Rajma ka Parantha

Rajma ka Parantha

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Bread

Type: Punjabi

Paranthe stuffed with a spicy kidney beans mixture


  • Whole wheat flour, kneaded into a dough 2 cups
  • Kidney beans, soaked overnight and boiled 6 tbsps
  • Medium tomato, finely chopped ½
  • Green chilli, chopped 1
  • Salt to taste
  • Red chilli powder ½ tsp
  • Cumin powder ½ tsp
  • Fresh mint leaves, chopped 7 to 8
  • Whole wheat flour ½ tbsp for dusting
  • Sunflower oil to cook


  • Take tomato, green chilli, kidney beans, salt, red chilli powder, cumin powder and mint leaves in a bowl and mix. Add ½ tbsp wheat flour and mash them together to a smooth mixture.
  • Divide the wheat flour dough into equal portions, stuff each portion with some kidney beans mixture and seal the edges.
  • Dust the worktop with some dry flour and roll out each stuffed ball into a parantha.
  • Heat a non-stick tawa and place a parantha on it. Cook for a minute and flip. Drizzle a little oil all around and flip again. Drizzle a little oil all around and cook, turning sides, till both sides are evenly done. Cook the remaining paranthas in the same way.
  • Cut each parantha into 4 triangles, arrange them on serving plates and serve hot.