Rajma Parantha

Ingredients list for Rajma Parantha

• 1 cup Kidney Beans (½ cup kidney beans soaked overnight and cooked wi
• 3 cups + for dusting Wheat Flour
• 3 tablespoons Tomato purée
• 1 medium Onion finely chopped
• 2 tablespoons Soya flour
• 1 teaspoon Dried pomegranate seeds (anardana) crushed
• 1 Green chilli finely chopped
• 1/2 teaspoon Red chilli powder
• 1 teaspoon Cumin powder
• to taste Salt
• 1 tsp + for cooking Ghee

Method

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.
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
3. Spread a little ghee over the roti and fold from all four sides to make a square parantha.
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.
5. Transfer onto a serving plate and serve hot with Cheesy Anda Bhurji.

Nutrition Info