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Posted by on Feb 6, 2013 in Bread, Indian | 1 comment

Rajma Paratha

Rajma Paratha

One consistent piece of conversation when I am talking with my family across the ocean is food .They told me recently,there is a street where they sell 100 different kind of parathas. You name it and they have it.Wow that must be paratha heaven 🙂

Thats the beauty of paratha.A flat bread cooked on skillet with generous amount of Ghee.What not to like about it?Now let me tell you a thing or two about ‘Rajma’.

Rajma Kidney Beans

Rajma Kidney Beans

  • It is Indian red kidney beans stew cooked with array of spices.Since spice list is long,not to mention soaking and cooking the beans.Rajma is reserved for special occasion treat in the houses.
  • It is very popular in North India.Think Delhi,Pujab,Utter pradesh.My sister says that they have ‘Rajma’ plate in Delhi available at every lunch joint probably.Why won’t it be?These states are one of the biggest producers of legumes in India.

Now the moment of truth,growing up i wasn’t fond of Rajma.And may be thats why i hardly ever make it.However after the recent talk with my sister,i geared up to make it and ended up over cooking.Beans were mushed.Not the way i remember eating it.It still tasted great.So what do you do with all that Rajma?

  • I can freeze and eat that later  but i would be only one eating it.So i decided to make Paratha‘.
Rajma Paratha making

Rajma Paratha making

  • I really wasn’t measuring how much flour and rajma i used.It made 2 dozens paratha,if that helps.So i want to say 2-1/2  to 3 cups of flour at least.
  • I make paratha in Indian cast iron skillet called “tawa”.Its very light to lift.Then i cook them with butter in a non-stick pan.Don’t be afraid of using butter.I used may be little over 3 tablespoon of butter to make 2 dozen Rajma paratha.So not very much.Nonstick helps too.You only need little each time.I do both at the same time,two burners going on.Cook it in iron skillet and oil it in non-stick pan.
  • I froze the paratha layered between wax paper.At the time to eat,just microwave it for like 30 seconds.

Rajma Paratha 

  • Mash the Rajma very well.You don’t want beans standing out from the dough.
Rajma-Paratha dough

Rajma-Paratha dough

  • Add cooked Rajma to Whole Wheat flour in a big enough bowl,if you are kneading it by hand.Else use the stand mixer.If it feels dry even after adding all rajma,add water.Moisture from Rajma was enough to make the dough for me.
  • Make a golf size ball.Flatten it out using the rolling pin.Check out the illustration here or here . 
Rajma Paratha making

Rajma Paratha making

  • In a cast Iron skillet,add the rolled out paratha. Cook it on both sides at medium-high heat.
  • Once you are done cooking them in iron skillet,cook them with ghee in a non stick pan.

Its really not hard.Look at the illustration to help.Its lot easier when you see then me explaining in the writing :-).

Roasted Eggplant dip

Roasted Eggplant dip

Enjoy it hot with chutney or relish.I had it with roasted eggplant dip,the way my mom made it at home.This dish is superhit in my house with both of my kids,they call it ‘patata’ .They kept coming back for the additional serving.This was my first time eating Rajma paratha.Hubby and I agree that its a keeper.

Rajma Paratha

Rajma Paratha



  1. 2-1/2 cups Dry kidney Beans
  2. 2 tablespoon oil
  3. 2 medium size onion
  4. 1 can of tomatos
  5. 3 cloves garlic
  6. 1 teaspoon grated ginger
  7. Season oil
  8. couple seeds of cumin
  9. couple seeds of fenugreek seeds
  10. Salt to taste
  11. Spices to ground
  12. 2 tablespoon coriander seeds
  13. 1 teaspoon cumin seeds
  14. 1/2 teaspoon chili flakes
  15. 1 teaspoon Kasoori Methi(optional)
  16. Additional spices=
  17. pinch of asofoetida(optional)
  18. 1/2 teaspoon Turmeric
  19. 2 bay leaf


  1. Cook your kidney beans in crock pot until its done.6-7 hrs.
  2. Ground the spices listed.
  3. In a pot,heat oil.Season it with cumin and coriander.
  4. Add onion,garlic,grated ginger to it.
  5. Add cooked kidney beans.
  6. Add the ground spices.Turmeric,bay leaf,asofoetida.Stir it well.
  7. Add tomatoes.
  8. Cook it until everything is mixed together.

1 Comment

  1. Kidney red beans are commonly used in chili soup chili con carne and are an integral part of the cuisine in northern regions of India. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. Small kidney beans used in La Rioja, Spain, are called caparrones..*`*

    http://healthmedicinelab.comSee ya later

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