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Rajma Ragi Parantha - By Chef Mahesh Singh
Indulge in the wholesome goodness of Chef Mahesh Singh's Rajma Ragi Parantha, a delightful fusion of flavors and nutrition.
Ingredients:
- Boiled Rajma: 1 cup
- Finely Chopped Onion: 1 no.
- Finely Chopped Green Chilli: 2 nos.
- Ghee: 1 tsp.
- Garam Masala Powder: 1 tsp
- Chilli Powder: 1 tsp (Optional)
- Salt: to Taste
- Finely Chopped Coriander Leaves: 3 tbsp
For Dough:
- Wheat Flour/Ragi Flour: 2 cups
- Salt: to Taste
Method:
1. Make the dough with ragi flour, salt, and water. Knead it well and allow it to rest for 10 mins.
2. Now, take soaked rajma in a pressure cooker; cover it with water and cook for 6 whistles. Let the cooker simmer for 15 mins. Turn off the stove and allow the steam to release naturally. Open the cooker and drain the rajma. Mash it well.
3. Add onions and chillies. Add mashed rajma in the cooker and mix it well. Add garam masala powder, salt, and amchoor powder. Mix well.
4. Add in coriander leaves and mix well. Once it combines, put it in a bowl and let it cool down.
5. Now, divide the dough and this rajma mix into equal portions. Take one dough and flatten it slightly. Then place the rajma ball inside this and cover all the sides. Roll it carefully and cook on a hot tawa till the paratha is cooked on both sides; drizzle oil while cooking paratha. Serve with masala dahi.
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