Rajma Paratha is a stuffed paratha variety filled with kidney beans. Rajma Paratha is a healthy paratha that goes well with raita or pickle and can be eaten for breakfast, dinner or in a lunchbox. Learn how to make Rajma Paratha with step by step pictures.
Rajma Paratha is also healthy and for an additional reason it is easy to make and does not require any side dish as it tastes good even if there is just raita to finish it off. I had only half a cup of rajma left and waiting to be used and this time I wanted to make paratha with it. Even the husband who doesn’t like rajma loves parathas – now is that enough to inspire you to try these?!
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About Rajma Paratha
Rajma Paratha is a flatbread variety filled with kidney beans or red kidney beans. This is one of the healthy and delicious parathas which my family loves. Even my husband who doesn’t like Rajma likes this parantha.
If your kids are not fond of rajma then you should try this, I am sure they will ask to make it often. There are many ways to make stuffing but this version I have given here is basic yet tasty and delicious.
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Rajma Paratha Ingredients
- wheat flour – Wheat flour or chapatti flour is used to make paratha dough.
- Rajma – Red kidney beans are soaked and cooked until soft and mushy and then used for the filling.
- Cumin – Cumin seeds are used for tempering.
- onion ginger garlic paste – Onion and ginger garlic paste adds flavor to the stuffing.
- Masala Powder – Turmeric powder, red chili powder and garam masala powder are used
- coriander leaves – Coriander leaves add great flavor so don’t miss it.
How to make Rajma Paratha step by step
1. In a wide bowl, add wheat flour, salt and water as required, mix well and knead a soft dough like chapatti dough.
2. Soak kidney beans overnight (for at least 6-8 hours), wash thoroughly. Cook Rajma with enough water and cloves for 5-6 whistles or until it becomes soft. Drain the water and reserve it as we will add it later. Break it and keep it aside. Heat oil in a pan – add cumin seeds, let it splutter.
3. Then add onion, ginger garlic paste and fry until it turns light brown. Then add mashed kidney beans to it. Add red chilli, garam masala, turmeric powder and salt as required. Add remaining boiled rajma water.
4. Mix all the spices well to bring it to a pasty consistency, bring to a boil and cook until it becomes a whole mass. – Add green coriander and turn off the flame.
5. The stuffing should be half thick and not dry, keep aside. Apply flour on the surface and roll the chapatti dough a little thick. Then put the Rajma stuffing in the middle and gather the dough from all sides as shown below.
6. Seal it finely. Now flatten it again a little with your palms and then start rolling slowly. Roll it without the filling coming out. Sprinkle flour so that it does not stick. Heat the dosa pan, add the rajma paratha, sprinkle some oil and cook till brown spots appear on both the sides.
Serve hot with raita or your favorite side dish.
Expert Tips
- I have used red variety rajma, you can also use white variety.
- Adding cloves along with rajma while pressure cooking gives a nice masala flavor to the stuffing.
- While rolling for the first time, do not apply too much pressure in the middle because the filling has to be placed in the middle and rolled again, so keep in mind that the middle part should be a little thick.
- Roll out the paratha gently and sprinkle flour as required.
- Roll your paratha as thick or thin as you like. But stuffed parathas are good only when they are slightly thick, because when rolled thinly, the filling starts coming out.
serving and storage
Rajma Paratha is great to serve with curd and pickle. You can keep the dough and stuffing in the refrigerator for 2 days. Make parathas when they are to be served hot.
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📖 Recipe Card
Rajma Paratha Recipe
Rajma Paratha is a stuffed paratha variety filled with kidney beans. Rajma Paratha is a healthy paratha that goes well with raita or pickle and can be eaten for breakfast, dinner or in a lunchbox. Learn how to make Rajma Paratha with step by step pictures.
Material
For Paratha:
- 1 and ½ cup wheat flour
- salt to taste
- Oil or ghee for toasting
Instruction
-
In a wide bowl, add wheat flour, salt and water as required, mix well and knead a soft dough like chapatti dough.
-
Soak kidney beans overnight (for at least 6-8 hours), wash thoroughly. Cook Rajma with enough water and cloves for 5-6 whistles or until it becomes soft. Drain the water and reserve it as we will add it later. Break it and keep it aside. Heat oil in a pan – add cumin seeds, let it splutter.
-
Then add onion, ginger garlic paste and fry until it turns light brown. Then add mashed kidney beans to it. Add red chilli, garam masala, turmeric powder and salt as required. Add remaining boiled rajma water.
-
Mix all the spices well, bring it to a pasty consistency, bring to a boil and cook until it becomes a homogeneous mass. – Add green coriander and turn off the flame.
-
The stuffing should be half thick and not dry, keep aside. Apply flour on the surface and roll the chapatti dough a little thick. Then put the Rajma stuffing in the middle and gather the dough from all sides as shown below.
-
Seal it finely. Now flatten it again a little with your palms and then start rolling slowly. Roll it without the filling coming out. Sprinkle flour so that it does not stick. Heat the dosa pan, add the rajma paratha, sprinkle some oil and cook till brown spots appear on both the sides.
-
Serve hot with raita or your favorite side dish.
notes
- I have used red variety rajma, you can also use white variety.
- Adding cloves along with rajma while pressure cooking gives a nice masala flavor to the stuffing.
- While rolling for the first time, do not apply too much pressure in the middle because the filling has to be placed in the middle and rolled again, so keep in mind that the middle part should be a little thick.
- Roll out the paratha gently and sprinkle flour as required.
- Roll your paratha as thick or thin as you like. But stuffed parathas are good only when they are slightly thick, because when rolled thinly, the filling starts coming out.
nutrition Facts
Rajma Paratha Recipe
Quantity per serving (50 grams)
calories 158
Calories from fat 18
% daily value*
thick 2 grams3%
Saturated Fat 0.3 grams2%
Trans Fat 0.01 grams
Polyunsaturated Fat 1 g
Monounsaturated Fat 1 g
sodium 651 mg28%
potassium 130 mg4%
carbohydrate 29 grams10%
fiber 2 g8%
sugar 1 gram1%
protein 5 grams10%
Vitamin A 56IU1%
vitamin C 2mg2%
calcium 17 mg2%
Iron 2mg11%
*Percent Daily Values ​​are based on a 2000 calorie diet.
