Rajma Paratha

Every cloud has a silver lining and this paratha is my silver lining to the disastrous attempt of a croquette that I tried. I was excited after seeing the recipe for Kidney beans croquettes on Venkatesh Bhat’s show. It is a recipe for a rajma and potato tikki filled with dried figs. Sounds tempting? I bought the rajma and went about the entire process diligently. It was all good till we suddenly decided to eat out that day and the next leaving me no time nor neccesity to make these croquettes. Feeling sorry for myself, I dumped the mixture in the fridge and forgot about it for a day or so.

Lately, the daughter has taken to deciding the daily menus which is good but her choices only revolve around pancakes, curd rice and roti. So when she asked for a paratha I had a brain wave. I packed the rajma mixture into whole wheat flour and called it Rajma Paratha. What say? So here goes –

Makes 8-9 Parathas

WHAT WE NEED

 Rajma / kidney beans               100 gms

Onions, medium size                   3

Green chillies                                 2

Fresh coriander                            10-12 stalks

Potatoes, medium                        2

Coriander powder                         3/4 tsp

Jeera / Cumin powder                  1/4 tsp

Garam masala                                1/2 tsp

Bread slices                                     2

Wheat flour                                      2 cups

Water

Ghee / clarified butter to make parathas 

Salt
WHAT TO DO  

• Soak the kidney beans in water for half hour and drain the water.
• Thoroughly wash the potatoes
• Pressure cook it for 10-12 whistles in 2 cups water along with the potatoes and set aside for 20 minutes
• Finely chop the onions and coriander.
• Slit the green chillies vertically, deseed and finely chop them
• Run the bread slices in a blender to get bread crumbs
• Mix the wheat flour with requisite water and salt to make a soft dough for the parathas and set aside
• Take out the kidney beans and potatoes from the cooker, drain the water and mash them thoroughly to ensure no lumps are left
• Add the coriander powder, cumin powder, garam masala and salt
• Add the onions, green chillies and fresh coriander and mix well to form a dough
• Add the bread crumbs and mix well
• Divide the mixture into 8-9 parts
• Divide the wheat dough into 8-9 parts and use your hands to form smooth dough balls without any cracks
• Take one of the dough balls and roll it out like a roti 
• Place the kidney bean mixture in the centre of the roti and fold in the roti from the outside to form a tight large ball of dough. 
• Roll out the stuffed dough into a medium sized paratha
• Heat a tava and place the paratha on it. Cook it on both sides till it has golden brown spots on either side. It should take around 3-4 minutes
• Take it off the heat and add little ghee on top and spread it on the entire paratha
• Repeat the process for the other dough balls as well
• Serve hot with any raita and pickle of your choice
• Enjoy it on a cold winter day!

This is my post for the Blogging Marathonunder the theme – Make a Meal.

Check out the Blogging Marathon page for other marathoners doing this BM.

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