Rajma Paratha- Stuffed Rajma Cheese Paratha

Rajma paratha- Indian style flatbreads stuffed with cooked kidney beans and spices. These protein-rich parathas make a hearty breakfast or dinner. All they need is some chilled Raita or plain yogurt and some pickles ( Achar) by the side.

I happened to have some leftover Rajma after making Instant Pot Rajma. While I could have easily made some salad with it, I chose to stuff them into Parathas. And I conclude, this leftover Rajma Paratha is easily our favorite Sunday brunch.

These kidney bean stuffed parathas are so versatile. When I mentioned that they are happening for dinner, my little one wanted some quesadillas instead. I decided to switch up things a bit and made some Rajma cheese parathas for her. In this post, I ll be sharing both recipes. 

Ingredients

This recipe involves two components- the Paratha dough and the filling. Making Paratha dough is really simple and easy.

For the dough– we will be using whole wheat flour, salt and water.

For the filling, we will be using cooked kidney beans, spices and some cheese for the Rajma cheese parathas. White or red cheddar works beautifully with Rajma. You can also use canned kidney beans here to save time. Just make sure to wash and drain them completely.

In case, you do not have leftover cooked rajma, wash and soak ½ cup kidney beans in 3 cups of water for 8 hours. When soaked, drain all the water used for soaking the beans. Combine the soaked kidney beans with 2 cups water and 1 teaspoon salt. Pressure cook this for 5 whistles. When cooked, the beans must be soft. 

Drain the pressure cooked beans in a colander. And proceed with this stuffed rajma paratha recipe.

Method

Kneading the dough

Combine wheat flour and salt along with 1 teaspoon oil in a mixing bowl. Add water little by little and knead to a smooth, non-sticky and supple dough. For 2 cups of whole wheat flour, I used about ¾ to 1 cup water. Always add water gradually by ¼ cup and knead the dough.

Once your dough is ready, cover it with a damp kitchen towel and let it rest for 30 mins. While the dough is resting, get the filling ready.

Making the stuffing

Place the cooked kidney beans, red chilli powder, ½ teaspoon turmeric powder, ground cumin, garam masala and salt in a blender jar.Now grind this to a slightly coarse mixture. You should be able to shape the filling into balls. If you find that the mixture crumbles easily, add ½ tablespoon water and blend again. Do not add more water than mentioned here.

For making the filling for Rajma Cheese Paratha, add 2 tablespoon grated cheddar to the ground mixture. Mix well. Skip the cheese if you are just making regular stuffed parathas with rajma.

When the mixture is ground, transfer it to a mixing bowl. Add finely chopped coriander leaves to this and mix well. Now,divide it into equal portions and shape each portion into a ball.

Rolling the parathas

Now, open the kneaded dough. Turn it out onto a slightly floured surface. Knead once or twice. Divide the dough into 10 equal portions. Shape each dough portion into a ball. Gently flatten the ball and dust with flour.

Now roll this ball into a ¼ inch thick round circle. Place a ball of filling in the center. Bring the edges of the dough together and seal it shut by pinching the edges together.

Flatten this filled dough ball. Dust with flour. Now, roll it out gently using a rolling pin to a 8 inch circle.

Repeat this with the remaining filling and paratha dough.

Cooking the Parathas

We will be cooking each side of the Paratha on medium heat for about a minute. We will know that the parathas are cooked when beautiful golden spots appear on both sides.

Heat a griddle. Place a rolled paratha and cook on medium heat for 30 secs. Flip and brush the top side with 1 teaspoon oil. Cook for another 30 secs.

Flip again, brush the other side with 1 teaspoon oil. And cook for 30 secs on medium flame. You will see golden brown spots on the surface of the Paratha now.

When done, remove and serve hot.

How to serve Rajma Paratha?

If you are serving this to kids, I recommend serving it with some plain chilled yogurt. You can also go the ketchup route. 

For adults, I recommend serving this with a spiced up yogurt. Simply, whisk the yogurt till smooth, stir in some pickle oil or roasted cumin powder and red chilli powder along with salt. Mix well. And enjoy this with Parathas. This works well for all North Indian style stuffed parathas.

While I wont call these low cal, they are definitely healthy and so, make for a great lunchbox option too.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our stuffed Rajma Paratha recipe? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

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Stuffed Rajma Paratha

Indian style stuffed flatbreads with kidney beans and cheese filling

Prep Time30 mins

Cook Time15 mins

Course: Main Course, Mains

Cuisine: Fusion, Indian

Servings: 10 Parathas

Ingredients

• For The Paratha dough:
• 2 c Whole wheat flour
• ¾ to 1 c Water to knead
• ¾ teaspoon Salt
• 1 to 2 tablespoon Oil to cook
• ½ c Flour to dust
• For The Filling:
• 1 c cooked Rajma
• 1 teaspoon grated garlic
• 1 teaspoon Red chili powder
• 1 teaspoon ground cumin
• ½ teaspoon Garam masala powder
• 2 tablespoon finely chopped Coriander leaves
• ¼ c grated cheese

Instructions

Kneading the dough

• Combine wheat flour and salt along with 1 teaspoon oil in a mixing bowl.
• Add water little by little and knead to a smooth, non-sticky and supple dough.
• For 2 cups of whole wheat flour, I used about ¾ to 1 cup water.
• Always add water gradually by ¼ cup and knead the dough.
• Once your dough is ready, cover it with a damp kitchen towel and let it rest for 30 mins.

Making the stuffing

• Place the cooked kidney beans, spice powders and salt in a blender jar.Now grind this to a slightly coarse mixture.
• You should be able to shape the filling into balls.
• If you find that the mixture crumbles easily, add ½ tablespoon water and blend again.
• Do not add more water than mentioned here.
  

Making the stuffing for Rajma cheese paratha

• For making the filling for Rajma Cheese Paratha, add 2 tablespoon grated cheddar to the ground mixture.
• Mix well.
• When the mixture is ground, transfer it to a mixing bowl.
• Add finely chopped coriander leaves to this and mix well.
• Now,divide it into equal portions and shape each portion into a ball.

Rolling the parathas

• Now, open the kneaded dough.
• Turn it out onto a slightly floured surface.
• Knead once or twice.
• Divide the dough into 10 equal portions.
• Shape each dough portion into a ball.
• Gently flatten the ball and dust with flour.
• Now roll this ball into a ¼ inch thick round circle.
• Place a ball of filling in the center.
• Bring the edges of the dough together and seal it shut by pinching the edges together.
• Flatten this filled dough ball. Dust with flour.
• Now, roll it out gently using a rolling pin to a 8 inch circle.
• Repeat this with the remaining filling and paratha dough.
  

Cooking the Parathas

• Heat a griddle.
• Place a rolled paratha and cook on medium heat for 30 secs.
• Flip and brush the top side with 1 teaspoon oil.
• Cook for another 30 secs.
• Flip again, brush the other side with 1 teaspoon oil.
• And cook for 30 secs on medium flame.
• You will see golden brown spots on the surface of the Paratha now.
• Repeat with the remaining dough and filling.
• When done, remove and serve hot.
  

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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