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