Rajma Cheese Parathas by Tarla Dalal

Rajma Cheese Parathas, all in one parathas!
Recipe link : http://www.tarladalal.com/Rajma-Cheese-Parathas-%28-Calcium-Rich%29-4802r

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Rajma Cheese Parathas

Serve these all-in-one parathas to your little one for lunch or when they come home hungry from school. They are very easy and taste great.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes 3 parathas

Ingredients

For The Dough
1/2 cup whole wheat flour (gehun ka atta)
2 tbsp warm milk
salt to taste

For The Rajma Stuffing
3/4 cup soaked , boiled and coarsely mashed rajma (kidney beans)
2 tsp oil
1/4 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
3/4 cup finely chopped tomatoes
salt to taste
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tbsp finely chopped coriander (dhania)
2 tsp coriander- cumin seeds (jeera) powder
1/4 cup fresh curds (dahi)

Other Ingredients
6 tbsp grated processed cheese
oil for greasing and cooking

Method
For the dough

1. Combine all the ingredients and knead into a semi- soft dough using enough water.
2. Allow the dough to rest for 30 minutes.

For the rajma stuffing

1. Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes.
2. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
3. Add the mashed rajma, salt, chilli powder, turmeric powder, coriander, coriander-cumin seeds powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add the curds, mix well and cook on a slow flame for another 1 to 2 minutes, while stirring continuously.
5. Divide the stuffing into 3 equal portions and keep aside.

How to proceed

1. Divide the dough into 3 equal portions.
2. Roll out each portion into a 200 mm. (8") diameter circle.
3. Cook each chapati lightly on both the sides on a hot tava (griddle) and keep aside.
4. Place a chapati on a flat , dry surface.
5. Place a potion of the mixture in the centre, sprinkle 2 tbsp cheese over it and fold 2 opposite corners of the chapati over the filling, overlapping them slightly. Now fold the remaining 2 sides to seal the stuffing well.
6. Heat a non-stick tava (griddle) and cook the envelope, using oil, till they are golden brown in colour from both the sides.
7. Repeat with the remaining chapati and stir-fry to make 2 more envelopes.
8. Serve immediately.