Rajma Paratha

This is a wholesome paratha, almost like a one pot meal. The rajma is cooked and mashed and made as a filling with the usual spices, stuffed in the dough and rolled. You do not need any other veggie with this.

Prep Time: 8 hrs Cook Time: 1 hr

Ingredients

For the filling

• 1 cup Rajma

• Salt, to taste

• 1 Finely chopped onions

• 1 tbsp Garam masala

• 1 tsp Chilli powder

• 1 tbsp Ginger garlic paste

• 2 tsps Amchur powder

• 1 tbsp Oil

• 1 tsp Cumin seeds

• Finely chopped coriander leaves, for garnish

For the outer dough

• 2 cups Wheat flour

• Salt to taste

• 1 tbsp Oil

• Oil/ghee for cooking

Instructions

For the dough

1. In a large mixing bowl add the wheat flour salt and mix well

2. Add water (use the water in which the rajma is cooked) and make a smooth loose dough

3. Smear oil and keep covered for an hour

For the filling

1. Soak the rajma overnight and cook this for 5-6 whistles in a pressure cooker

2. Drain the water (you can use this water to make the dough) and mash the rajma well

3. In a pan take oil, splutter cumin seeds

4. Add the onions and sauté till light pink

5. Add the ginger garlic paste, salt, chilli powder, garam masala and sauté well till it becomes brown

6. Add the mashed rajma, little water from the cooked rajma and sauté till it becomes a thick mass

7. Switch off the gas and garnish with coriander leaves (note that it should be thick but not dry)

To proceed

1. Make cricket sized balls out of the outer covering, make a cup and fill in a lemon sized filling inside, seal it and roll it with very light hands (you can keep the parathas thick as the filling tends to ooze out)

2. Cook on both sides, oil on one side and ghee on the other

3. Serve hot with yogurt and pickle