This happens often with me – I make rajma (red kidney beans) masala, there is plenty leftover after a filling meal and then I don’t feel like do a repeat for the next meal. What is the best way to finish off the remaining rajma masala?
My vote goes to these super-tasty rajma parathas. Packed with the flavors of the rich tomato-garam masala gravy, they also take next to no effort at the time of making.
My breakfast today, after a lunch of rajma-chawal yesterday. What bliss :)
- 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
A. Preparing 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.
Let the dough stand covered for 20 minutes.
B. Rolling & Toasting
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.