rajma cheese paratha | rajma vegetable paratha | stuffed rajma paratha |

by Tarla Dalal

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rajma cheese paratha is a one dish meal when served with a bowl of curds. Learn to make rajma vegetable paratha.

rajma cheese paratha has a healthy stuffing of onions, tomatoes, garlic, Indian spices and the addition of curds gives it a nice sour taste.

Tips for rajma vegetable paratha. 1. Use 1/4 cup plain flour (maida) instead of whole wheat flour in your dough to prevent the paratha from getting cracks while cooking. 2. Place the uncooked rajma cheese paratha over it. The flat surface of the paratha should be facing up as we want the back side of the paratha cooked first. 3. Cook all 4 sides of the paratha on a slow flame using a pair of tongs till cooked properly. Since this is a thick paratha the sides will take longer to cook and hence it should be cooked on a slow flame.

Enjoy rajma cheese paratha recipe | rajma vegetable paratha | stuffed kidney bean paratha | with step by step photos.

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Rajma Cheese Parathas recipe - How to make Rajma Cheese Parathas

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Preparation Time: 15 mins Cooking Time: 40 mins Total Time: 55 mins 4Makes 4 servings
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Ingredients

For The Dough
1 cup whole wheat flour (gehun ka atta)
salt to taste

For The Rajma Filling
1/4 cup red rajma (kidney beans) , soaked overnight
1/2 cup chopped onions
1 tsp grated ginger (adrak)
1/2 tbsp chopped garlic (lehsun)
1/2 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 cup curd (dahi)
1 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste

Other Ingredients
2 to 3 spring onions with greens , finely chopped
3 tbsp grated processed cheese
2 tsp oil for cooking

Method

For the dough

Combine all the ingredients and knead into a soft dough using enough water.
Divide the dough into 4 equal portions.
Roll out each portion into a 200 mm. (8") diameter circular chapati.
Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.

For the rajma filling

Drain the rajma, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked.
Drain any excess liquid and keep aside.
Heat the oil in a pan, add the onions, ginger and garlic and sauté till the onions are light brown in colour.
Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.
Add the cooked rajma and mix well.
Add the curds and continue cooking till the mixture is dry.
Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.

How to proceed

To make rajma cheese paratha, place one chapati on a dry surface and spread one portion of the rajma filling in the centre of the chapati.
Sprinkle some spring onions and ¾ tablespoon of cheese.
Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
Seal the edges with a little water.
Repeat to make 3 more parathas.
Cook on both sides, using a little oil till the parathas are golden brown.
Serve the rajma cheese paratha hot.

Rajma Cheese Parathas Video by Tarla Dalal

Rajma Cheese Parathas recipe with step by step photos

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what is rajma cheese paratha made of ?

what is rajma cheese paratha made of ? rajma vegetable paratha is made from a rajma filling of 1/4 cup red rajma (kidney beans) , soaked, 1/2 cup chopped onions, 2 tsp grated ginger (adrak), 1 large garlic (lehsun) clove (laung / lavang) , chopped, 1 cup chopped tomatoes, 1/2 tsp turmeric powder (haldi), 1 tsp chilli powder, 2 tsp coriander (dhania) powder, 1/4 cup curds (dahi), 1 tbsp chopped coriander (dhania), 3 tbsp grated processed cheese, 1 tbsp oil, salt to taste and a dough of whole wheat flour. See below image of list of ingredients for rajma cheese paratha.

soaking, cooking rajma

Wash and soak the Rajma for at least 8 hours in a bowl filled with enough water to cover the rajma.
Drain the rajma using a strainer and discard the water.
Take a pressure cooker and add the rajma into it.

add the salt to taste.
Add enough water to cover the rajma. We added 2 cups of water.
Cook the rajma for 2 whistles.
Drain the cooked rajma with the help of a strainer.

dough, cooking roti for rajma cheese paratha

Take a deep bowl and add the 1 cup whole wheat flour (gehun ka atta) to it to make roti for rajma cheese paratha recipe | rajma vegetable paratha | stuffed kidney bean paratha | We have used only whole wheat flour, but you can use half and half maida and whole wheat. Making it using only whole wheat flour makes the roll healthier to eat. See detailed : benefits of whole wheat flour and why it's good for you.

