Rajma Cheese Parathas by Tarla Dalal

Tarla.Dalal's picture

Jan. 01, 2014

Serve these all-in-one parathas to your little ones for lunch or when they come home hungry from school. They are very easy and taste great.

Ingredients

For the dough
Whole wheat flour 1/2 Cup (8 tbs) (gehun ka atta)
Warm milk 2 Tablespoon
Salt To Taste
Water 1/2 Cup (8 tbs) (little more or less to attain the right consistency of dough)
For the stuffing
Boiled kidney beans 3/4 Cup (12 tbs) , coarsely mashed (red kidney beans (rajma))
Oil 2 Teaspoon
Finely chopped onions 1/4 Cup (4 tbs)
Finely chopped garlic 1 Teaspoon
Finely chopped tomatoes 3/4 Cup (12 tbs)
Chili powder 1/2 Teaspoon
Turmeric powder 1/2 Teaspoon (haldi)
Finely chopped coriander leaves 1 Tablespoon (dhania)
Coriander cumin powder 2 Teaspoon
Fresh yogurt 1/4 Cup (4 tbs) (dahi)
Other ingredients
Grated processed cheese 6 Tablespoon
Oil 3 Teaspoon

Directions

GETTING READY

FOR THE DOUGH

1. In a bowl, combine together all the dough ingredients and knead in the form of semi- soft dough. Keep the dough aside for half an hour.

FOR THE RAJMA STUFFING

2. In a broad non stick pan, add oil and when hot add onions and garlic and sauté for a minute or two, before adding tomatoes and cooking for a minute or two, while stirring intermittently

3. Now add mashed rajma, salt, chili powder, coriander, turmeric powder, and coriander-cumin seeds powder and cook for a minute or two, while stirring intermittently. Add yogurt and cook on low flame for another 2 minutes and turn off heat.

4. Divide the rajma stuffing into three equal parts and keep aside.

MAKING

5. Now divide the dough into three equal parts, and roll out each portion into an eight inch diameter circle.

6. Heat a griddle and place the rolled out chapatti over it and cook lightly on both sides. Cook the remaining chapattis similarly and keep aside.

7. Now place a chapatti on a flat and dry surface, and place one portion of the rajma mixture in the center, followed by sprinkling two tablespoons of cheese. Fold two opposite corners of chapatti over the rajma filling, overlapping them slightly. Now seal the stuffing properly by folding the remaining two sides.

8. On a hot griddle, place the envelope shaped paratha, one by one, and cook on both sides until golden brown.

SERVING

9. Serve the parathas immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 329Calories from Fat 154

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 769 mg32.04%

Total Carbohydrates 31 g10.3%

Dietary Fiber 7 g28%

Sugars 3 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet