Rajma Cheese Paratha Recipe (Rajma Vegetable Paratha)

Ingredients

• 1 cup whole wheat flour (gehun ka atta)
• salt (namak) to taste
• 1/4 cup red rajma (kidney beans), soaked overnight
• 1/2 cup chopped onion
• 1 tsp grated ginger (adrak)
• 1/2 tbsp chopped garlic (lehsun)
• 1/2 cup chopped tomato
• 1/4 tsp haldi powder (turmeric powder)
• 1 tsp red chilli powder
• 1 tsp dhaniya powder (coriander powder)
• 1/4 cup dahi (curd)
• 1 tbsp chopped coriander (dhania)
• 1 tsp oil
• salt (namak) to taste
• 2 to 3 spring onions with greens, finely chopped
• 3 tbsp grated processed cheese
• 2 tsp oil for cooking

Steps

1. Combine all the ingredients and knead into a soft dough using enough water.
2. Divide the dough into 4 equal portions.
3. Roll out each portion into a 200 mm. (8") diameter circular chapati.
4. Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.
5. Drain the rajma, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked.
6. Drain any excess liquid and keep aside.
7. Heat the oil in a pan, add the onions, ginger and garlic and sauté till the onions are light brown in colour.
8. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.
9. Add the cooked rajma and mix well.
10. Add the curds and continue cooking till the mixture is dry.
11. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.
12. To make rajma cheese paratha, place one chapati on a dry surface and spread one portion of the rajma filling in the centre of the chapati.
13. Sprinkle some spring onions and ¾ tablespoon of cheese.
14. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
15. Seal the edges with a little water.
16. Repeat to make 3 more parathas.
17. Cook on both sides, using a little oil till the parathas are golden brown.
18. Serve the rajma cheese paratha hot.