Sanjeev Kapoor

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Rajma Parantha

Rajma and wheat flour dough made into paranthas.

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

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Rajma Parantha

Main Ingredients

Crushed cooked kidney beans (rajma), Wheat flour (atta)

Cuisine

Punjabi

Course

Breads

Level Of Cooking

Medium

Calories

2241

Carbohydrates

398.4

Protein

91.4

Fat

34.8

Fibers

64.1 mg

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Ingredients

  • 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.

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