Recipe by Mini Ravindran
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..!
Top Review by Charishma_Ramchandani
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.
- 1 cup whole wheat flour
- 2 tablespoons soya flour
- 1⁄3 cup red kidney beans, boiled/canned minus the liquid (rajma)
- 3 -4 green chilies, finely chopped
- 1 onion, finely chopped
- 1⁄2 teaspoon dry pomegranate seeds
- 8 -10 mint leaves
- 1 teaspoon red chili powder
- oil, to fry
Directions See How It's Made
- Mix all the ingredients except oil and knead well into a soft dough.
- Leave dough covered with a moist cloth for 15 minutes.
- Divide into eight to ten equal portions, form them into balls (pedas).
- Roll out each portion into five to six inches sized discs.
- Heat a griddle.
- Put a parantha and cook on one side on medium heat followed by the other side.
- 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.
- Can be done the same way on the other side, without it too the paranthas are ready to be served.
- Serve hot with fresh skimmed milk yogurt, chutneys, mint chutney or pickles.