Serve these Stuffed Rajma Paratha with lots of yogurt and you have one wholesome meal!
I really don’t know what has got into me lately, but I want to share with you only flatbread recipes. As a mummy, I feel flatbreads are the easiest way to stuff in the goodness whilst feeding my children. Constantly nudging them to finish off the Dal/ curry or even the vegetables is such a pain and I often feel why?? Why do I have to do it!
Keeping that in mind, I am always experimenting on innovative ways to seal the vegetables/ pulses. Most times it works out straight away just like Pumpkin Phulka/Roti, Spinach Phulka, Coriander Roti, Thepla, Stuffed Spinach Potato Paratha, Aloo { Potato } Paratha and Gobi { Cauliflower Paratha}
And yes, try enjoying these warm stuffed rajma paratha like Kiddos do. Roll them up and eat it or if you like to enjoy it in a platter, serve lots and lots yogurt, bit of ketchup and a good dollop of butter.
For adults, I would recommend you to enjoy these warm stuffed rajma paratha ‘s with lot of spiced yogurt, a light salad and may be some pickle too.
Kiddos usually find Rajma Masala curry really spicy and not quite interesting as other legumes curry like Chana Masala. A 100 gram serving of boiled Rajma beans contain about 140 calories, 5.7 grams of protein. Being Vegetarians, we do stress on including a good amount of pulses & green always!
This stuffed Rajma Paratha is mildly spiced and is highly recommended when you want to just cook One Dish for the family. The method for making this Paratha is seal the Rajma / Kidneybeans stuffing inside the rolled whole wheat dough. Rolling it back and cooking it on the pan for a 2 minutes approximately on eitherside and place them in a casserole to keep them warm.
One other question/ doubt, a lot of people have is
Can I avoid ghee/ oil whilst making paratha/ flatbread? I would say no.. You will need at least a few drops for greasing and allowing them cook/ puff up.
Is this the only way to make Rajma Paratha?
No, You can mix the wholewheat flour with the kidneybeans mixture and make it like plain paratha.
Can I save some of the Rajma Paratha for the next day?
Certainly, you can. Remember to warm it before you serve.
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The nesting bowls are absolutely convenient to serve food in any cuisine! Larger bowl works great for serving paratha, mid sized for salad, a little smaller one for yogurt and the smallest for butter or pickle. How convenient is that!
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Rajma Paratha are made by stuffing kidney beans mixture into the rolled chapati dough, sealed and cooked.
- 2 Cups Whole Wheat Flour
- 1 Cup of Water + few tsp Approx 55%
- Salt ¾ -1 Tsp
- 1 Tsp Oil It can be sunflower, vegetable or even sesame oil
- 1 Tsp Sunflower Oil
- 11/2 Cup Cooked Kidney Beans/ Rajma
- 1 Tbsp freshly grated Ginger
- 1 medium sized onion finely chopped
- 1/2- 1 Tsp Chilli Powder add more of you like it spicer
- 1/2 Tsp Cumin Powder
- 3/4 Tsp Garam Masala
- 2 Tsp Coriander leaves
- 1 Tsp Lemon Juice
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Add whole wheat flour, salt to a mixing bowl. Add water in a steady stream and knead them until well combined. Add the oil and knead them again until the dough is soft, supple and not sticky. Cover and set it aside for atleast 20 minutes before you make the paratha.
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Add the whole wheat flour, salt to the bowl of the stand mixer. Add 1/2 Cup of water and start the mixer at Speed 1. In a steady stream add the remaining water. All the kneading hook to do the job. Stop the stand mixer and using a silicone spatula, move the dough from the edges to the middle. Start the stand mixer again, add oil and allow it to knead until well combined. The whole process will take about 5 minutes. Cover and set the chapathi dough aside for atleast 20 minutes.
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In a food processor, add cooked kidney beans,coriander leaves, ginger, onions, cumin powder, chilli powder, garam masala, salt and whizz until the kidney beans is mashed and the rest of the ingredients are well combined. Heat oil in a pan, add the kidney beans mixture, lemon juice and cook for a few minutes until any water left is evaporated.
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Mash the Kidney beans and set aside. Finely chop the the onions, coriander leaves and set aside.
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Heat Oil in a pan, add onion, ginger paste and saute for 2 minutes. Add the mashed kidney beans, spice powders,lemon juice, salt to the pan and cook until well combined.
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Divide the dough into 10 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin disk of 5cm or so. Spread 1/2 a tsp of oil in the middle of the rolled dough, place the kidney beans/ rajma paratha mixture right in the middle leaving space in the edges to seal.
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Starting right from the edge, begin pleating and seal the filling mixture with the dough. Dust some flour and roll the dough gently, ensuring the filling doesn't come out.
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Heat a non-stick pan / tava to a high temperature. Place the rolled Rajma paratha on the tava and cook for a 1-1.5 minutes or so. When the base is cooked, flip the paratha and cook again.
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Spread a teaspoon of oil on part cooked paratha. Flip again and you will find the paratha cooked nicely with a couple of charred/black spots. Spread some more oil and you will find the paratha puffs up really well.
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You may even use spatula's to press the edges of the dough, just to ensure they cook well.
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Remove the cooked paratha's from the flame into a casserole and keep them covered.
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Serve warm Rajma Paratha with lots of yogurt.
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