Blog Post


For Stuffing:

  • Rajma / Kidney Beans – 2 cups soaked
  • Onion – 1 small chopped finely (optional)
  • Ginger Garlic Paste – 1 tsp (optional)
  • Oil – 1 tsp
  • Garam Masala Powder – 1 tsp
  • Chilli Powder – 1 tsp
  • Amchoor Powder / Dry Mango Powder – 1/2 tsp
  • Salt to taste
  • Coriander Leaves – 3 tblspn finely chopped

For Dough:

  • Wheat flour / Atta – 2 cups
  • oil - 1 tsp
  • Salt to taste
  • Water as needed


Make a dough with wheat flour, salt, oil and water. Knead well and allow it to rest for 30 mins.

Now take soaked rajma in a pressure cooker, cover it with water and cook for 6 whistle and simmer the cooker for 15 mins. Open the cooker and drain the rajma. Take Onion cutter and chop Rajma in it.

Now heat oil in a kadai. Add in onions, chillies and ginger garlic paste. Saute it for a min.

Add in cooked chopped rajma and mix well. Add in garam masala powder, salt and amchoor powder. Mix well.

Add in coriander leaves and mix well. let it cool down.

Now divide the dough and this rajma mix into equal portions. Take one dough and flatten it slightly, place rajma ball inside this and cover all the sides. Roll it carefully and cook on hot tawa till the paratha is cooked on both sides, drizzle oil/ghee while cooking paratha.

Remove and serve with curd.

Blog Post

Smruti Shah
- Nutritionist

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