Rajme ka Parantha



    Kidney Beans, pressure cooked- 4 tbsp

    Wheat Flour- ½ tbsp

    Tomato, finely chopped- ½ medium

    Green Chilli, chopped- 1

    Red Chilli Powder- ¼ tsp

    Cumin Powder- ½  tsp

    Mint Leaves- 7-8

    Wheat Flour Dough- 2 cups

    Sunflower Oil- ½ tbsp

    Salt- to taste




    Rajma, pressure cooked- 4 tbsp

    Gehun ka Atta- ½ tbsp

    Tamatar, kata hua- ½ medium

    Hari mirch, kati hue- 1

    Lal Mirch- ¼ tsp

    Jeera- ½  tsp

    Pudina- 7-8

    Gehu ka atta- 2 cups

    Tel- ½ tbsp

    Namak- swad anusar

preparation method

  • In a bowl, take all the ingredients for stuffing like, tomato, green chili,
  • kidney beans, salt, red chili powder, cumin powder and mint leaves, add some
  • Wheat flour also for binding the stuffing.
  • Mash them together to make a consistent mixture.
  • Make round chapattis with kneaded dough, stuffing them with the mixture.
  • Cook them on a pan till light brown on both sides with the help of a little oil.
  • Cut in four pieces and serve immediately.


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By: Chef Shantanu Gupte

Show: Health Maange More Season 1

Prep:30 mins Cook: 15 to 30 minutes

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