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Rajma Parantha

Rajma and wheat flour dough made into paranthas. This recipe is from FoodFood TV channel

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Rajma Parantha
Main Ingredients Kidney Beans, Wheat Flour
Cuisine Indian
Course Breads
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

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

Calories 2241
Carbohydrates 398.4
Protein 91.4
Fat 34.8
Other Fiber 64.1 mg
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