Rajma Paratha

Mix wheat flour, salt, oil, and water knead in to soft dough for parathas.

Ingredients for stuffing

50 gms rajma (soaked overnight)

1 tsp Idlly molaga podi (or ¼ tsp red chilli powder)

½ tsp ajwain

¼ tsp amchoor powder

2 tbsp oil

Salt to taste

Method

Pressure cook rajma, with water for 3 whistles.

Drain water and set aside.

Heat oil in a pan add ajwain, rajma, salt, amchoor powder and cook for 5 minutes.

Switch off the gas and allow to cool.

Grind this to a coarse powder and add idlli molagapodi and mix well.

Stuffing is ready.

Roll out into round shapes using little wheat flour for dusting.

Fatten it fill the stuffing and cover it.

Roll out in to round shape by dusting wheat flour.

Heat a tawa, place the prepared paratha on the hot tawa and cook on low flame.

Apply a tsp of oil flip it over and add another tsp of oil.

Cook both sides well.

Rajma paratha is ready to serve.

Enjoy these parathas with curd / raitha.

Health benefits of Rajma (Kidney beans)

The manganese and calcium content in Rajma (kidney beans) helps in developing

stronger bones and thus prevents osteoporosis.

These are loaded with protein and can be the best substitute for meat or dairy products.
These are rich in iron, vitamin B and folic acid which increases our energy levels.