Crushed cooked kidney beans (rajma) (½ cup kidney beans soaked overnight and cooked wi
Wheat flour (atta)
3 cups + for dusting
Onion finely chopped
Dried pomegranate seeds (anardana) crushed
Green chilli finely chopped
Red chilli powder
1 tsp + for cooking
Mix together wheat flour, crushed rajma, tomato purée, onion, soya flour, dried pomegranate seeds , green chilli, red chilli powder, cumin powder and salt in a bowl. Add sufficient water and knead into a soft dough. Apply 1 tsp ghee to the dough, cover and rest for 15 minutes.
Heat a non-stick tawa. Divide the dough into equal portions and roll each into a ball. Dust each ball with a little dry flour and roll into a roti as thin as possible
Spread a little ghee over the roti and fold from all four sides to make a square parantha.
Place each parantha on the tawa and cook for 1 minute. Flip over, apply a little ghee and flip again. Apply a little ghee on other side too and cook, turning sides, till both sides are evenly golden.
Transfer onto a serving plate and serve hot with Cheesy Anda Bhurji.