Rajma Parantha Recipe - Rajma and wheat flour dough made into paranthas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Crushed cooked kidney beans (rajma), Wheat flour (atta)

Cuisine : Punjabi

Course : Breads

Rajma Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Rajma Parantha Recipe Card

Rajma Parantha
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Rajma Parantha

  • Crushed cooked kidney beans (rajma) (½ cup kidney beans soaked overnight and cooked wi 1 cup

  • Wheat flour (atta) 3 cups + for dusting

  • Tomato purée 3 tablespoons

  • Onion finely chopped 1 medium

  • Soya flour 2 tablespoons

  • Dried pomegranate seeds (anardana) crushed 1 teaspoon

  • Green chilli finely chopped 1

  • Red chilli powder 1/2 teaspoon

  • Cumin powder 1 teaspoon

  • Salt to taste

  • Ghee 1 tsp + for cooking

Method

Step 1

Mix together wheat flour, crushed rajma, tomato purée, onion, soya flour, dried pomegranate seeds , green chilli, red chilli powder, cumin powder and salt in a bowl. Add sufficient water and knead into a soft dough. Apply 1 tsp ghee to the dough, cover and rest for 15 minutes.

Step 2

Heat a non-stick tawa. Divide the dough into equal portions and roll each into a ball. Dust each ball with a little dry flour and roll into a roti as thin as possible

Step 3

Spread a little ghee over the roti and fold from all four sides to make a square parantha.

Step 4

Place each parantha on the tawa and cook for 1 minute. Flip over, apply a little ghee and flip again. Apply a little ghee on other side too and cook, turning sides, till both sides are evenly golden.

Step 5

Transfer onto a serving plate and serve hot with Cheesy Anda Bhurji.

How to make Rajma Parantha

Step 1

Mix together wheat flour, crushed rajma, tomato purée, onion, soya flour, dried pomegranate seeds , green chilli, red chilli powder, cumin powder and salt in a bowl. Add sufficient water and knead into a soft dough. Apply 1 tsp ghee to the dough, cover and rest for 15 minutes.

Step 2

Heat a non-stick tawa. Divide the dough into equal portions and roll each into a ball. Dust each ball with a little dry flour and roll into a roti as thin as possible

Step 3

Spread a little ghee over the roti and fold from all four sides to make a square parantha.

Step 4

Place each parantha on the tawa and cook for 1 minute. Flip over, apply a little ghee and flip again. Apply a little ghee on other side too and cook, turning sides, till both sides are evenly golden.

Step 5

Transfer onto a serving plate and serve hot with Cheesy Anda Bhurji.

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