Ingredients for Spicy Rajma Red Kidney Beans Parathas
- Whole Wheat Flour
- Soya Flour
- Red Kidney Beans
- salt to taste
- Green Chilies
- Onion
- Pomegranate Seeds
- Mint Leaves
- 1/4 teaspoon red chili powder
- Oil for cooking (approximately 2 tablespoons)
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How to Make Spicy Rajma Red Kidney Beans Parathas
- In a large bowl, combine 1 cup cooked rajma (red kidney beans), 1/2 cup finely chopped onions, 1/4 cup finely chopped cilantro, 1 green chili finely chopped (adjust to your spice preference), 1/2 teaspoon garam masala, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, 1/4 teaspoon cumin powder, and salt to taste. Mix well.
- Add 2 cups whole wheat flour (atta) and 1/2 teaspoon salt to the rajma mixture. Gradually add 3/4 cup water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 15 minutes.
- Divide the dough into 8-10 equal portions. Roll each portion into a smooth ball.
- On a lightly floured surface, roll each ball into a 5-6 inch diameter circle.
- Heat a griddle or large skillet over medium heat.
- Cook each paratha for 1-2 minutes per side, or until lightly browned.
- Apply 1 teaspoon of oil to one side of the paratha. Flip and cook for another 1-2 minutes, pressing gently with a spatula to crisp it up. Repeat on the other side.
- Serve hot with fresh skimmed milk yogurt, chutneys (mint chutney is recommended!), or pickles.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
5g
Fat
0g
Carbs
4g