There are various ways to have protein in your daily food. Rajma or the Red Kidney bean is one legume which is rich in protein and carbohydrate. This legume should be heavily cooked for about 10 to 20 minutes in pressure cooker. People make this Rajma Paratha in different ways. Like I said in my earlier post about the book of Kanchan Kabra wherein she mixes all the stuffing ingredients to the mashed Rajma directly without using oil. That way when tried rolling the paratha became very messy and difficult.
Some people say Rajma should be dry once it is cooked as in the tips given by Raks’s Kitchen. It should be cooked perfectly, if it turns soft it retains water in it and became gooey when it is mashed or while grinding. Once I did this mistake too, while cooking the Rajma without draining out the water completely. I thought of making this Paratha different and hence lightly oil fired the stuffing items before mixing with mashed Rajma. Thus I made the stuffing hard.
Here I explained three methods of rolling the Rajma Paratha in step 6. Two methods I have explained in Potato Paratha with images and the 3rd method is explained here in this Rajma recipe. Sometimes the Rajma will be hard and cannot be mashed properly. In that case just follow the 3rd method. This dish can be savoured either for breakfast or can be packed for lunch.
- Wheat Flour – 1 and 1/2 Cups
- Oil – 1/2 tsp
- Rajma or Red Kidney Beans – 1 and 1/2 Cup
- Small Sized Onions – 2
- Green Chilli Paste – 1 tsp
- Paratha Masala – 1 tsp
- Ajwain or Carom Seeds – 1/2 tsp
- Finely Chopped Coriander Leaves – 1/4 Cup
- Lemon Juice – 1 tsp
- Oil – 2 tsp
- Ghee – to apply
Preparation Time: 30 minutes
Soaking Time of Rajma: Over night or 6 to 7 hours
How to Make Rajma Paratha:
- Wash and soak Rajma in water overnight or for 6 to 7 hours. Cook the Rajma in pressure cooker for 6 or 7 whistles or until it turns soft. Rajma takes lot of time to cook so you need to cook for more whistles. Soon after it cools slightly drain all the excess water from Rajma. Mash the beans till soft or grind it in a mixer grinder and prepare paste.
- Finely chop the Onion and keep it ready.
- Take a mixing bowl; add Wheat flour, Salt, Oil and water by mixing all these to make the Paratha dough. Rest the dough for half an hour. The dough consistency must not be too hard or too soft. Both the stuffing and dough consistency should always be equal so that while rolling the stuffing will not come out and it will be easy to roll.
- Heat Oil in a pan, add Ajwain or Carom Seeds. Once it turns golden in colour add chopped Onion. Fry till the water content drains from it and becomes soft. Now add the Green Chilli Paste and fry for a second. Then add the Paratha Masala, Salt and mix well once. See to it that the Salt should not be added more as the Paratha Masala has little Salt in it.
- Then add the mashed Rajma, Lemon Juice, Coriander Leaves to the pan and mix well with all the other ingredients till it becomes thick or till all the water evaporates as in the image. Switch off the flame and leave it to cool completely. It may take long time so prepare this stuffing hours before.
- The paratha can be prepared in different methods. Make equal sized balls from dough and the stuffing. Roll the dough into poori size, and keep the stuffing. Close all the sides by gathering the dough and again rolling it into thick Paratha by dusting with wheat flour. One more method is explained in my earlier post that is Potato Paratha with images. If the Rajma is not mashed properly, you can prepare the Paratha by rolling 2 Chapatis; spread the stuffing on one Chapati and cover with another one. Seal the sides with wet fingers and press well. Roll out a little to look like a single paratha and repeat the same for other Parathas.
- Heat the Chapati tawa; place the rolled Rajma Paratha on it. Cook both the sides by applying ghee on each side. Repeat the same for remaining Parathas. Now the Rajma Paratha is ready to be served. Serve hot Parathas with Pickle and Curd.