Another power packed paratha that too with leftover food. We all know the health benefits of Rajma or kidney beans. Rajma curry itself is a delicious dish and most popular in punjabi aor any north Indian household. In winters pairing it with hot steamed rice or jeera rice is most delectable. Yesterday I had prepared Rajma Chawal in lunch. I was expectin few friends to join but unfortunately they could not make it. So there was lot of Left over Rajma. How delectable it may be but you dont like to repeat the same dish in your next meal. So credit for this preparation goes to the leftover Rajma. It rang ding dong bell in my brain and discovery of this scrumptious breakfast with leftover food. This could be prepared with fresh cook of rajma as well as chickpea also.
1.Cooked Rajma- 1 cup
- Cooked Rajma- 1 cup
- Chopped onion- 2 tblapn
- Chopped green chili- 1 tblspn
- Dry mango powder- 1 tblspn
- Red chili powder- 1 tspn
- Garam masala powder- 1 tspn
- Carom seeds- 1/2 tspn
- Coriander powder- 1 tblspn
- Chopped coriander- 2 tblspn(optional)
- Wheat flour- 1/2 cup
- Makki atta/Corn meal- 2 tblspn
- Rai atta/finger millet- 1 tspn
- Black salt- 1 tspn.
- Desi ghee/clarified butter- As required for shallow frying the parathas
Since cooked rajma already has salt, therefore salt may be checked after mixing the flour and add accordingly.
Kneading the dough:
Cooked rajma is semi liquis therefore dry it completely over a no stick pan. Put it in the mixer or use hand blender to mince it to form a paste like consistency. Transfer in a deep bowl and all the above ingredients except oil to form a soft dough. Since I have problem in my wrist I did it food processor using a kneading blade. Refer pictures.
Follow method as mentioned in my previous post mix veg paratha.
While cooking on the griddle lightly press the parathas with kitchen duster from all sides. It helps in puffing the parathas. Refer picture:
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