Paratha is one of my favorite, not only me but also my family likes to have paratha atleast once in a week. My daughter love to get it for her lunch box, not only mine but I have seen most of the kids throwing out the beans from the gravy. Rajma Paratha is a healthy, easy and a perfect lunch box dish. Thought of using Rajma in the better way, which should be liked and not thrown out by them and this resulted in my RAJMA PARATHA.

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Rajma Paratha / Red Kidney Bean Paratha with Lamb Bones curry

Rajma Paratha / Red Kidney Bean Paratha

Rajma Paratha goes out well with any dips or any curry. I have served it with Mayonnaise and Lamb Bones Curry. Let me share the recipe…

Ingredients:

• Boiled Rajma (Red Kidney Beans) – 1 cup
• Wheat flour / Atta – 1 ½ cups
• Green chilli – 2 nos (optional)
• Cumin seeds (crushed) – ¼ tsp (optional)
• Salt to taste
• Oil – 4 tbsp

Divide to small portions

Dust it with wheat flour

Flattened dough

Getting cooked on both sides

Wheat flour, ground rajma / red kidney bean and salt

Crumble all these together

Kneaded together

Rajma Paratha / Red Kidney Bean Paratha

Rajma Paratha / Red Kidney Bean Paratha with Lamb Bones curry

Preparation:

• Mash the rajma well or grind the rajma to a coarse paste.
• Finely chop the green chillies and crush the cumin seeds.
• Take wheat flour / atta, salt in a wide mouth bowl, add the rajma paste followed by green chillies and cumin seeds.
• Crumble it well with your hands, pour water little by little and knead the dough.
• Divide the dough to small portion, roll it to a ball.
• Flatten the balls to a thin circle by dusting it with wheat flour/atta.
• Heat a tawa, rub it with oil, gently add the flatten dough, drizzle oil along the sides of the paratha and cook for a min.
• Swap the sides and cook until the paratha is done.

Serve hot with any Curry (curry should be watery) and a dip.