Rajma paratha(kidney beans),indian rajma paratha,how to make rajma parantha,kidney bean paratha,kidney beans recipe


2/3 cup Kidney beans 
2  1/2 cups Whole-wheat flour  
1Onion medium
1tbsp Ginger garlic paste
1 Tomato( small)
½ tbsp Ajwain  
2 Green chillies
2/3 cup Curd
 3 tbsp Oil 
Coriander leaves
Salt to taste


Wash and soak the beans at least for 8 hrs. Then pressure-cook it with salt for 7-8 whistles. Drain and keep aside.Chop the onion and chillies and keep aside.Whisk the curd with 1-cup water and keep covered.Heat the oil and add the green chillies and onion. Once lightly browned add the ginger garlic paste, salt. After 2 minutes add the chopped tomatoes. Once the tomatoes get cooked and the whole masala becomes like paste add the rajma. Give it a good mix so the rajmas are coated with the spices.With the back of your spatula mash the whole thing. Cook for 5 minutes till its dry. Let it cool.Take the flour, ajwain, coriander leaves and the cooked rajma in a big bowl. Mix it and then according to need keep on adding the curd mixture. Knead and make soft dough.Divide it in equal portions and dust with flour.Roll the portions into discs. It would be thicker than normal roti.Heat a pan and place one paratha on it. Cook till brown spots appear on each side.Add little oil and cook till light brown in colour. Make the rest of the parathas and keep them covered or wrap in foil.
Serve hot with curd raita or green chutney or pickle.
Health Benefits:
Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.
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