RAJMA PARATHA

Ingredients :

For the filling :

Rajma soaked overnight – 1 cup

Salt to taste

Onions finely chopped – 1

Garam masala – 1 tbsp

Chilli powder – 1 tbsp

Ginger garlic paste – 1 tbsp

Amchur powder – ½ tbsp

Jeera – 1 tsp

Oil – 1 tsp

Finely chopped coriander leaves – for garnishing

For the outer dough :

Wheat flour – 2 cups

Salt to taste

Method :

1)     Pressure cook the rajma for 4-5 whistles adding just enough water

2)     Drain and mash well, do not throw the water

3)     In a pan take oil, splutter jeera

4)     Add the onions and sauté till light pink

5)     Add the ginger garlic paste, salt, chilli powder, garam masala and sauté well till it becomes brown

6)     Add the mashed rajma, little water from the cooked rajma and sauté till it becomes a thick mass

7)     Switch off the gas and garnish with coriander leaves (note that it should be thick but not dry)

8)     Make a loose smooth dough with wheat flour and salt adding the water from the cooked rajma

9)     Make cricket size balls out of the outer covering, make a cup and fill in a lemon size filling inside, seal it and roll it with very light hands (you can keep the parathas thick as the filling tends to ooze out)

10) Cook on both sides, oil on one side and ghee on the other

11) Serve hot with curd and pickle