about this rajma paratha recipe do mail me at [email protected] 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.

    Rajma Paratha
    Print Recipe Pin Recipe

    Rajma Paratha

    Rajma Paratha is a scaly, strong flavoured 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. How to cook Rajma Paratha is presented in this post with step by step pictures.
    Prep Time20 mins
    Cook Time30 mins
    Soaking time8 hrs
    Total Time8 hrs 50 mins
    Servings6 parathas
    AuthorSharmilee J

    Ingredients

    For the paratha:

    • 1.5 cups wheat flour
    • salt to taste
    • oil to roast

    For the stuffing:

    • 1/2 cup rajma / kidney bean
    • 1 clove optional
    • 1 tsp jeera
    • 1 onion
    • 1/2 tsp ginger garlic paste
    • a generous pinch turmeric powder
    • 1/2 tsp red chilli powder
    • 1/2 tsp garam masala powder
    • salt to taste
    • 1/2 tbsp coriander leaves finely chopped
    • 1 tsp 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(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 Rajma Paratha hot with raita or your favourite side dish.

    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.
    Nutrition Facts
    Rajma Paratha
    Amount Per Serving (50 g)
    Calories 158 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.3g2%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 651mg28%
    Potassium 130mg4%
    Carbohydrates 29g10%
    Fiber 2g8%
    Sugar 1g1%
    Protein 5g10%
    Vitamin A 56IU1%
    Vitamin C 2mg2%
    Calcium 17mg2%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Rajma Paratha

    1. In a wide bowl add wheat flour salt and required water , mix well and knead it form a soft dough as chapathi dough.
      How to make rajma paratha - Step1Pin
    2. 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.
      How to make rajma paratha - Step2Pin
    3. 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.
      How to make rajma paratha - Step3Pin
    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.
      How to make rajma paratha - Step4Pin
    5. 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.
      How to make rajma paratha - Step5Pin
    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 doesnt stick. Heat a dosa tawa , transfer the rajma parathas, drizzle little oil and cook on both sides until born spots appear.
      How to make rajma paratha - Step6Pin

    Serve hot with raita or your favourite sidedish.
    Rajma Masala Recipe

    Pin

    Expert Tips

    • 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.

    Rajma Masala RecipePin

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    Filed Under: Breakfast Ideas, Lunchbox Recipes - Tiffin Items, North Indian, RandomPosts, Roti / Paratha

    Reader Interactions

    Comments

    1. Apputty

      June 13, 2012 at 2:34 am

      never tried rajma chapathi…..

      Reply
    2. Sona

      June 13, 2012 at 2:38 am

      yummy and healthy!!!

      Spill the Spices

      Reply
    3. Vardhini

      June 13, 2012 at 2:46 am

      Paratha looks yummy and healthy too.

      Vardhini
      CooksJoy

      Reply
    4. Reshmi Mahesh

      June 13, 2012 at 2:57 am

      Healthy and delicious looking parathas..

      Reply
    5. Prathibha

      June 13, 2012 at 3:44 am

      I also make this paratha with a variation..looks nice n perfect

      Reply
    6. GeethuSathiyaN

      June 13, 2012 at 4:08 am

      Thanks for posting such a healthy -tasty paratha 🙂

      Reply
    7. Sobha Shyam

      June 13, 2012 at 4:26 am

      lovely parathas, rajama n roti in one go :)..yum !!

      Reply
    8. spusht

      June 13, 2012 at 4:34 am

      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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      Giveaway # 1 – Cupcake Carrier – Bake n' Take!

      Reply
    9. Valarmathi Sanjeev

      June 13, 2012 at 4:38 am

      Yummy,healthy and filling paratha recipe….looks delicious.

      Reply
    10. Akila

      June 13, 2012 at 4:46 am

      Really new n yummy

      Reply
    11. Kavitha Bhargav

      June 13, 2012 at 4:49 am

      Looks perfect. Piece of butter can be topped 🙂

      Reply
    12. Nithya

      June 13, 2012 at 4:51 am

      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 🙂

      Reply
    13. Kitchen Boffin

      June 13, 2012 at 5:37 am

      great way to use left over rajma.. the paratha looks yum..

