Rajma Paratha Recipe | Protein Rich Stuffed Paratha

Ingredients

• 2 cups soaked rajma (kidney beans)
• 1/2 tsp salt (namak) (for boiling)
• 2 tbsp ghee
• 1 tsp cumin seeds (jeera)
• 2 tbsp ginger-garlic (adrak-lehsun) paste
• 2 green chillies (hari mirchi), finely chopped
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped capsicum
• 1/2 tsp haldi powder (turmeric powder)
• 1 tsp Kashmiri red chilli powder
• 1 tsp dhaniya powder (coriander powder)
• 1/2 tsp roasted cumin seeds (jeera) powder
• 1/2 tsp garam masala
• 1/2 tsp dried mango powder (amchur)
• 1 tsp crushed kasuri methi (dried fenugreek leaves)
• salt (namak) to taste
• 2 tbsp finely chopped coriander
• 2 cups whole wheat flour (gehun ka atta)
• 1 tsp carom seeds (ajwain), lightly crushed
• 1 tsp salt (namak)
• 2 tbsp melted ghee
• 3/4 cup warm water (or as required)
• 2 tbsp ghee (or as required)
• fresh dahi (curd)
• green chutney for serving
• white butter for serving
• onion rings for serving

Steps

1. Drain the soaked rajma and rinse it well.
2. Transfer it to a pressure cooker with enough fresh water and ½ tsp salt.
3. Pressure cook for 5 to 6 whistles or until the rajma is soft and fully cooked.
4. Drain any excess water completely and allow the rajma to cool slightly.
5. Mash the cooked rajma using a potato masher, leaving a few small pieces for texture.
6. In a large bowl, combine the whole wheat flour, ajwain and salt.
7. Add the melted ghee and rub it into the flour.
8. Gradually add warm water and knead into a soft, smooth dough.
9. Cover the dough with a damp cloth and let it rest for 20 minutes.
10. Heat 2 tbsp ghee in a pan.
11. Add the cumin seeds and let them crackle.
12. Add the garlic ginger paste and green chillies. Sauté for 30 seconds until fragrant.
13. Add the onions and cook until they turn light golden brown.
14. Add the capsicum (if using) and sauté for 1 to 2 minutes.
15. Add the turmeric powder, Kashmiri red chilli powder, coriander powder and roasted cumin powder. Mix well.
16. Add the mashed rajma and salt. Mix thoroughly.
17. Cook on a medium flame for 4 to 5 minutes, stirring continuously until the mixture becomes dry.
18. Add the garam masala, amchur, crushed kasuri methi and fresh coriander. Mix well.
19. Cook for another 1 minute and switch off the heat.
20. Allow the stuffing to cool completely before stuffing the parathas.
21. Divide the dough into 8 equal portions.
22. Divide the rajma stuffing into 8 equal portions.
23. Roll one dough portion into a small circle.
24. Place one portion of the stuffing in the centre.
25. Bring the edges together, seal tightly and flatten gently.
26. Dust with dry flour and roll into a 6 to 7-inch paratha.
27. Heat a tawa on a medium flame.
28. Place the rolled paratha on the hot tawa.
29. Cook until small bubbles appear, then flip.
30. Apply ghee on the cooked side.
31. Flip again, apply ghee on the other side and cook until both sides are golden brown with crisp spots.
32. Repeat with the remaining dough and stuffing.