Rajma Paneer Paratha

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 cup - rajma, cooked/canned
  • 1 cup - paneer, grated
  • 1 - small onion, finely chopped
  • 1/4 tsp - turmeric powder
  • 1 tsp - chilli powder/thinly sliced green chillies, as per taste (optional)
  • 1 tsp - cumin-coriander powder
  • 1 tsp - fennel seeds
  • A few cilantro sprigs
  • 2 cups - whole wheat 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/