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    You are here: Home / RandomPosts / Rajma Paratha

    Rajma Paratha

    Last Updated On: Nov 28, 2024 by Sharmilee J

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    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 served with curd

    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?!

    Jump to:
    • About Rajma Paratha
    • Rajma Paratha Ingredients
    • How to make Rajma Paratha Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    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.

    rajma paratha served with curd

    Similar Recipes

    • Methi Paratha
    • Aloo Paratha
    • Cheese Paratha
    • Plain Paratha
    • Methi Thepla

    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.

    how to make rajma paratha step1

    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.

    how to make rajma paratha step2

    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.

    how to make rajma paratha step3

    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 step4

    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.

    how to make rajma paratha step5

    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.

    how to make rajma paratha step6

    Serve hot with raita or your favorite side dish.

    rajma paratha served with curd

    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.

    rajma paratha served with curd

    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

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    Rajma Paratha Recipe

    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.
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Soaking time8 hours hrs
    Total Time8 hours hrs 50 minutes mins
    Servings6 parathas
    AuthorSharmilee J

    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.
    Nutrition Facts
    Rajma Paratha Recipe
    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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    Filed Under: Breakfast Ideas, Lunchbox Recipes - Tiffin Items, North Indian, RandomPosts, Roti / Paratha, youmaylike

    Reader Interactions

    Comments

    1. Apputty

      June 13, 2012 at 2:34 am

      never tried rajma chapathi…..

      Reply
    2. Reshmi Mahesh

      June 13, 2012 at 2:57 am

      Healthy and delicious looking parathas..

      Reply
    3. Prathibha

      June 13, 2012 at 3:44 am

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

      Reply
    4. GeethuSathiyaN

      June 13, 2012 at 4:08 am

      Thanks for posting such a healthy -tasty paratha 🙂

      Reply
    5. Sobha Shyam

      June 13, 2012 at 4:26 am

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

      Reply
    6. Valarmathi Sanjeev

      June 13, 2012 at 4:38 am

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

      Reply
    7. Akila

      June 13, 2012 at 4:46 am

      Really new n yummy

      Reply
    8. Kavitha Bhargav

      June 13, 2012 at 4:49 am

      Looks perfect. Piece of butter can be topped 🙂

      Reply
    9. 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
    10. Kitchen Boffin

      June 13, 2012 at 5:37 am

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

      Reply
    11. 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
    12. Priya

      June 13, 2012 at 7:06 am

      Healthy and nutritious parathas,simply love the filling.

      Reply
    13. An Open Book

      June 13, 2012 at 8:25 am

      they do look really yum

      Reply
    14. Roshan

      June 13, 2012 at 1:00 pm

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

      Reply
    15. Alpana

      June 13, 2012 at 1:19 pm

      Great preparation & presentation as always.

      Reply
    16. Pavithra Elangovan

      June 13, 2012 at 1:36 pm

      Lovely paratha and healthy too 🙂 Nice BG sharmi.

      Reply
    17. Prathima Rao

      June 13, 2012 at 1:50 pm

      Healthy, delicious parathas!!
      Prathima Rao
      Prats Corner

      Reply
    18. Nalini's Kitchen

      June 13, 2012 at 2:05 pm

      Yummy and healthy parathas,lovely clicks…..

      Reply
    19. Anisha Ranjit

      June 13, 2012 at 4:16 pm

      that's innovative to use rajma for the stuffing!

      Reply
    20. Lav

      June 13, 2012 at 5:11 pm

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

      Reply
    21. Srimathi

      June 13, 2012 at 11:37 pm

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

      Reply
    22. Sharmilee! :)

      June 14, 2012 at 1:33 am

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

      Reply
    23. Shabitha Karthikeyan

      June 14, 2012 at 2:58 am

      Perfectly done. Stuffing rajma is a good idea.

      Reply
    24. Shobha Kamath

      June 14, 2012 at 10:29 am

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

      Reply
    25. Rachana

      June 14, 2012 at 4:00 pm

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

      Reply
    26. 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
    27. Sangeetha

      June 14, 2012 at 7:16 pm

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

      Reply
    28. Apu

      June 14, 2012 at 9:33 pm

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

      Reply
    29. 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
    30. 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
    31. 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
    32. 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
    33. 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
    34. 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
    4.80 from 5 votes (5 ratings without comment)

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