Rajma Parantha

Blogging Marathon # 49 , Week 1 Day : 3

Theme : Indian Bread Basket

Course : Breakfast , Brunch

Today is Rajma day in my house. So thought why not start the day with nutritious and fulfilling breakfast with Rajma. This recipe is made with simple ingredients yet a star in itself. Again this is one of the recipes I learnt from Sindhi family friend. I like ti so much that try to make it now and then. As it is very nutritious and also very good for diabetic people as it is made from complex carbohydrate and helps to maintain the sugar level. It does not spike sugar level as normal roti does.

It is great for kids who are fuzzy about food and can be given as lunch they would love this if you give them with some cheese sauce.

Preparation time : 5 mins

Cooking time: 30 mins
Soaking time: over night

Yields : 2 parantha

Difficulty level : Medium

Ingredients:

1/4 cup wheat flour

1 small onion finely chopped

1/2 tsp jeera / cumin seeds

1 tbsp butter

salt to taste
1/2 cup boiled rajma

3 green chillies
1" ginger

Butter for roasting
Rajma water preserved from cooking

Method:

• Coarsely grind boiled rajma along with chillies and ginger.
• Heat butter in a pan, add in onions. Fry onions till translucent
• Add coarsely ground rajma mix, salt, haldi and jeera.
• Saute for a minute.
• Transfer to a plate and allow to cool for 5 mins.
• Add atta, mix well. Bind a dough not to stiff with help of reserve rajma water.
  
• Let it rest for 5 mins. Divide the dough into 2 portions
• Roll the parantha on greased plastic sheet with the help of rolling pin into 4 " circle.
• Cook on each side for 2 mins.
• Remove from pan and re-roll it carelly.
• Cook re - rolled parantha on hot griddle, using butter until both sides are golden brown.
• Serve with fresh butter or any side of your choice

Note :

• Mix the ingredients properly before adding water.
• Add water little by little or else you will end up with soft dough.
• You can skip of cooking and rolling back. I personally recommend this as it becomes more flaky and crispy then just roasting it straight.
• Do not try to roll it to thin after pre-cook as it may break into pieces.
• You can also roll parantha using your fingers to make it into a disc.
• Apply ghee on plastic sheet and rolling pin or else it will stick to the sheet and pin.
• It has to be delicately handled or else your parantha will break into peices.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 49

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Regards,

Briju Parthasarathy