Ingredients

• 1 cup - rajma
• 2 - onions
• 1/2 tsp - cumin seeds
• 1/2 tsp - turmeric powder
• 2 tsp - chilli powder
• 1 tsp - garam masala
• 1 tbsp - lemon extract
• Salt to taste
• 1/2 tsp - sugar
• Coriander leaves -few sprigs

How to Make Rajma paratha

• 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