Soak rajma in water overnight and pressure cook the soaked beans for 6 whistles and mash it into a smooth paste.
Heat 3 tsps of oil in a pan and splutter cumin seeds and add the chopped onion and fry until it turns golden brown.
Now add the mashed rajma paste to the pan along with chilly powder, garam masala, turmeric powder, sugar and salt.
Mix them well and cook on medium flame for a while till it becomes thick.
Remove from flame and add the lemon extract to it and mix well until it blends.
Finally add finely chopped coriander leaves and mix well.
Make lemon sized balls of rajma filling and keep it aside.
Make chapatti dough and roll out balls bigger than the rajma balls.
Flour the work surface and roll the chapatti slightly into a thick circle and place the rajma ball in the centre seal the ball.
Press the ball slightly and roll the paratha gently into a large round of 1/4 inch thickness.
Roast the paratha on tawa by adding few drops of oil.
Recipe courtesy: 4 th sense cooking
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.