Ingredients:

• 1 cup – rajma, cooked/canned
• 1 cup – paneer, grated
• 1 – small onion, finely chopped
• 1/4 tsp – Turmeric powder
• 1 tsp – chilli powder/thinly sliced green chillies, as per taste (optional)
• 1 tsp – cumin-coriander powder
• 1 tsp – Fennel seeds
• A few Cilantro sprigs
• 2 cups – whole Wheat flour + plus a little more for dusting
• Enough water to bind the dough
• Salt to taste

Method:

1. Knead the dough with some salt and water, until smooth. Make sure to add only a little salt since the filling will also contain salt. Set aside.
2. In a bowl, take the rajma and mash them well.
3. Make sure there isn’t much water in them.
4. Add the rest of the ingredients: paneer and spices along with a little salt.
5. Mix well until blended.
6. The mixture should be tight and not watery, otherwise you will not be able to stuff them in the paratha.
7. If the mixture is runny, add some all-purpose flour/soy flour to bind it into a thick mixture.
8. Take a small piece from the dough, roll it into a ball.
9. Flatten it lightly with your hands and using a rolling pin, roll it into a small circle.
10. Take a small ball of the filling – the filling should be less than the dough so that it is easier to wrap the dough over the filling.
11. Place it in the centre. Bring all the sides up over the top of the filling and bunch it together.
12. With the palm of your hands, press it down. It will flatten while covering the rajma filling.
13. Now roll it gently making sure that the filling does not come out.
14. Make it thick or thin whatever you prefer making sure to keep the filling inside.
15. Heat a non-stick skillet med-high and place the paratha.
16. Trickle some oil on all the sides of the paratha
17. Turn after 1-2 minutes or when you see brown spots.
18. You don’t have to add oil again. Repeat this for all the parathas.
19. Serve warm with spinach raita and pickle.
20. Recipe courtesy: http://chefinyou.com/