Wednesday, May 28, 2014

Leftover Rajma Paratha

I had some leftover rajma(prepared with onions, tomatoes, ginger, garlic and spices) from the other day in the fridge and nobody wanted to eat rajma with rice/roti again so thought of turning this prepared rajma into paratha. And they turned out pretty good. It was a nice variety in Paratha. Paratha itself is a wholesome meal. And this protein packed rajma paratha will satisfy your taste bud and will keep you full at the same time. Make it either for breakfast/brunch/lunch or even dinner, no matter what time of day you eat, it will surely please everyone at your home. It is a very basic and simple recipe. Serve it with cool cucumber raita or just plain old yogurt.


2 cups leftover rajma
Whole wheat flour as needed
2 tbs chopped cilantro
Salt as required
Oil as required 


With a masher mash the leftover rajma into a smooth paste(make sure each and every kidney beans are mashed). Add chopped cilantro plus little bit of salt. Remember our rajma is already seasoned with salt and spices so don't add too much salt. After rajma is  mashed start adding wheat flour and mix together. Use only that much wheat flour that will fit into mashed rajma. Knead into a semi-soft dough.

Keep aside the dough for 1 hr. Later divide the dough into equal balls. Now start rolling the ball into circle and dust some wheat flour while rolling. Roll it till you get a 6 inch paratha. Now place this paratha onto a heated tava/griddle. Cook it on both side by spreading oil as required. Repeat the same procedure for the remaining balls and serve.