Rajma Cheese Paratha’s

Cooking Time : 40 mins.
Preparation Time : 15 mins.

Makes 4 parathas.

For the dough

1 cup whole wheat flour (gehun ka atta)
1/4 cup warm milk
salt to taste

For the rajma filling

1/4 cup red kidney beans (rajma), soaked overnight
1/2 cup onions, chopped
2 teaspoons grated ginger
1 large clove garlic, chopped
1 cup tomatoes, chopped
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons coriander (dhania) powder
1/4 cup curds
1 tablespoon chopped coriander
1 teaspoon oil
salt to taste

Other ingredients

2 to 3 spring onions (including greens), finely chopped
4 tablespoons grated cheese
2 tablespoons oil for cooking

For the dough

1. Combine all the ingredients and knead into a soft dough using enough water.

2. Divide the dough into 4 equal portions.

3. Roll out each portion into a 200 mm. (8″) diameter circle.

4. Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.

For the rajma filling :

1. Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked. You should be able to mash the rajma with your fingers.

2. Drain any excess liquid and discard.

3. Heat the oil in a non-stick pan, add the onions, ginger and garlic and sauté till the onions are light brown in colour.

4. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.

5. Add the cooked rajma and mix well.

6. Add the curds and continue cooking till the mixture is dry.

7. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.

How to proceed

1. Place one chapati on a dry surface and spread one portion of the rajma filing in the centre of the chapati.

2. Sprinkle some spring onions and 1 tablespoon of cheese.

3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.

4. Seal the edges with a little water.

5. Repeat to make 3 more parathas.

6. Cook on both sides, using a little oil till the parathas are golden brown.

7. Serve hot ( Cold one tastes equally good)

NOTES: The addition of spring onion bring’s a nice flavor to these parathas. The original reciper calls for tomatoes but i’ve never used tomatoes. Serve these all-in-one parathas to your little ones for lunch and be ensured of their calcium, caloric, protein and iron intake.