Rajma Parathas

Rajma Parathas

This recipe has been viewed 1324 times

Rajam Chaval is an authentic Punjabi Dish. Rajma Paratha is for people who like rajma but don't have craving for rice.

Rajma Parathas recipe - How to make Rajma Parathas

Preparation Time:    Cooking Time:    Total Time:     Makes 2 serving


For The Stuffing
1 cup rajma (kidney beans) , soaked
1 tbsp tomato puree
1 medium sized finely chopped onion
3 tbsp chopped coriander (dhania)
salt to taste
1/2 tbsp garam masala
1 tbsp rajma (kidney beans) masala
1/4 tbsp dried mango powder (amchur) powder
1/2 tsp sugar
2 tbsp oil
1/2 tbsp cumin seeds (jeera)
1 tbsp cahewnut paste
1/2 tbsp chilli powder
1/2 tbsp turmeric powder (haldi)
1/2 tsp cloves (laung / lavang) powder
1/2 tsp freshly ground black pepper (kalimirch)

For The Paratha
1 cup whole wheat flour (gehun ka atta)
2 tbsp plain flour (maida)
salt to taste
lukewarm water
1 tbsp cumin seeds (jeera)
3 tbsp oil
ghee for cooking the parathas

For Serving
butter and tomato ketchup

  1. Boil the soaked rajma upto 60%, drain and roughly grind in a mixer. Keep aside.

The paratha

    The paratha
  1. Combine the wheat flour, plain flour, salt, cumin seeds and oil in a deep bowl.
  2. Add lukewarm water and knead into a soft dough. Cover and let it rest for 30 minutes.

For the stuffing

    For the stuffing
  1. Heat oil in a pan, add the cumin seeds.
  2. When the seeds crackle add the onions and saute till translucent. Add the tomato puree and cook for 2 minutes.
  3. Add salt, amchur powder, garam masala, rajma masala, chilli powder, clove powder, black pepper powder and sugar. Mix well.
  4. Add the boiled and ground rajma, cashewnut paste and cook for 2 minutes. Add the coriander and mix well. Keep aside to cool.

How to proceed.

    How to proceed.
  1. Divide the dough into equal portions.
  2. Roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.
  3. Place a little stuffing in the centre of the circle.
  4. Bring together all the sides in the centre and seal tightly.
  5. Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
  6. Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
  7. Repeat with the remaining dough and stuffing to make more parathas.
  8. Serve immediately with butter and tomato ketchup.