Rajma aloo paratha | Red kidney beans potato stuffed indian flatbread-Easy lunch box recipe

Cuisine Style: North India | Preparation Time: 15 minutes | Cooking Time: 5 minutes | To Serve: 2 | Take with: Kurma, raitha, pickle | Type: Breakfast, Lunch, Dinner

Ingredients

• Rajma [Red kidney beans]– ¼ cup [boiled, mashed]
• Aloo[Potato] – 1 [boiled & mashed]
• Ginger – ½ tbsp [grated]
• Garlic – ½ tbsp [finely chopped]
• Green chilli – 1 [finely chopped]
• Coriander leaves – 2 springs [finely chopped]
• Lemon juice – ½ tsp
• Red chilli powder – ¼ tsp
• Turmeric powder – ¼ tsp
• Garam masala powder – ½ tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Sugar a pinch
• Butter – 1 tbsp
• Oil – 1 tbsp
• Salt to taste

For dough

• Wheat flour – 2 cups
• Curd – 1 tbsp
• Salt to taste
• Oil – 1 tbsp
• Water as needed

Method

• Heat oil in a pan add ginger, garlic, green chilli, boiled rajma, aloo, red chilli powder, turmeric powder, garam masala powder, coriander & cumin powder mix well for 1 min. Then cut off heat.
• In a bowl add rajma mixture, coriander leaves, lemon juice, salt, sugar mix well.
• In a bowl add wheat flour, salt & pour oil mix well. Then add water Knead it and make soft dough. Cover it & leave it for 15 min.
• Divide the dough into equal size balls. Then roll out into thick chapatti or puri.
• Stuff each thick chapatti with lemon size portion of stuffing mixture & shape into a ball again.
• Sprinkle flour then roll out each ball in to 6 to 7 inch circle shape paratha.
• Heat iron dosa tawa then place stuffed paratha on it & add 1 tsp butter on it.
• Turnover and cook another side & add 1 tsp of butter on it.
• Cook till both sides are golden brown & well cooked.
• Then cut off heat serve hot with pickle, raitha or cucumber.

Red kidney beans potato stuffed paratha