Rajma Paratha - Nandita Pai Shirali
Ingredients
Wheat Flour - 2 cups
Flax seed powder - 1 tsp (optional)
Rajma | Kidney Beans - 1 cup, pressure-cooked
Cheese - 1 cube, grated
Red Chilli Powder - 1 tsp
Pepper Powder - 1 tsp
Cumin Powder - 1 tsp
Dried Fenugreek Leaves/Kasuri Methi - a handful
Coriander Leaves - a little
Salt - as needed
Water - as needed
Ghee - as needed
Method:
Mix together wheat flour, flax seed powder and a pinch of salt.
Using water little by little, as needed, make a firm dough ball. Set aside.
Mash the pressure cooked kidney beans to get a coarse consistency.Add in the grated cheese, spices, dried fenugreek leaves and salt and mix well to incorporate all the flavours. Set aside.
Now, make smaller balls of the dough ball (but make sure they are bigger than normal chapathi dough balls, as you would be stuffing them with filling. So bigger dough balls are easier to work with)Dust the work floor and place one dough ball on the board and roll it out into a flat round using the rolling pin.
Place a tbsp heaped dollop of the kidney bean mixture in the middle.
Bring together the ends of the rolled out doughs and pinch it to shape.
Flatten it with your hands, then dip it in flour and place it back on the board. Gently roll it out shaping it into a round as you go.
Do this for all the dough balls.
Roast them on a hot griddle, one by one using little ghee on both sides.
Serve these yummy parathas with raita or pickle. I love them plain, as it is stuffed with a flavourful filling.
Wheat Flour - 2 cups
Flax seed powder - 1 tsp (optional)
Rajma | Kidney Beans - 1 cup, pressure-cooked
Cheese - 1 cube, grated
Red Chilli Powder - 1 tsp
Pepper Powder - 1 tsp
Cumin Powder - 1 tsp
Dried Fenugreek Leaves/Kasuri Methi - a handful
Coriander Leaves - a little
Salt - as needed
Water - as needed
Ghee - as needed
Method:
Mix together wheat flour, flax seed powder and a pinch of salt.
Using water little by little, as needed, make a firm dough ball. Set aside.
Mash the pressure cooked kidney beans to get a coarse consistency.Add in the grated cheese, spices, dried fenugreek leaves and salt and mix well to incorporate all the flavours. Set aside.
Now, make smaller balls of the dough ball (but make sure they are bigger than normal chapathi dough balls, as you would be stuffing them with filling. So bigger dough balls are easier to work with)Dust the work floor and place one dough ball on the board and roll it out into a flat round using the rolling pin.
Place a tbsp heaped dollop of the kidney bean mixture in the middle.
Bring together the ends of the rolled out doughs and pinch it to shape.
Flatten it with your hands, then dip it in flour and place it back on the board. Gently roll it out shaping it into a round as you go.
Do this for all the dough balls.
Roast them on a hot griddle, one by one using little ghee on both sides.
Serve these yummy parathas with raita or pickle. I love them plain, as it is stuffed with a flavourful filling.
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