Rajma Paneer Paratha
Rajma Paneer Paratha
Take a look at more
. You may also want to try
Healthy Choora Dahi
Best Veg schezwan fried rice
Easy Udupi Dosa
Rate This Recipe
1 cup - rajma, cooked/canned
1 cup - paneer, grated
1 - small onion, finely chopped
1/4 tsp -
1 tsp - chilli powder/thinly sliced green chillies, as per taste (optional)
1 tsp - cumin-coriander powder
1 tsp -
2 cups - whole
flour + plus a little more for dusting
Enough water to bind the dough
Salt to taste
How to Make Rajma Paneer Paratha
Knead the dough with some salt and water, until smooth. Make sure to add only a little salt since the filling will also contain salt. Set aside.
In a bowl, take the rajma and mash them well.
Make sure there isn't much water in them.
Add the rest of the ingredients: paneer and spices along with a little salt.
Mix well until blended.
The mixture should be tight and not watery, otherwise you will not be able to stuff them in the paratha.
If the mixture is runny, add some all-purpose flour/soy flour to bind it into a thick mixture.
Take a small piece from the dough, roll it into a ball.
Flatten it lightly with your hands and using a rolling pin, roll it into a small circle.
Take a small ball of the filling - the filling should be less than the dough so that it is easier to wrap the dough over the filling.
Place it in the centre. Bring all the sides up over the top of the filling and bunch it together.
With the palm of your hands, press it down. It will flatten while covering the rajma filling.
Now roll it gently making sure that the filling does not come out.
Make it thick or thin whatever you prefer making sure to keep the filling inside.
Heat a non-stick skillet med-high and place the paratha.
Trickle some oil on all the sides of the paratha
Turn after 1-2 minutes or when you see brown spots.
You don't have to add oil again. Repeat this for all the parathas.
Serve warm with spinach raita and pickle.
Recipe courtesy: http://chefinyou.com/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.