How to make rajma paratha, Rajma paratha recipe

Learn how to make rajma paratha, with step by step pictorials.

I made this Rajma paratha during Navratri when I soaked rajma for rajma sundal. I soaked for trying paratha as well and tried making it. This is the first time I am making rajma paratha. After making rajma masala, there was some rajma left, so I wanted to try this paratha once. This is simple, healthy and more over, filling meal with simply curd (dahi) and pickle. Keep you full for more time, so perfect to pack it for your lunch. Just two parathas will make you feel full.

Just careful while picking rajma from the stores, choose reddish variety rather than the black ones. Kids will also love this one and since healthy, you can be in peace. You can add grated cheese in the stuffing. If you want you can mix grated cheese along with this when making for kids. So if you have rajma sleeping in your pantry for long time, try this paratha for a change. I just made it like I make aloo paratha except for the masala powders.

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rajma paratha recipe

Rajma paratha is an excellent way to make kids consume legumes in easier way. Learn how to make rajma paratha recipe , with step by step pictorials.

Course Main Course

Cuisine Indian

Prep Time 20 minutes

Cook Time 20 minutes

Soaking time 10 hours

Servings 5

Cup measurements

Ingredients

• ½ cup Rajma/ red kidney beans
• 2 Green chilli finely chopped
• ¼ cup Coriander leaves finely chopped
• ½ tsp Garam masala powder
• ½ tsp Amchoor powder
• 1 tsp or lemon juice
• 1 tsp Cumin seeds
• Salt - as needed
• 1 cup Wheat flour

Instructions

• Keep aside. Soak rajma overnight and pressure cook it with water just to immerse it, for 4 whistles. Drain water completely and grind well. Meanwhile mix flour, salt with water (1/2 cup approx) and prepare dough.
• Add all the other ingredients to ground rajma and mix well. Make 5 equal sized balls out of rajma and dough. Dough balls also should be same size as the rajma balls. If dough is more, keep aside and use only as required.
• Roll each ball into small thick rounds and keep the rajma stuffing in middle. Gather the ends and cover the stuffing. Roll into thick parathas with generous dusting. I use maida for dusting, you can use atta too.
• Cook both sides over hot tawa until golden spots appear. You can add 1/2 tsp of oil or ghee both side while toasting. Press gently with spatula/ ladle to ensure even cooking. Don't press hard though.

Notes

• Keep the dough resting for sometime for softer parathas.
• The prepared stuffing should be dry, not gooey. For this, you have to cook rajma perfectly. If it gets mashed up while cooking itself, then it will retain water and become gooey when ground.
• You can add oil while preparing the dough.

How to make rajma paratha :

1. 1. Mix wheat flour/ atta with salt. Add water and make a smooth and pliable dough. Keep aside.
   2. Soak rajma overnight and pressure cook it with water just to immerse it, for 4 whistles. Drain water completely and grind well. Meanwhile mix flour, salt with water (1/2 cup approx) and prepare dough.
   3. Add all the other ingredients to ground rajma and mix well. Make four equal sized balls out of rajma and dough. Dough balls also should be same size as the rajma balls. If dough is more, keep aside and use only as required.
   4. Roll each ball into small thick rounds and keep the rajma stuffing in middle. Gather the ends and cover the stuffing. Roll into thick parathas with generous dusting. I use maida for dusting, you can use atta too.
   5. Cook both sides over hot tawa until golden spots appear. You can add 1/2 tsp of oil or ghee both side while toasting. Press gently with spatula/ ladle to ensure even cooking. Don’t press hard though.

Soft parathas goes well with simply curd and pickle. Filling and hearty meal!