Rajma paratha is a protein rich stuffed paratha. Stuffed parathas are easy to make tasty comfort food. All stuffed parathas are perfect for travel and good for kids or elders lunch box. Less messy food so kids would also love to carry this.

      Doesn't require any fancy curries to pair with. Simple pickle or yogurt is more than enough for an accompainment. I have already shared some stuffed paratha varieties such as Aloo paratha, Broccoli paratha, Beansprouts paratha, Mixed vegetable paratha. All are healthy with different stuffing and make these various ranges of stuffed parathas and keep your family healthy.

Preparation Time: 15 minutes
Coking Time: 15 minutes
Cuisine: North Indian
Serves: 3

For the Rajma Stuffing:
Rajma- 1/2 cup
Salt - to taste

Oil - 2 teaspoons
Jeera/ cumin seeds- 1/4 teaspoon
Onion, finely chopped-1 big
Ginger garlic paste- 1/2 teaspoon
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves, chopped- 1 tablespoon

For Paratha:
Atta/ Wheat Flour - 1 1/2 cups
Oil - 2 teaspoons
Salt - to taste

  • To make Stuffing, take rajma in a bowl and soak over night or a minimum of 6 hours in water.
  • Pressure cook rajma by adding enough water to cover the rajma and salt. Cook till soft on medium flame for three whistles.
  • Once the pressure is released, drain the cooked rajma from water using a slotted ladle; set aside to cool down.
  • Heat oil in a pan and add jeera once it strts to brown add the chopped onion and cook for fifteen seconds. Then add the ginger garlic paste and cook for fifteen seconds till the raw smell leaves.
  • Add the turmeric powder, chilli powder and garam masala powder. Cook for fifteen seconds till the masala smell leaves.
  • Add the cooked mashed rajma and mix well. Cook for thirty seconds until combined and add the coriander leaves and switch off the gas. There should not be much moisture in this mixture.
  • Allow the mixture to cool once it reaches room temperature make them in to lemon sized balls and set aside.
  • To make Paratha, take atta, salt and oil in a bowl. Add enough water.
  • Knead it into a dough by adding enough water little by little.
  • Once it becomes a dough, transfer it into a flat surface and massage the dough for 5 minutes till you get a pliable soft dough.
  • Set aside for 5 minutes to get the dough soften in a cool place.
  • Take the dough and divide it into 7-8 lemon sized balls.
  • Dust the surface with some atta and keep the ball and flatten using hand and roll it into a small disc. Keep one of the rajma ball and gather the edges.
  • Press the gathered edges well so the the stuffing wont comes out while rolling.
  • Flatten the stuffed dough using hand. Dust it with atta and further spread the paratha.
  • Do not apply much pressure while spreading the parathas.
  • Heat a tawa and drizzle half a teaspoon of oil in it and cook the both sides of parathas.