Last Updated on 4 months by Neha Deshmukh

Rajma Paratha Recipe – Authentic Red Kidney Bean Stuffed Flatbread

Introduction

Okay, let’s be real – who doesn’t love a good paratha? Especially when it’s stuffed with something as comforting and flavorful as rajma (red kidney beans)! I remember the first time I made these for my family; they were gone in minutes! This Rajma Paratha recipe is a little slice of home, and I’m so excited to share it with you. It’s surprisingly easy to make, even if you’re new to making stuffed parathas. Get ready for a delicious, hearty meal that’s sure to become a family favorite.

Why You’ll Love This Recipe

This Rajma Paratha isn’t just tasty; it’s a complete package! It’s packed with protein from the rajma, making it super satisfying. Plus, the blend of spices gives it a warm, inviting flavor that’s just… chef’s kiss. It’s perfect for a weekend brunch, a quick weeknight dinner, or even a festive occasion. And honestly, who can resist a flaky, golden-brown paratha?

Ingredients

Here’s what you’ll need to whip up these amazing Rajma Parathas:

• 1 cup Rajma (red kidney beans)
• 1 cup wheat flour
• 2 green chilies, finely chopped
• 1 cup coriander leaves, chopped
• 1 teaspoon garam masala powder
• 1 teaspoon amchoor powder
• 1 teaspoon cumin seeds
• Salt to taste
• Ghee or oil for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rajma (Red Kidney Beans) – Regional Variations & Health Benefits

Rajma is a staple in North Indian cuisine, especially in Himachal Pradesh and Punjab. You’ll find slight variations in how it’s cooked across regions, but the love for it remains constant! Beyond the taste, rajma is a nutritional powerhouse. It’s loaded with protein, fiber, and iron – making it a fantastic addition to your diet. About 180g of dried rajma is equivalent to 1 cup.

Wheat Flour – Choosing the Right Type

I prefer using whole wheat flour (atta) for these parathas. It gives them a lovely rustic texture and a slightly nutty flavor. You can find different types of atta – some are finer than others. Experiment to see what you like best!

Garam Masala Powder – Homemade vs. Store-Bought

Garam masala is a blend of warming spices, and it’s essential for that authentic Indian flavor. You can absolutely use store-bought, but homemade garam masala is on another level! If you’re feeling ambitious, there are tons of recipes online. A typical store-bought blend will work just fine though.

Amchoor Powder – The Tangy Secret

Amchoor powder, made from dried mango powder, adds a delightful tanginess that balances the richness of the rajma. It’s a key ingredient, so don’t skip it! If you can’t find it, a squeeze of lemon juice can work in a pinch, but it won’t be quite the same.

Cumin Seeds – Roasting for Enhanced Flavor

Before adding the cumin seeds to the rajma mixture, I like to dry roast them for a minute or two. This really brings out their aroma and flavor. Just be careful not to burn them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak the rajma overnight in plenty of water. This is crucial for getting them nice and tender.
2. The next day, drain the soaked rajma and pressure cook them with fresh water for about 4-5 whistles. Let the pressure release naturally.
3. Once cooled, drain the cooked rajma and grind it into a smooth paste. Don’t add too much water while grinding – you want a thick paste.
4. Now, let’s make the dough. In a large bowl, combine the wheat flour and salt. Gradually add water, kneading until you form a soft, pliable dough. Let it rest for about 15 minutes. This helps the gluten relax, making the parathas softer.
5. In another bowl, mix the ground rajma with chopped green chilies, coriander leaves, garam masala powder, amchoor powder, cumin seeds, and salt. Give it a good mix!
6. Divide both the dough and the rajma mixture into 5 equal portions.
7. Take one dough ball and flatten it into a disc. Place a portion of the rajma stuffing in the center.
8. Carefully gather the edges of the dough and seal them tightly to enclose the stuffing.
9. Dust a clean surface with flour and gently roll out the stuffed dough into a paratha, about 6-8 inches in diameter.
10. Heat a hot tawa (flat griddle) over medium heat. Place the paratha on the tawa and cook for a minute or two on each side.
11. Drizzle ghee or oil on both sides and continue cooking until the paratha is golden brown and slightly puffed up.

Expert Tips

• Don’t overfill the parathas, or they might burst while rolling or cooking.
• Use enough flour while rolling to prevent the paratha from sticking to the surface.
• Cook the parathas on medium heat to ensure they cook through without burning.

Variations

Want to switch things up? Here are a few ideas:

Vegan Rajma Paratha

Simply substitute the ghee with any plant-based oil like sunflower or canola oil.

Gluten-Free Rajma Paratha (Using Alternative Flours)

Use a gluten-free flour blend (like rice flour, potato starch, and tapioca starch) instead of wheat flour. You might need to adjust the amount of water to get the right consistency.

Spice Level Adjustment

Adjust the number of green chilies to control the spice level. You can also add a pinch of red chili powder for extra heat.

Festival Adaptations (Navratri/Maha Shivratri)

During fasting periods like Navratri, you can skip the rajma and use potatoes or paneer (Indian cheese) as the stuffing.

Serving Suggestions

Rajma Paratha is delicious on its own, but it’s even better with accompaniments! I love serving it with a side of:

• Cool, creamy curd (yogurt)
• A tangy pickle (mango pickle is my favorite!)
• A simple onion salad

Storage Instructions

Leftover Rajma Parathas can be stored in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. You can also freeze them! Wrap each paratha individually in plastic wrap and store them in a freezer-safe bag for up to a month.

FAQs

Let’s answer some common questions!

What is the best way to soak and cook Rajma for this recipe?

Soaking overnight is key! It helps soften the beans and reduces cooking time. For cooking, a pressure cooker is the fastest and most efficient method.

Can I make the rajma paste ahead of time? How should I store it?

Yes, you can! Store the rajma paste in an airtight container in the refrigerator for up to 2 days.

What type of oil or ghee is best for cooking Rajma Paratha?

Ghee adds a lovely richness and flavor, but any cooking oil with a high smoke point (like sunflower or canola oil) will work just fine.

Can I freeze Rajma Parathas? If so, how?

Absolutely! Wrap each paratha individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to a month.

How can I adjust the amount of green chilies for a milder or spicier flavor?

Start with one green chili and taste the mixture. Add more if you like it spicier! You can also remove the seeds from the chilies for a milder flavor.

What is Amchoor powder and can I substitute it with something else?

Amchoor powder is made from dried mango powder and adds a tangy flavor. If you can’t find it, a squeeze of lemon juice can work, but it won’t be exactly the same.