Ingredients;
1 cup rajma/kidney beans cooked/canned
1 cup paneer, grated
1 small onion, finely chopped
1/4 tsp turmeric powder
1 tsp chilli powder / thinly sliced green chillies, as per taste (optional)
1 tsp cumin-coriander powder
1 tsp fennel seeds(saunf)
few cilantro sprigs
2 cups whole wheat flour + plus little more for dusting enough water to bind the dough
salt to taste
Method;
Knead the dough with little salt and water, until smooth. Make sure of adding only little salt since the filling will also contain salt. Set aside. In a bowl, take the kidney beans and mash them well. Make sure there isnt much water in them.Add the rest of the ingredients - paneer and spices along with little salt. Mix well until blended. The mixture should be tight and not watery, otherwise you will not able to stuff them in the paratha. If you think the mixture is runny, add a little all purpose flour/soy flour to bind it into a thick mixture. Take a small piece from the dough, roll it into a ball. Flatten it lightly with your hands and using a rolling pin, roll it into a small circle. Take a small ball of the filling - the filling should be less than the dough so that it is easier to wrap the dough over the filling. Place it in the center. Bring all the sides up over the top of the filling and bunch it together.With the palm of your hands, press it down.It will flatten while covering the rajma filling. Now roll it gently making sure that the filling does not come out. Make it thick or thin whatever you prefer making sure to keep the filling inside. Heat a nonstick skillet med-high and place the paratha. trickle a little oil on all the sides of the paratha.Turn in about 1-2 minutes or when you see brown spots. You don't have to add oil again. Repeat this for all the parathas.
1 cup rajma/kidney beans cooked/canned
1 cup paneer, grated
1 small onion, finely chopped
1/4 tsp turmeric powder
1 tsp chilli powder / thinly sliced green chillies, as per taste (optional)
1 tsp cumin-coriander powder
1 tsp fennel seeds(saunf)
few cilantro sprigs
2 cups whole wheat flour + plus little more for dusting enough water to bind the dough
salt to taste
Method;
Knead the dough with little salt and water, until smooth. Make sure of adding only little salt since the filling will also contain salt. Set aside. In a bowl, take the kidney beans and mash them well. Make sure there isnt much water in them.Add the rest of the ingredients - paneer and spices along with little salt. Mix well until blended. The mixture should be tight and not watery, otherwise you will not able to stuff them in the paratha. If you think the mixture is runny, add a little all purpose flour/soy flour to bind it into a thick mixture. Take a small piece from the dough, roll it into a ball. Flatten it lightly with your hands and using a rolling pin, roll it into a small circle. Take a small ball of the filling - the filling should be less than the dough so that it is easier to wrap the dough over the filling. Place it in the center. Bring all the sides up over the top of the filling and bunch it together.With the palm of your hands, press it down.It will flatten while covering the rajma filling. Now roll it gently making sure that the filling does not come out. Make it thick or thin whatever you prefer making sure to keep the filling inside. Heat a nonstick skillet med-high and place the paratha. trickle a little oil on all the sides of the paratha.Turn in about 1-2 minutes or when you see brown spots. You don't have to add oil again. Repeat this for all the parathas.
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