Thursday, 5 February 2015

Rajma Parantha

Blogging Marathon # 49 , Week 1 Day : 3
Theme : Indian Bread Basket
Course : Breakfast , Brunch

Today is Rajma day in my house. So thought why not start the day with nutritious and fulfilling breakfast with Rajma. This recipe is made with simple ingredients yet a star in itself. Again this is one of the recipes I learnt from Sindhi family friend. I like ti so much that try to make it now and then. As it is very nutritious and also very good for diabetic people as it is made from complex carbohydrate and helps to maintain the sugar level. It does not spike sugar level as normal roti does.

It is great for kids who are fuzzy about food and can be given as lunch they would love this if you give them with some cheese sauce.

Preparation time : 5 mins
Cooking time: 30 mins
Soaking time: over night
Yields : 2 parantha
Difficulty level : Medium

1/4 cup wheat flour
1 small onion finely chopped
1/2 tsp jeera / cumin seeds
1 tbsp butter
salt to taste
1/2 cup boiled rajma
3 green chillies
1" ginger
Butter for roasting
Rajma water preserved from cooking

  • Coarsely grind boiled rajma along with chillies and ginger.
  • Heat butter in a pan, add in onions. Fry onions till translucent
  • Add coarsely ground rajma mix, salt, haldi and jeera.
  • Saute for a minute.
  • Transfer to a plate and allow to cool for 5 mins.
  • Add atta, mix well. Bind a dough not to stiff with help of reserve rajma water.
  • Let it rest for 5 mins. Divide the dough into 2 portions
  • Roll the parantha on greased plastic sheet with the help of rolling pin into 4 " circle.
  • Cook on each side for 2 mins.
  • Remove from pan and re-roll it carelly.
  • Cook re - rolled parantha on hot griddle, using butter until both sides are golden brown.
  • Serve with fresh butter or any side of your choice
Note :
  • Mix the ingredients properly before adding water.
  • Add water little by little or else you will end up with soft dough.
  • You can skip of cooking and rolling back. I personally recommend this as it becomes more flaky and crispy then just roasting it straight.
  • Do not try to roll it to thin after pre-cook as it may break into pieces.
  • You can also roll parantha using your fingers to make it into a disc.
  • Apply ghee on plastic sheet and rolling pin or else it will stick to the sheet and pin.
  • It has to be delicately handled or else your parantha will break into peices.

Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.
Briju Parthasarathy


  1. I like the way you knead the dough with rajma .When I read the name ,I thought it would be stuffed with rajma filling .Nice

  2. Very healthy paratha. Between the wind chime ad your blog made me to panic for couple of minutes. I wasn't sure where it is coming from as I dont have wind chime at my house and looking at kiddos toys and stuff. :-) :-)

  3. Better than stuffing, interesting way of making parathas with rajma..Nutritious definitely.

  4. That seem to be a good paratha to make..

  5. Healthy and nutritious paranthas.

  6. This is a good way to get rajma in my kids thanks.

  7. That is one delicious and protein rich paratha. Looks amazing.

  8. I too thought it is like a stuffed paratha! Nice way to knead it with the dough!! A protein-healthy meal!

  9. Healthy ones and love the idea of adding rajma to paratha dough instead of stuffing.

  10. Wow! This sounds easy and healthy too.

  11. What an interesting way to incorporate rajma into parathas.. Very healthy & delicious dish.


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