Rajma/Kidney beans (cooked/canned) - 1 cup
Chilli powder - 1 teaspoon (or) finely sliced green chillies
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Cumin seeds/Jeera - 1 teaspoon
Coriander leaves/ Cilantro finely chopped - 1 spoon
Salt to taste
For the dough
Atta/Whole wheat flour - 2 cups
Water for kneading the dough
Salt to taste
Soak the rajma/kidney beans overnight if using fresh ones.
Add enough water to the atta/whole wheat flour and salt and knead into a soft, pliable dough. Cover and allow it to rest for atleast half and hour.
Meanwhile prepare the rajma filling. Pressure cook the overnight soaked rajma/kidney beans for atleast 15 minutes until soft and cooked well. Alternatively you could use canned kidney beans. Drain the water in the canned variety.
In a bowl, using the back of a spoon or a potato masher, mash the rajma well to get a smooth mashed mixture. To this mashed rajma, add all the other ingredients listed and mix well.
To make the parathas, take a small lemon sized ball from the kneaded dough. Roll it slightly with the help of a rolling pin. Take a small ball from the prepared mashed rajma mixture and place it in the center of the dough. Cover the dough over the rajma from all centers and pinch the dough together. Slightly press using the palm of your hand. Dip the entire ball in flour and knead carefully with the rolling pin into a flat disc. Take care that the filling doesnt come outside. Use more flour while kneading if needed.
Heat a tawa/pan and cook the rolled out paratha. Drizzle some oil on the sides. Flip over and cook on the other side alternating on each side for a total of about two minutes. Remove when it gets completely cooked and golden brown on both sides.
Serve with your choice of yogurt/curd and pickle/ketchup!
Sending this to MLLA:28 hosted here at DilSe.. and initially started by Susan of The Well Seasoned Cook
Also sending this to Tried and Tasted hosted by Priya and started by Lakshmi