Thursday, 16 July 2009

Rajma paratha

I loved this recipe. Try it and you will love it too.

Red kidney beans/ Rajma: 200 gm (uncooked) or 400 gm (cooked)
Mint leaves: 15
Tomato: 1 medium
Green chilies: 4
Pomegranate: 1/2 tea spoon
Red chili powder: 1 table spoon
Wheat flour: 1.5 cup
Salt to taste
Oil + Ghee for cooking parathas

Soak rajma over night and boil till they are soft. Or use rajma tin.

Wash tomato, mint leaves and green chilies. Rough chop tomato. Fine chop green chilies.

Take rajma, tomato, mint leaves and crush into paste.
Crush pomegranate seeds to powder separately
and mix it to the paste and crush again.
Now mix green chilies, red chili powder, salt to taste, oil and mix well. Add sieved wheat flour and make soft dough. Use water only if required.
Press well with both hands to create smooth texture. Cover with wet cloth and keep aside for 30 minutes.
Make 10-12 equal balls and roll out into thick paratha.

Heat pan and once hot place the paratha on it. Cook one side till you see small bubble on the paratha. Flip it to one side and apply oil + ghee 1 tea spoon. After another 30-50 sec flip on to another side and apply oil. Now with spatula press gently on to sides and roast until its cooked on both sides.

Repeat the same procedure for all balls.

Enjoy parathas with plain yogurt or dal or pickle.

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