Spicy Rajma Parantha

Ingredients list for Spicy Rajma Parantha

• 1/3 cup Red Kidney Beans
• 1 cup Whole wheat flour
• 2 tablespoons Soya flour
• 1 teaspoon Red chilli powder
• 3-4 Green chillies,finely chopped
• 1/2 teaspoon Dried pomegranate seeds (anardana),powdered
• 8-10 Fresh mint leaves,finely chopped
• 2 tablespoons Tomato puree
• to taste Salt
• 2 teaspoons Oil

Method

1. Pressure cook rajma in not more than two cups salted water until soft. Drain thoroughly, cool and then mash well. Reserve cooking liquor. Mix wheat flour, soy flour, rajma, red chilli powder, green chillies, dry pomegranate powder, mint leaves, tomato puree and salt to taste.
2. Add reserved cooking liquor, if required and knead into soft and pliable dough. Leave the dough covered with a moist cloth for fifteen minutes. Divide into eight to ten equal portions, form them into balls (pedas). Roll our each portion into five to six inches diameter paranthas. Brush a little oil on a hot non stick tawa and place the parantha on it and cook on medium heat for half a minute on each side.
3. Reduce heat and cook further till both the sides are slightly brown. Serve hot with fresh skimmed milk yogurt.

Nutrition Info