This sounds weird, doesn't? Rajma gravy-rajma chawal...fine! How come we make 'rajma' paratha? Yes, this is how I reacted when I came across this recipe in one of the popular blogs. I was very curious to try. Yesterday I made rajma chawal for my hubby and having left with a handful of rajma, I opted to make sundal. Then this paratha recipe came to my mind. I made this for today's lunch and parathas were simply awesome.
Preparation time : 20 minutes (rajma cooking time not included)
Cooking time : 20 minutes
Yields - 3 parathas
Ingredients:
Whole wheat - 1 cup
Water - as required
For stuffing:
Rajma - a handful (pressure cooked)
Onion - 1 finely chopped
Ginger - 1/2 inch
Garlic - 3 cloves
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - as required
Method:
Finely chop onion, ginger and garlic. Soak rajma overnight, pressure cook for 5 whistles and mash it.
Heat oil in a pan, add ginger and garlic, saute for few seconds and then add onion.
Saute onion for sometime, then add turmeric powder, red chilli powder, coriander powder, jeera powder, garam masala powder, required salt & mashed rajma and mix well.
Check for consistency, add water if required. Cook for sometime until rajma stuffing becomes thick (stuffing should not be too dry or too loose). Add coriander leaves and switch off the flame.
Take 1 cup atta, add required water and knead well to prepare smooth and soft dough. Make small balls, cover and keep it aside for 15 minutes.
Dust little flour and take 2 balls, roll out the doughs into small circles. Place the rajma stuffing on one of the flattened doughs.
Now place the other flattened dough over it. Seal it and roll out the
flattened dough with the stuffing into a circle. Do not apply too
much pressure as the stuffing might come out.
Remove from the tawa once done. Serve with lemon pickle and cucumber raita.
Cooking time : 20 minutes
Yields - 3 parathas
Ingredients:
Whole wheat - 1 cup
Water - as required
For stuffing:
Rajma - a handful (pressure cooked)
Onion - 1 finely chopped
Ginger - 1/2 inch
Garlic - 3 cloves
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - as required
Method:
Finely chop onion, ginger and garlic. Soak rajma overnight, pressure cook for 5 whistles and mash it.
Heat oil in a pan, add ginger and garlic, saute for few seconds and then add onion.
Take 1 cup atta, add required water and knead well to prepare smooth and soft dough. Make small balls, cover and keep it aside for 15 minutes.
Dust little flour and take 2 balls, roll out the doughs into small circles. Place the rajma stuffing on one of the flattened doughs.
Heat a tawa and place the rolled dough. Cook for sometime, flip it and apply ghee. Cook well on both sides until golden brown spots appear.
Note:
- Instead of ginger and garlic, you can use ginger garlic paste.
- Also, instead of cumin powder, you can add cumin seeds at the beginning.
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