• Prep Time 15-20 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Parathas stuffed with spicy kidney bean stuffing.


  • Crushed rajma, soaked overnight and boiled  with – 1 tsp rajma masala – 1 cup
  • Wheat flour –  3 cups
  • Tomato purée – 3 tbsp
  • Onion, finely chopped –  1 no medium
  • Soya flour – 2 tbsp
  • Crushed anardana – 1 tsp
  • Green chilli, finely chopped – 1 no
  • Red chilli powder – 1/2 tsp
  • Cumin powder – 1 tsp
  • Salt – to taste
  • Ghee – 1 tsp + for cooking



  1. Mix together wheat flour, rajma, tomato purée, onion, soya flour, anardana, green chilli, red chilli powder, cumin powder and salt in a bowl.
  2. Add water as required and knead into a dough. Apply 1 tsp ghee to the dough and keep aside.
  3. Heat a non stick tava. Make equal size balls of the dough. Roll out into rotis with the help of dry flour.
  4. Apply little ghee to the rotis and fold from all four sides to make a paratha.
  5. Place the paratha on the tava and cook on both the sides. Apply ghee on both the sides and cook flipping sides till evenly golden.
  6. Transfer onto a serving plate and serve hot


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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