      Reply
    14. Divya Kudua

      June 13, 2012 at 5:50 am

      I love stuffed parathas as they are a perfect meal by itself.Rajma stuffing is interesting!

      Reply
    15. Priya

      June 13, 2012 at 7:06 am

      Healthy and nutritious parathas,simply love the filling.

      Reply
    16. An Open Book

      June 13, 2012 at 8:25 am

      they do look really yum

      Reply
    17. Roshan

      June 13, 2012 at 1:00 pm

      very tasty looking parathas……nice texture…i have also posted a Rajma recipe today 🙂

      Reply
    18. Alpana

      June 13, 2012 at 1:19 pm

      Great preparation & presentation as always.

      Reply
    19. Pavithra Elangovan

      June 13, 2012 at 1:36 pm

      Lovely paratha and healthy too 🙂 Nice BG sharmi.

      Reply
    20. Prathima Rao

      June 13, 2012 at 1:50 pm

      Healthy, delicious parathas!!
      Prathima Rao
      Prats Corner

      Reply
    21. Nalini's Kitchen

      June 13, 2012 at 2:05 pm

      Yummy and healthy parathas,lovely clicks…..

      Reply
    22. Anisha Ranjit

      June 13, 2012 at 4:16 pm

      that's innovative to use rajma for the stuffing!

      Reply
    23. Lav

      June 13, 2012 at 5:11 pm

      whaoo never tried parathas with rajma….looks different…yummm…

      Reply
    24. Srimathi

      June 13, 2012 at 11:37 pm

      Looks good. It is a perfect meal. What variety of rajma did you use?

      Reply
    25. Sharmilee! :)

      June 14, 2012 at 1:33 am

      @Srimathi : I used white rajma as mentioned in 'my notes' section.

      Reply
    26. Shabitha Karthikeyan

      June 14, 2012 at 2:58 am

      Perfectly done. Stuffing rajma is a good idea.

      Reply
    27. Shobha Kamath

      June 14, 2012 at 10:29 am

      Nice one! Never tried with Rajma before. Thanks for the idea.

      Reply
    28. Rachana

      June 14, 2012 at 4:00 pm

      Thats such a great paratha recipe! So nutritious and delicious.

      Reply
    29. radha

      June 14, 2012 at 7:03 pm

      I know few who do not like rajma.. this is a good way to serve it to them!

      Reply
    30. Sangeetha

      June 14, 2012 at 7:16 pm

      Perfect parathas with very nutritious n yummy stuffing…looks inviting!!

      Reply
    31. Apu

      June 14, 2012 at 9:33 pm

      Very nice – I make dal and bean parathas in a similar way!!

      Reply
    32. ranjanithiagu

      June 16, 2012 at 9:51 pm

      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.

      Reply
    33. Aparna Swaminath

      June 18, 2012 at 7:13 am

      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 !

      Reply
    34. yash

      November 20, 2012 at 12:24 pm

      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 !!

      Reply
    35. Sowmi

      March 16, 2015 at 9:51 pm

      Hi Sharmi, I tried this n was soooper tasty!!! I ve become a fan of u!!! Keep rocking….

      Reply
    36. prajakta

      June 23, 2015 at 4:58 am

      Hi…wanted to know whether this stuffing can be made n kept the earlier night to be used the next day

      Reply
      • SHARMILEE J

        June 24, 2015 at 2:23 am

        If you are making it previous night then refrigerate it and you can use it till next day afternoon

        Reply
    37. Shruthi

      November 20, 2017 at 7:14 pm

      Hi Sharmi,

      Cloves in the ingredients is not used in the recipe.
      Please clarify.

      Reply
      • Sharmilee J

        January 15, 2018 at 11:51 am

        Please check step 2, I have mentioned to pressure cook rajma with cloves

        Reply

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