Tag Archives: south Indian paratha recipe

Rajma Paratha / Red Kidney Beans Paratha

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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 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


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.

Spinach Paratha

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I prepare Chapathi’s very often for dinner; my daughter loves to have something different from the usual one (like me). As usual, I was staring at the refrigerator what to do, found some spinach, so planned to try out this spinach paratha.

It is common among kids when it comes to spinach, particularly my son he avoids spinach. However, my daughter she has spinach but a very less quantity, even this happened after I told her that if you take spinach your skin would glow and you will look beautiful.

Therefore, this spinach paratha would be a good source for not only kids, but also adults in the intake of spinach. Everyone knew the benefits of spinach; I used Red Spinach / Amaranthus dubius, are good source of Vitamins C and A, being low in calories. Let us move on to the recipe…

Spinach Paratha

Spinach Paratha

Ingredients:

  • Red spinach / Amaranthus Dubius – a bunch
  • Wheat flour – 200 gm
  • Garlic clove – 3 nos
  • Salt to taste
  • Water – as required

Preparation:

  • Blanch the spinach: Remove the leaves, wash in running water. Drain the water. Boil a cup of water, add in the spinach and garlic with little salt, and wait for few mins until they turn dark in colour.
  • Separate the leaves from water, keep the water aside. Bring the spinach to room temperature and then blend it to a fine paste. Keep it aside.
  • Take the wheat flour with little salt, add in the spinach paste, and mix well.
  • Pour in the reserved spinach water to the flour and start kneading the flour, add water little by little and knead it a big ball.
  • Pour in a tbsp of oil over the ball, knead softly for few mins, and cover it with the wet cloth for 20 mins.
  • Take the flour into small pieces and roll them to small pieces.
  • Roll them in a rolling pin.
  • Heat oil in the tawa, gently place the rolled paratha over the tawa and cook them in medium flame.
  • Swap the sides and continue cooking.
  • Remove from fire, once cooked.

Serve hot with raita, dips or any gravy. I have accompanied this with Mashed Potato Dip.