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Monday, July 7, 2014

Rajma(Red Kidney Beans) Paratha

Making a paratha with Red Kidney beans ie.Rajma was cooking in my mind for a very long time. I was not happy browsing the recipe online or through the pages of the magazine as it had all to do with mashing or making a paste of the pretty red beans. Sometimes working on your instinct gives you some awesome results. The same happened to me while I went ahead and tried the recipe without having to mash them up. With simple ingredients mixing up here came out a spicy and tasty paratha from my Grand Veg Kitchen….

Rajma Paratha

For Dough:
1 & 3/4th Cups-Wheat flour
1/4th Cup –Maida (All purpose flour) 
2 Tbsp-Besan (Gram) flour
1/2 tsp-Salt or to taste
1/4th tsp Oil for kneading
Water to knead the dough
Extra wheat flour for rolling the parathas 
Extra oil for cooking the parathas                                   

For Stuffing:
1/2 Cup –Rajma(Red Kidney beans) soaked & pressure cooked till soft & drained
3-4 Green chilies finely chopped
1/4th tsp Cumin seeds     
1/8th tsp Turmeric
 1 Tbsp Oil 
1/2 tsp-Salt
1/4th tsp Garam Masala 
3-4 Stems of coriander leaves finely chopped
You can make 6 medium sized parathas with this proportion.

1. Soak the Rajma(Red Kidney Beans) over night and pressure cook it till soft and drain the excess water completely.
2. In a thick bottomed kadai/pan heat 1 Tbsp oil and add cumin seeds. Once they crackle add finely chopped green chilies. Next add turmeric and boiled and drained Rajma .Add salt and mix well and cook for 2-3 minutes on low flame and take it off the flame.Add garam masala and chopped coriander leaves and mix well.Let it cool down completely and do not cover it as it may turn watery.
3. In a big bowl mix wheat flour, besan (gram) flour, Maida (All purpose flour), salt and mix well. Add water gradually and knead it to a chapatti dough consistency. Add 1/4th tsp oil and kneed and cover and allow it to rest for 1/2 an hour.
4. Make balls from the dough slightly bigger than the size used for making chapattis .
5. Flatten one dough ball slightly using the rolling pin & wheat flour and place 2 Tbsp of the prepared Rajma mixture on it as shown in the picture.
6. Pack it from all sides as shown in the picture above.
7. Place it on the rolling board and press it a little with hands & press in flour and take it on the rolling board.
8. With light hands roll the rolling pin/belan and do paratha little thicker than normal chapattis.
9. Pan Fry the parathas from both sides using little oil.
Repeat the same process to make next parathas
Serve hot with yogurt or butter!

Rajma all beautifully set in the dough coat

Peek a Boo of the Rajma beans

All ready for a tasty treat