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Rajma Paratha

VIEWS 2176

Energy (kcal) - 197

Protein (g) - 14.5

Carbohydrate (g) - 29.3

Fat (g) - 5

Khyati's Health-O-Meter Says:

Rajma/Kidney beans are a very good source of folate and copper. They are also good sources of phosphorus, protein, vitamin B1, iron, potassium, and magnesium. It contains an abundant amount of fiber and antioxidant that lowers the risk of chronic diseases. Choose it as breakfast or post-workout option.

INGREDIENTS:
  • For Stuffing:
  • Soaked Rajma (Kidney Beans) - 2 tbsp
  • Onion (finely chopped) - 1 small 
  • Ginger-Garlic Paste - ½ tsp 
  • Green Chilli (finely chopped) - ½ no 
  • Garam Masala Powder - ¼ tsp  
  • Chilli Powder (Optional) - ¼ tsp  
  • Amchur Powder (Dry Mango powder) - a pinch
  • Oil - ½ tsp 
  • Salt to taste 
  • Coriander leaves (finely chopped) - 1 sprig 
  • For Dough:
  • Wheat flour - 30 g 
  • Salt - to taste 
  • Water - as needed 
DIRECTIONS:
Step 1 Make a dough with wheat flour, salt and water. Knead well and allow it to rest for 30 mins.  Step 2 Now cook soaked rajma in a pressure cooker till done. Open the cooker and drain the rajma. Mash it well.  Step 3 Now heat oil in a kadai. Add onions, chillies and ginger garlic paste. Saute it for a minute.  Step 4 Add in cooked mashed rajma and mix well. Add garam masala powder, chilli powder, salt and amchur powder. Mix well.  Step 5 Add in coriander leaves and mix well. Once it comes together,  remove it to a bowl and let it coul down.  Step 6 Now divide the dough and this rajma mix into equal portions. Take one portion of the dough and flatten it slightly, place rajma ball inside this and cover all the sides. Rull it carefully and cook on hot tava till the paratha is cooked on both sides; drizzle oil while cooking paratha.  Step 7 Remove and serve. 

Rajma Paratha - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2176

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