How to make Spicy Rajma Parantha -

Parathas stuffed with spicy kidney bean stuffing.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red Kidney Beans, Whole wheat flour

Cuisine : Indian

Course : Breads

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Spicy Rajma Parantha

Spicy Rajma Parantha Recipe Card

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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.    

Prep Time : 51-60 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Spicy Rajma Parantha Recipe

  • Red Kidney Beans soaked 1/3 cups

  • Whole wheat flour 1 cup

  • Soya bean soya flour 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Green chillies chopped 3-4

  • Green chillies (Bhavnagri) chopped 1/2 teaspoon

  • Fresh mint leaves 8-10

  • Tomato puree 2 tablespoons

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Pressure cook rajma in not more than two cups salted water until soft. Drain thoroughly, cool and then mash well. Reserve cooking liquor.

Step 2

Mix wheat flour, soya flour, mashed rajma, red chilli powder, chopped green chillies, dry pomegranate powder, chopped mint leaves, tomato puree and salt to taste Add reserved cooking liquor, if required and knead into soft and pliable dough.

Step 3

Leave the dough covered with a moist cloth for fifteen minutes.Divide into eight to ten equal portions, form them into balls (pedas).Roll out each portion into five to six inches sized discs.

Step 4

Heat a griddle. Put a parantha and cook on one side on medium heat followed by the other side. Increase heat, apply one teaspoon of oil to the first cooked side and cook again pressing it with a spoon to give good colour and make it crisp.

Step 5

Can be done the same way on the other side, without it too the paranthas are ready to be served. Serve hot with fresh skimmed milk yogurt.

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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.