Ingredients
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1
-
2
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1/3
-
-
3 - 4
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1
-
1/2
-
8 - 10
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1
-
-
-
-
-
-
Directions
Spicy Rajma (red Kidney Beans) Parathas,Traditionally, parathas are stuffed with potatoes, onions, cauliflower or radish. This ones tastes so different…and so good ! For the lovers of Indian breads..chapattis, puris, parathas..!,Made these for our evening snack today. used 3/4th can of the red kidney beans(liquid drained and then I chopped each red kidney bean into 3 pcs.), 1 green chilli, 2 tsps. oregano, 2 tsps. basil, 1 cup more of whole wheat flour, 5-6 tbsps. more of all-purpose flour, 1 tsp more of red chilli powder, corriander leaves(chopped finely), 1/2 tsp. turmeric powder, 1 1/2 tsp. corriander powder and 3/4 tsp salt. I omitted the mint leaves as I did not have those at home, but I strongly am in favour of using them! I substituted them with oregano and basil leaves. I did not have pomegranate seeds at home, so I had to omit using those as well. It took me 45 minutes to make 14 memorable parathas – they’re delectible! I had guests come home for an evening snack party today, and I served these parathas to the teenagers with plain cold yogurt and to the adults with mango chutney! Everyone wanted more and more and more!!! It reminded me of this – “Ek baar khaoge to khate reh jaoge, no-one can eat just one!” 🙂 Thanks a bunch, Mini, for sharing this rare and truly good recipe. I recommend it to all.,Traditionally, parathas are stuffed with potatoes, onions, cauliflower or radish. This ones tastes so different…and so good ! For the lovers of Indian breads..chapattis, puris, parathas..!
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Steps
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1
Done
|
Mix All the Ingredients Except Oil and Knead Well Into a Soft Dough. |
|
2
Done
|
Leave Dough Covered With a Moist Cloth For 15 Minutes. |
|
3
Done
|
Divide Into Eight to Ten Equal Portions, Form Them Into Balls (pedas). |
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4
Done
|
Roll Out Each Portion Into Five to Six Inches Sized Discs. |
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5
Done
|
Heat a Griddle. |
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6
Done
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Put a Parantha and Cook on One Side on Medium Heat Followed by the Other Side. |
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7
Done
|
Increase Heat, Apply One Teaspoon of Oil to the First Cooked Side and Cook Again Pressing It With a Spoon to Give Good Colour and Make It Crisp. |
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8
Done
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Can Be Done the Same Way on the Other Side, Without It Too the Paranthas Are Ready to Be Served. |
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9
Done
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Serve Hot With Fresh Skimmed Milk Yogurt, Chutneys, Mint Chutney or Pickles. |
