Rajma Masala Stuffed Paratha
Pressure-cook 1 Jammu Rajma potli with the beans and remove it once the rajma is tender. The filling is then made from the infused cooked beans.
Ingredients
For the Rajma
- Rajma — ¾ cup / 150 g
- Water — 3½ cups
- Jammu Rajma — 1 potli
For the Filling
- Ghee or oil — 1 tbsp
- Onion — 1 small / about 80 g, very finely chopped
- Ginger — 1 tsp, grated
- Green chilli — 1, finely chopped
- Coriander powder — 1 tsp
- Roasted cumin powder — ½ tsp
- Amchur — ½ tsp
- Salt — ¾ tsp
- Fresh coriander — 2 tbsp
For the Dough
- Whole-wheat atta — 2 cups / about 260 g
- Salt — ½ tsp
- Oil — 1 tsp
- Water — approximately ¾ cup, as needed
For Cooking
- Ghee or oil — 3–4 tbsp, as needed
Cooking Instructions
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1Soak the rajma overnight.
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2Pressure-cook with water and the Jammu Rajma potli until completely tender.
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3Remove the potli and drain the rajma very thoroughly.
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4Mash the beans roughly while warm.
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5For the dough, combine atta, salt and oil. Gradually add water and knead into a soft but not sticky dough.
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6Cover and rest for 20 minutes.
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7Heat 1 tbsp ghee or oil in a kadai.
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8Add onion and cook until golden.
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9Add ginger and green chilli and cook briefly.
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10Add coriander powder and roasted cumin powder, followed immediately by the mashed rajma.
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11Cook over medium heat for 5–8 minutes, stirring and pressing the mixture, until all excess moisture has evaporated.
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12Add amchur, salt and coriander. Cool completely.
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13Divide the dough into 8 portions and the filling into 8 slightly smaller portions.
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14Roll one piece of dough into a small disc. Place the filling in the centre, bring the edges together and seal.
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15Flatten gently and roll into a 15–17 cm paratha using a light dusting of flour.
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16Place on a medium-hot tawa.
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17Cook until small bubbles appear, flip, then apply a little ghee or oil.
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18Flip again and cook until both sides have golden-brown spots and the dough is cooked through.
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19Repeat with the remaining parathas.
The filling must be completely cool and quite dry before stuffing. Warm or wet rajma creates steam inside the dough and makes parathas much more likely to tear while rolling.
🍽️ Perfect Serving Pairings
My Take On Rajma Masala Stuffed Paratha
Cooked rajma makes an unexpectedly good paratha filling when mashed and reduced until dry. The Jammu Rajma infusion gives the beans an aromatic base during cooking, while a compact masala transforms them into a savoury filling that stays inside the dough rather than leaking on the tawa.
The Secret: The filling must be completely cool and quite dry before stuffing. Warm or wet rajma creates steam inside the dough and makes parathas much more likely to tear while rolling.