EASY RAJMA PARATHA RECIPE | NO ONION NO GARLIC PARATHA RECIPES

I made this Rajma paratha during Navratri when I soaked rajma for rajma sundal, I soaked for trying paratha as well and tried making it. This is the first time I am making rajma paratha. After making rajma masala, there was some rajma left, so I wanted to try this paratha once. This is simple, healthy and more over, filling meal with simply curd (dahi) and pickle. Keep you full for more time, so perfect to pack it for your lunch. Just two parathas will make you feel full. Just careful while picking rajma from the stores, choose reddish variety rather than the black ones. Kids will also love this one and since healthy, you can be in peace. If you want you can mix grated cheese along with this when making for kids. So if you have rajma sleeping in your pantry for long time, try this paratha for a change. I just made it like I make aloo paratha.

Easy Rajma paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 12 hrs soaking time    |  Cook time: 15 mins    |  Makes: 4

Ingredients

Rajma	1/2 cup
Green chilli	2, finely chopped
Coriander leaves, finely chopped	3 tblsp
Garam masala powder	1/2 tsp
Amchoor powder	1/2 tsp
(or) lemon juice	1 tsp
Jeera	1 tsp
Salt	as needed
Atta (wheat flour)	1 cup

Method

1. Keep aside.Soak rajma overnight and pressure cook it with water just to immerse it, for 4 whistles. Drain water completely and grind well. Meanwhile mix flour, salt with water (1/2 cup approx) and prepare dough.

2. Add all the other ingredients to ground rajma and mix well. Make four equal sized balls out of rajma and dough. Dough balls also should be same size as the rajma balls. If dough is more, keep aside and use only as required.

3. Roll each ball into small thick rounds and keep the rajma stuffing in middle. Gather the ends and cover the stuffing. Roll into thick parathas with generous dusting. I use maida for dusting, you can use atta too.

4. Cook both sides over hot tawa until golden spots appear. You can add 1/2 tsp of oil or ghee both side while toasting. Press gently with spatula/ ladle to ensure even cooking. Dont press hard though.

Notes

• Keep the dough resting for sometime for softer parathas.
• The prepared stuffing should be dry, not gooey. For this, you have to cook rajma perfectly. If it gets mashed up while cooking itself, then it will retain water and become gooey when ground.
• You can add oil while preparing the dough.

Soft parathas goes well with simply curd and pickle. Filling and hearty meal!

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