Halwai February 15, 2020


• 1.5 cups – Wheat flour
• Salt to taste
• Oil toast
• For the stuffing:
• 1/2 cup – Rajma (Kidney Bean)
• 1 – Clove
• 1 tsp – Jeera
• 1 – Onion
• 1/2 tsp – Ginger Garlic paste
• Turmeric powder a generous pinch
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Garam Masala powder
• Salt to taste
• 1/2 tbsp – Coriander leaves finely chopped
• 1 tsp – Oil


  1. In a wide bowl add wheat flour salt and required water, mix well and knead it form a soft dough as chapatti dough.
  2. Soak rajma overnight (at least for 6-8 hrs), rinse it well.
  3. Pressure cook rajma with enough water and cloves for 5-6 whistles or until soft.
  4. Drain water and reserve it as we will be adding it later.
  5. Mash it up and set aside.
  6. In a pan heat oil, add jeera, allow it to crackle.
  7. Then add onion, ginger garlic paste and fry till it is slightly browned.
  8. Then add the mashed rajma.
  9. Add red chilli, garam masala, turmeric powder and salt.
  10. Add the reserved boiled rajma water.
  11. Bring it to a pasty consistency for all the masalas to blend well, boil and then simmer till it thickens.
  12. Add coriander leaves and switch it off.
  13. The stuffing should be semi thick and not dry, set aside.
  14. Flour the surface and roll the chapatti dough slightly thicker.
  15. Then add rajma stuffing at the centre and gather the dough from all sides.
  16. Seal it finely.
  17. Now again flatten it slightly with your palms and then start rolling gently.
  18. Roll it without the filling oozing out.
  19. Dust flour so that it doesn’t stick.
  20. Heat a tawa , drizzle oil and cook both sides of parathas till done.
  21. Serve hot with raita.
  22. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee