How to make Rajma Cheese Parantha - SK Khazana -

Dough made with delicious rajma and stuffed with oozy cheese is the parantha that needs to be made because it is just divine !!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Kidney beans (राजमा), processed cheese (प्रोसेस्ड चीज़)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Rajma Cheese Parantha - SK Khazana checkout Refried Beans, Rajma Galouti Kebabs, Rajma Dhokla, Rajma Croquette . You can also find more Snacks and Starters recipes like Feta Salad Ice in Frozen Tomato Cups and Feta Crea Palak Paneer Sandwich Grape Toffee Diet Chaat - SK Khazana

Rajma Cheese Parantha - SK Khazana

Rajma Cheese Parantha - SK Khazana Recipe Card


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 : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma Cheese Parantha - SK Khazana Recipe

  • Kidney beans soaked and boiled 1/2 cup

  • processed cheese 80 grams

  • mozzarella cheese 80 grams

  • whole wheat flour 1 1/2 cups

  • onion small, finely chopped 1

  • coriander seeds crushed 1 tablespoon

  • dried pomegranate pearls powder 1 teaspoon

  • fresh coriander leaves chopped 2 tablespoons

  • fresh mint leaves chopped 1 tablespoon

  • red chilli powder 1 teaspoon

  • Salt to taste

  • dry mango powder 1/2 teaspoon

  • oil 1 tablespo

  • Stuffing

  • fresh coriander leaves chopped 1 tablespoon

  • green chilli chopped 1

  • yogurt to serve


Step 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.

Step 2

For the stuffing, grate processed cheese and mozzarella cheese in a bowl. Add chopped coriander and green chilli, mix well.

Step 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.

Step 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.

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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 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.