Add 1 tbsp oil. This makes the roti soft.
Add salt to taste. We added 1/4 tsp salt. Increase or decrease the quantity of salt to your liking.
Gradually add enough water to make a soft dough. We added 1/3 rd cup water. Then we added a 2 to 3 more tablespoons of water.
Mix it well with your hands. Gather the flour from all sides and if it’s too floury, you will need more water.
Knead into a soft dough.

Divide the dough into 4 equal portions.
Dust a rolling board with a little flour.
Flatten the dough and dust with flour.
Roll out each portion into a 200 mm. (8") diameter circle.
Heat a non-stick tava (griddle) on a high flame and place the roti on it. Reduce the flame when it becomes hot enough. You can even check by drizzling a few drops of water on the tava, if it sizzles you are ready to make your roti for wraps and rolls.

Cook till small blisters appear on the surface. Turn over the roti and cook for a few more seconds on a medium flame till half cooked. Your roti to make kidney beans cheese paratha is ready.

cooking rajma filling

Heat 1 tsp oil in a pan.
Add 1/2 cup chopped onions.
Add 1 tsp grated ginger (adrak).
Add 1/2 tbsp chopped garlic (lehsun).

Saute till the onions are light brown in colour.
Add 1/2 cup chopped tomatoes.
Add 1/4 tsp turmeric powder (haldi).
Add 1 tsp chilli powder.
Add 1 tsp coriander (dhania) powder.

Add salt to taste. We added 1/4 tsp salt.
Cook till the oil separates.
Add the cooked rajma.
Mix well.
Add 1/4 cup curd (dahi).

Continue cooking till the mixture is dry.
Add 1 tbsp chopped coriander (dhania).
Mix well. Keep aside to cool slightly.
Divide into 4 equal portions.

making rajma cheese paratha

To make rajma cheese paratha recipe | rajma vegetable paratha | stuffed kidney bean paratha | place one chapati on a dry surface.

Spread one portion of the rajma filling in the centre of the chapati.
Sprinkle some chopped spring onions.
Sprinkle ¾ tablespoon of cheese.
Fold the paratha over the stuffing.
Brush water over the edges of the paratha that will help seal the paratha.

Bring in 2 sides of the paratha towards the centre to enclose the filling and brush the top with water.
Fold both ends of the paratha inwards and brush with little water to seal the lifafa paratha which is envelope shaped. Note the ends will not stick but when we cook them they will stick.
Heat a non-stick pan and grease it with a little oil.
Place the uncooked rajma cheese paratha over it. The flat surface of the paratha should be facing up as we want back side of the paratha cooked first.
Cook the bottom for 30 to 45 seconds on medium heat.

Grease the top of the paratha with little oil.
Flip over.
Cook all 4 sides of the paratha on a slow flame using a pair of tongs till cooked properly. Since this is a thick paratha the sides will take longer to cook and hence it should be cooked on a slow flame. Since the edges are sealed this way, press down a little on them so that the sides cook well.
Cook the other side till light brown spots appear on the rajma vegetable paratha. Be extremely careful while flipping it as it you do not want to unseal the edges of the paratha. Your paratha is ready.
Cut each paratha diagonally across. Serve rajma cheese paratha recipe | rajma vegetable paratha | stuffed kidney bean paratha | immediately with a bowl of homemade curds.

tips for rajma cheese paratha

Use 1/4 cup plain flour (maida) instead of whole wheat flour in your dough to prevent the paratha from getting cracks while cooking.
Fold both ends of the paratha inwards and brush with little water to seal the lifafa paratha which is envelope shaped. Note the ends will not stick but when we cook them they will stick.
Place the uncooked rajma cheese paratha over it. The flat surface of the paratha should be facing up as we want back side of the paratha cooked first.
Cook all 4 sides of the paratha on a slow flame using a pair of tongs till cooked properly. Since this is a thick paratha the sides will take longer to cook and hence it should be cooked on a slow flame.
To seal the parathas you can make a paste of 2 tablespoons whole wheat flour mixed with 1/4th cup of water and apply over the paratha edges you want to seal.