Paneer, Paratha

Rajma Paneer Paratha

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Paratha is a very popular Punjabi dish with numerous variations. A comforting and delicious dish for any occasion, the parathas are made plain or with various stuffings. This variation uses paneer and rajma. Serve with pickle and curd.

Paratha

Ingredients:

  • Atta (Wheat Flour) – 2 cups
  • Rajma (Red Kidney Beans) – 1/2 cup
  • Paneer – 1/2 cup, Grated
  • Coriander Leaves – 1 tblsp
  • Coriander Powder – 1 tsp
  • Cumin Seed Powder – 1/2 tsp
  • Green Chilli – 1
  • Ginger – Small Piece, peeled and washed
  • Oil – As Required
  • Salt to Taste

Method:

  1. Soak the rajma overnight or for at least 8 hours.
  2. Take a bowl, add the atta flour, salt and 1 tsp of oil and knead them to a soft dough using required water.
  3. Cover with a muslin cloth for half an hour.
  4. Drain the water from rajma and wash it.
  5. Pressure cook them for around 6 to 7 whistles.
  6. Drain the excess water and mash them well.
  7. Grind the green chilli and ginger in a mixer to a paste.
  8. Heat a pan under medium flame.
  9. add oil and ground paste and cook them.
  10. Add the mashed rajma mixture, grated paneer, coriander powder, cumin seed powder, salt and coriander leaves.
  11. Mix them well and cook for 10 minutes.
  12. Remove from flame and make lemon size balls and keep it aside.
  13. This is the stuffing for paratha.
  14. Using the dough mixture,make balls and roll out them to thick circle.
  15. Place the stuffing in the middle and close it and form a ball shape.
  16. Roll out again to make parathas.
  17. Heat a tawa in medium flame.
  18. Cook the stuffed parathas one by one using ghee/oil.
  19. Cook on both sides till golden brown.
  20. Serve hot with pickle and curd.

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