Rajma paratha is our home’s favorite breakfast whenever we have leftover Rajma from overnight. Well, we feel that there is nothing wrong in using the leftover Rajma, you may want to use the fresh ones!
Rajma is an all time favorite dish of North Indians. You must have eaten Rajma chawal (Red kidney beans with Steamed rice) but today we are going to show you how to make paratha with Rajma.
Paratha is mostly eaten in breakfast and is a stomach filler in real sense.
Eat hot parathas with sweet curd (dahi) to enjoy its delicious taste.
|Yield:||1 Rajma Paratha|
- 2 Tsp Rajma (Boiled or Canned Rajma)
- 1 Green Chili (Chopped)
- 1 Tsp Coriander Leaves (Fresh Grated)
- 1 Onion (Finely Chopped )
- 1/2 Cup (Our 1 Cup = 240 ML) Wheat Flour Dough (Enough for 1 Paratha)
- 1/2 Cup (Our 1 Cup = 240 ML) Dry Wheat Flour – Will be used for rolling 1 Paratha
- 2 Tsp Oil(or Ghee)
- 1/4 Tsp Salt
- 2 pinch Garam Masala
- 2 pinch Mango Powder (Amchoor Powder)
- 1/4 Tsp Red Chili Powder
- 1 pinch Asafoetida (Hing)
- 2 pinch Cumin Seeds
|We have to use the boiled Rajma (Red Kidney Beans) for this recipe. If you have not yet boiled it, please boil it now by keeping it in a pressure cooker on high flame. Let it make 7 whistles and your Rajma should be in boiled state.|
If you have already done the boiling part, then keep the boiled Rajma in a sieve for about 5 minutes. This will drain out the excess water, if any.
|Mash the Rajma with a spatula/Spoon to make a smooth paste.|
|Now add the chopped Onion and other spices like chopped Onion, Salt, Garam Masala, Amchoor Powder, Red Chili Powder, Asafoetida and Cumin Seeds to this Rajma paste. Mix well.|
|Add Chopped Green Chilies and Chopped Coriander leaves and again mix well.|
|Take up enough Wheat flour dough to make 1 Paratha and roll it to give a round shape with the help of your hands. Coat it with dry wheat flour. Coating with dry flour prevents it from sticking to your rolling pad while rolling it into a chapati.|
|Roll it into a flat bread in a round shape (as you see in the image) with the help of a rolling pin. You can give it any shape you want. We have made it circular.|
|Once done, add the Rajma mixture at the center of flat bread.|
|Cover this mixture from all sides by picking the flat bread sides (as shown in the image). Make sure that there is NO open corner left to squeeze out the mixture.|
|Sprinkle/dip dry wheat flour over the prepared ball of Rajma paratha.|
|Roll it again to make a flat-bread with soft hands (as shown) with the help of a rolling pin. Do not exert pressure else the rajma might spill out of the packet.|
|Heat a pan on medium flame. Add the rolled flat-bread to the heated pan.|
|After 30 seconds, you will see that the flat-bread’s lower surface has hardened a bit. Now, it is time to flip it. After the flip, spread 1/2 tsp of Oil/Ghee on the flipped surface of the paratha.|
|After 20 seconds, flip it again. Now spread Oil/Ghee on this side of flat-bread. Keep on cooking by flipping and applying Oil/Ghee, till it gets golden brown from both sides. Oil/Ghee should be applied as per your own appetite for eating it|
|Once your paratha attains rich golden brown color from both the sides, it is cooked and ready to serve.|
|Here’s your delicious Rajma Paratha. Top it up with butter and enjoy with raita or coriander chutney/sauce.|