Sanjeev Kapoor

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Rajma Parantha

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Rajma and wheat flour dough made into paranthas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Rajma Parantha

Main Ingredients

Crushed cooked kidney beans (rajma), Wheat flour (atta)





Level Of Cooking



  • Crushed cooked kidney beans (rajma) (½ cup kidney beans soaked overnight and cooked wi
    1 cup
  • Wheat flour (atta)
    3 cups + for dusting
  • Tomato purée
    3 tablespoons
  • Onion finely chopped
    1 medium
  • Soya flour
    2 tablespoons
  • Dried pomegranate seeds (anardana) crushed
    1 teaspoon
  • Green chilli finely chopped
  • Red chilli powder
    1/2 teaspoon
  • Cumin powder
    1 teaspoon
  • Salt
    to taste
  • Ghee
    1 tsp + for cooking


Step 1

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.

Step 2

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

Step 3

Spread a little ghee over the roti and fold from all four sides to make a square parantha.

Step 4

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.

Step 5

Transfer onto a serving plate and serve hot with Cheesy Anda Bhurji.

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