How to make 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.

You can also find more Breads recipes like Shortbread Cookies, Orange French Toast, Mixed Flour Methi Chappati, Bhakri. Or try out these recipes from Punjabi Cuisine like Matar Ka Chaat, Palak Sabz, Aloo Amritsari, Punjabi Kadhi.

Rajma Parantha Recipe Card

Rajma Parantha

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


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 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.