- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Serving: 3 People
- Calories: 2658 kcal
- Carbohydrate Content: 120.18 g
- Cholesterol Content: 38 mg
- Fat Content: 237.46 g
- Fiber Content: 7.7 g
- Protein Content: 19.43 g
- Saturated Fat Content: 43.86 g
- Serving Size: 1
- Sodium Content: 4819 mg
- Sugar Content: 9.18 g
- Trans Fat Content: 1.627 g
Rajma Paratha is another variety of stuffed paratha. This healthy paratha is very delicious, and it has a goodness of rajma and taste of all Indian spices. This wholesome paratha is perfect for lunch or dinner, and also it is a healthy food for your kid’s lunchbox too. Instead of frying them you can microwave it to have more vigorous paratha.
Serve this delicious rajma paratha with green coriander chutney or curd. To know how to make rajma paratha follow these easy recipe steps.
Ingredients of Rajma Paratha Recipe
- For The Dough
- Wheat flour - 1 Cup
- Ghee - 1 Tablespoon
- Salt - 1 Teaspoon
- Oil to toast
- For The Stuffing
- Rajma - ¾ Cup
- Oil - 2 Tablespoons
- Cumin seeds - 1 Teaspoon
- Finely chopped onion - 1 Cup
- Tomato puree - 5 Tablespoons
- Ginger-garlic paste - 1 Teaspoon
- Red chili powder - ½ Teaspoon
- Salt - 1 Teaspoon
How to Make Rajma Paratha
Step 1: Mix the ingredients of the dough with water to a soft consistency. Keep aside for about 10-15 minutes.
Step 2: Soak the rajma in 3 cups of water overnight.
Step 3: Then boil the rajma in the same water in the pressure cooker for 20 minutes after the whistle. Remove from the flame.
Step 4: Heat oil in a pan then add cumin seeds and allow them to splutter then add onion and ginger-garlic paste and sauté it till onions are light brown.
Step 5: Then add tomato puree and cooked rajma. Mix well.
Step 6: Mash the rajma a little with the masher.
Step 7: Divide the dough into equal-sized balls.
Step 8: Roll out each of them in the square shape and cook on a hot tava on one side only.
Step 9: Then put some mixture on the cooked side, spread a little and fold the edges and make sure that filling is sealed completely.
Step 10: Roast it again on the hot Tawa applying one teaspoon of oil on each side till brown.
Step 11: Savour this with curd and mint chutney.