Rajma Cheese Parantha

Ingredients 

• ½ cup soaked kidney beans, boiled
• 1½ cups whole wheat flour + for dusting
• 1 small onion, finely chopped
• 1 tbsp crushed coriander seeds
• 1 tsp dried pomegranate pearls (anardana) powder
• 2 tbsps chopped fresh coriander leaves
• 1 tbsp chopped fresh mint leaves
• 1 tsp chilli powder
• Salt to taste
• ½ tsp dry mango powder (amchur)
  Stuffing
• 80 grams processed cheese
• 80 grams mozzarella cheese
• 1 tbsp chopped fresh coriander leaves
• 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.