Rajma (Kidney Beans) Parathas

This Paratha comes with a  package of surprise!!!! The flavor of kidney beans mixed with tangy nature of tomatoes and spices gives a positive characteristic of sabji and bread.

(Rajma) Parathas
1 cup boiled Kidney beans
1 teaspoon cumin seeds
1 cup chopped celery
1 cup chopped tomatoes deseeded
1 teaspoon fennel seeds
1 teaspoon garam masala (homemade spices section)
1 ¼ teaspoon salt
1 teaspoon sugar
1 chopped green chilli
½ teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon dry mango powder
1 teaspoon coriander powder
½ cup chopped cilantro
Oil for cooking

Ingredients for dough:
3 cups of all purpose / wheat flour
1 teaspoon salt
Hot water
1 ½ tablespoon of oil

Please check(Measurements)

Process: Knead the flour by gradually adding water and make a soft dough. Keep it aside.
Coarsely grind the beans and keep aside for cooking. Heat oil in a non-stick medium saucepan and saute cumin seeds, fennel seeds, and chilli for 30 seconds. Add the celery and cook till golden. Add the tomatoes and cook till the water dries. Add the kidney beans with the other spices and cook it on medium heat by covering the lid, stirring it for nearly 5 minutes.
Remove the lid and cook till whatever water remained dries out. Turn off the stove and mash gently the mixture. Add finely chopped cilantro, mix well and keep it aside for cooling.

Meanwhile grease your palms with little oil and again knead the already prepared dough for another 2-3 minutes. Take equal portions of the dough, sprinkle some flour on it and press it with your hands in circular shape (the size of your palm).
Take a spoonful of the mixture and close all the ends together in the center. Sprinkle some more flour and roll it with a rolling pin in circular chapatti shape.
Heat some oil or ghee on a pan (high heat), place the chapatti on it. Flip it after 30 seconds by reducing the heat to medium low for cooking the other side. Again flip it and increase the heat on high for 10 seconds. Brush some oil or butter or ghee on top and remove it right away.
Serve with chutney, yogurt or pickles.
Note: make sure the water from tomatoes and during the covering of the lid is completely dried otherwise the dough won’t hold the mixture. Use regular tomatoes for this instead of canned tomatoes.

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