How to make Rajma Puri -

If you have boiled more rajma than you need for a curry, do not despair, knead them with whole wheat flour and make puris

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red kidney beans, Whole wheat flour

Cuisine : Indian

Course : Breads

You can also find more Breads recipes like Thepla Parantha Delite Mixed Vegetable Parantha Khatti Puri

Rajma Puri

Rajma Puri Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Rajma Puri Recipe

  • Red kidney beans boiled and mashed 1/2 cup

  • Whole wheat flour 1 1/2 cups

  • Tata Sampann Garam Masala 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 1/4 teaspoon

  • Cumin powder 1/4 teaspoon

  • Salt to taste

  • Carom seeds (ajwain) 1/4 teaspoon

  • Ghee 1/2 tablespoon

  • Oil 2 teaspoons + to grease + to deep fry


Step 1

Take whole wheat flour in a parat, add mashed kidney beans, Garam Masala, turmeric powder, red chilli powder, coriander powder, cumin powder, salt, carom seeds and ghee and mix well.

Step 2

Add sufficient water and knead to stiff dough. Drizzle 2 tsps oil and knead again. Cover and rest the dough for 10-15 minutes.

Step 3

Heat sufficient oil in a kadai.

Step 4

Divide the dough into small equal portions and shape them into balls. Apply a little oil to each ball and roll out into small and slightly thick puris.

Step 5

Slide each puri into hot oil and deep-fry till they puff up. Flip and fry till they turn deep golden on both sides. Drain on absorbent paper.

Step 6

Place some puris in each thali and serve hot with any sabzi.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.