Rajma Cheese Parantha - SK Khazana

Main Ingredients	Kidney beans, processed cheese
Cuisine	Indian
Course	Snacks and Starters
Prep Time	41-50 minutes
Cook time	31-40 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Rajma Cheese Parantha - SK Khazana

• 1/2 cup Kidney beans soaked and boiled
• 80 grams processed cheese
• 80 grams mozzarella cheese
• 1 1/2 cups whole wheat flour
• 1 onion small, finely chopped
• 1 tablespoon coriander seeds crushed
• 1 teaspoon dried pomegranate pearls powder
• 2 tablespoons fresh coriander leaves chopped
• 1 tablespoon fresh mint leaves chopped
• 1 teaspoon red chilli powder
• Salt to taste
• 1/2 teaspoon dry mango powder
• 1 tablespo oil
• Stuffing
• 1 tablespoon fresh coriander leaves chopped
• 1 green chilli chopped
• yogurt to serve

Method

1. Take whole wheat flour in a large bowl, add cooked rajma, onion, crushed coriander seeds, dried pomegranate seeds powder, chopped coriander, chopped mint, chilli powder and salt. Add ¾ cup of cooked kidney beans liquor and mash the kidney beans using your finger and knead into a soft dough. Add oil and knead again. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. For the stuffing, grate processed cheese and mozzarella cheese in a bowl. Add chopped coriander and green chilli, mix well.
3. For making the parantha, dust the worktop with flour. Take a portion of the dough, flatten it and make a cavity in the centre. Stuff with a portion of the cheese stuffing and bring the sides to the centre to seal and roll into a parantha.
4. Heat a non-stick tawa, place the parantha on it and cook for 1-2 minutes on each side, flip and apply oil and cook further for 1-2 minutes. Flip again and apply oil on it and cook further for 1 minute.
   Transfer the prepared parantha on a serving plate and serve hot with yogurt.