Spicy Rajma (red Kidney Beans) Parathas

Total Time
50mins
Prep 20 mins
Cook 30 mins

Traditionally, parathas are stuffed with potatoes, onions, cauliflower or radish. This ones tastes so different...and so good ! For the lovers of Indian breads..chapattis, puris, parathas..!

Ingredients Nutrition

Directions

  1. Mix all the ingredients except oil and knead well into a soft dough.
  2. Leave dough covered with a moist cloth for 15 minutes.
  3. Divide into eight to ten equal portions, form them into balls (pedas).
  4. Roll out each portion into five to six inches sized discs.
  5. Heat a griddle.
  6. Put a parantha and cook on one side on medium heat followed by the other side.
  7. Increase heat, apply one teaspoon of oil to the first cooked side and cook again pressing it with a spoon to give good colour and make it crisp.
  8. Can be done the same way on the other side, without it too the paranthas are ready to be served.
  9. Serve hot with fresh skimmed milk yogurt, chutneys, mint chutney or pickles.

Reviews

(1)
Most Helpful

Made these for our evening snack today. I used 3/4th can of the red kidney beans(liquid drained and then I chopped each red kidney bean into 3 pcs.), 1 green chilli, 2 tsps. oregano, 2 tsps. basil, 1 cup more of whole wheat flour, 5-6 tbsps. more of all-purpose flour, 1 tsp more of red chilli powder, corriander leaves(chopped finely), 1/2 tsp. turmeric powder, 1 1/2 tsp. corriander powder and 3/4 tsp salt. I omitted the mint leaves as I did not have those at home, but I strongly am in favour of using them! I substituted them with oregano and basil leaves. I did not have pomegranate seeds at home, so I had to omit using those as well. It took me 45 minutes to make 14 memorable parathas - they're delectible! I had guests come home for an evening snack party today, and I served these parathas to the teenagers with plain cold yogurt and to the adults with mango chutney! Everyone wanted more and more and more!!! It reminded me of this - "Ek baar khaoge to khate reh jaoge, no-one can eat just one!" :) Thanks a bunch, Mini, for sharing this rare and truly good recipe. I recommend it to all.

Charishma_Ramchandani September 12, 2002

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