Spicy Rajma Parathas

19 Dec

This happens often with me – I make rajma masala ((red kidney beans curry), there is plenty left over after a filling meal and then I don’t feel like doing a repeat for the next meal. What is the best way to finish off the remaining rajma masala? My vote goes to making these super-tasty rajma parathas, packed with the flavors of the rich tomato-garam masala gravy.

My breakfast today, after a lunch of rajma-chawal yesterday. What bliss!

Rajma Parathas You Need:

  • Rajma masala – 1 cup
  • Whole wheat flour (atta) – 1.5 cups
  • Onion – 1 small, finely chopped
  • Carom seeds – 1/2 teaspoon
  • Coriander leaves – 1 tablespoon, chopped
  • Salt – a pinch
  • Butter – 1 teaspoon for the dough + 1/2 teaspoon per paratha for cooking

How To Make Rajma Parathas:

A. Prepare The Dough

Mix a pinch of salt, half a teaspoon of carom seeds (ajwain), a teaspoon of butter, finely chopped onions and coriander leaves in 1.5 cups of atta.

Puree the rajma masala to a smooth paste. I use a cup of rajma masala for 1.5 cups of atta but you might have to adjust that according to the thickness of its gravy.

Mix the rajma masala puree into the atta, adding it a little at a time and kneading it in well till the atta reaches the consistency of a firm, pliable, non-sticky ball.

Rajma Paratha Dough

Let the dough stand covered for 20 minutes.

B. Roll and Toast

Shape the dough into balls 1.5-inch in diameter (this is larger than the balls I make for regular chapatis since rajma parathas are rolled out thick). This amount of dough would roughly give you 6 balls.

Flatten a ball slightly, dip it quickly into the dry flour and roll it out into a circle 5-inches in a diameter. Look up section C in the tutorial on chapati-making for tips on how to roll it right.

Heat a non-stick pan and place a paratha on it. Cook on medium-high flame, pressing it down gently with a wooden spatula and twisting the paratha around to allow even cooking. When brown spots begin to form, turn to the other side .

Spread a few drops of butter on the side up, turn after a minute and smear the other side with butter too. Toast for a couple more seconds till both sides are cooked evenly.

Keep the cooked parathas wrapped in aluminium foil to retain their freshness while the rest of batch is in the queue for cooking.

Serve rajma parathas hot with onion-carrot raita and mango pickle.

Rajma Paratha

7 Responses to “Spicy Rajma Parathas”

  1. mustardseed December 21, 2011 at 6:39 AM #

    I love these parathas. I feel parathas are the best way to use leftovers. I even add leftover khichdi, dal even tofu to the dough sometimes. Great breakfast!

    • S January 22, 2012 at 11:24 PM #

      I feel parathas are the best way to use leftovers.

      I agree mustardseed. Plus they’re a great way to disguise the taste of healthy but not-so-appetizing add-ons.

  2. Tadka Pasta December 21, 2011 at 11:19 AM #

    What a wonderful idea! Love the color of the paranthas too..I do this often with leftover dal, will try with rajma next time.

    • S January 22, 2012 at 11:22 PM #

      Yeah, I love the red tinge too…the green of coriander accentuates it beautifully doesn’t it?

  3. amrita January 18, 2012 at 2:04 PM #

    I loved the idea! will make it in evening :)

    • S January 22, 2012 at 11:19 PM #

      Thanks Amrita, I hope you liked how it turned out.

  4. S January 22, 2012 at 11:25 PM #

    Thanks for featuring my recipe, Christine.

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