Ingredients

For the Dough:

• Whole wheat flour :1.5 cups
• Water : as needed
• Salt : ¼ tsp
• Oil : 1 tsp

For the Rajma Filling:

• Cooked rajma (kidney beans) : ½ cup (mashed)
• Onion : 1 small, finely chopped
• Green chili – 1, finely chopped
• Ginger : ½ tsp, grated
• Cumin powder : ½ tsp
• Coriander powder : ½ tsp
• Red chili powder : ¼ tsp (optional)
• Garam masala : ¼ tsp
• Salt : to taste
• Fresh coriander : 2 tbsp, chopped
• Oil/ghee : for roasting

Preparation

In a mixing bowl, combine whole wheat flour, salt, and oil.

Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 15-20 minutes.

In a bowl, mix the mashed rajma with onion, green chili, ginger, cumin powder, coriander powder, red chili powder, garam masala, and salt.

Add chopped coriander leaves and mix well. Ensure the mixture is dry and not watery.

Divide the dough into 4 equal portions.

Roll out one portion into a small disc, place 2 tbsp of the rajma filling in the center, and seal the edges.

Flatten and gently roll into a paratha of medium thickness.

Heat a tawa (griddle) and place the rolled-out paratha on it.

Cook on medium heat for 1-2 minutes, then flip.

Apply a little oil or ghee on both sides and cook until golden brown spots appear.

Repeat for the remaining parathas.

Servings: 4 parathas

Notes

1. Ensure the rajma filling is not too watery, or it may break the paratha while rolling.
2. You can add grated paneer for extra protein.
3. Use ghee for roasting for a richer taste.