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How to make Rajma Parantha - Rajma and wheat flour dough made into paranthas.

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

Main Ingredients : Kidney Beans (राजमा), Wheat Flour (गेहूँ का आटा)

Cuisine : Indian

Course : Breads

Rajma Parantha
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

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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 : Easy

Taste : Spicy

Ingredients for Rajma Parantha Recipe

  • Kidney Beans (½ cup kidney beans soaked overnight and cooked wi 1 cup

  • Wheat Flour 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.