Rajma is a nutritious bean that is widely popular in the northern states of India. The kidney beans is prepared as a gravy and teamed up with steamed rice or pulao. Rajma is a popular Indian sabji that is made with and without onion. In many households, rajma is also teamed up with slices of bread. You can use rajma to prepare paranthas.
Paranthas are Indian breads that are made with wheat flour or all purpose flour. Paranthas are a very popular breakfast recipe in many parts of the country. So, if you are bored of having bread and omelette or oatmeal every morning, try the rajma parantha. The kidney beans is stuffed inside the plain parantha. This stuffed parantha is filling and delicious too. Check out the recipe.
Rajma parantha, breakfast recipe:
Preparation time: 5 minutes
Cooking time: 20 minutes
- Rajma- 1 cup (boiled and mashed)
- Onions- 2 (finely chopped)
- Tomato puree- 1tbsp
- Green chillies- 3 (finely chopped)
- Ginger and garlic paste- ½ tsp
- Turmeric powder- 1tsp
- Red chilli powder- 1tsp
- Garam masala- ½ tsp
- Cumin seeds- ½ tsp
- Salt- as per taste
- Ghee- 1 cup
- Oil- 1½ tbsp
- Wheat flour: 2 cups
- Salt- 1 pinch
- Oil- 2tsp
- Water- 2 cups
- In a large bowl, knead a dough with the ingredients mentioned here. Make sure you slowly pour water in the bowl or else the dough will become too watery. Knead until it becomes soft. Keep it aside.
- Heat oil in a frying pan. Add cumin seeds. When it starts to splutter, add onions and saute on medium flame for 2 minutes (until it turns golden brown).
- Now add the green chillies, ginger garlic paste, turmeric powder and salt. Cook for few seconds and then pour the tomato puree. Bring it to boil.
- Add the mashed rajma, red chilli powder, garam masala and mix well. Let it boil so that the gravy burns. Once the masala is done, put the pan off flame. Let it cool.
- Now, heat a griddle (tawa). Meanwhile, break the dough into balls. Roll them into a parantha.
- Stuff the masala and close the parantha. Gently roll it again. Roast it on the griddle. Spread ghee on both the sides and roast till the paranthas become golden brown. Repeat this process with the remaining dough and masala.
Rajma paranthas are ready to eat. Serve them hot with yoghurt or chutney.