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  • Writer's pictureAanal Kotak



  • Prep Time: 10 MINUTES

  • Cook Time: 20 Minutes


• ½ Cup kidney beans (boiled, mashed)

• 1 cup wheat flour

• 1 tbsp tomato puree

• 2 tbsp Onion (chopped)

• 1 tsp green chilli (chopped)

• 2 cube cheese

• 1 tsp Garam masala

• Salt as per taste

• 1 tsp ghee


• In a wide bowl add wheat flour, crushed rajma, chopped onion, green chilli, salt as per taste, garam masala, ghee, tomato puree, mashed cheese cubes and required water , mix well and knead it form a soft dough as parantha dough.

• Heat a non-stick tava. Divide the dough into equal portions and roll each into a ball. Dust each ball with dry flour and roll into a roti as thin as possible.

• Place each parantha on the tava and cook for minute. Flip over, apply a little ghee and flip again. Cook till both sides are evenly golden.

• Transfer into serving plate and serve hot rajma cheese parantha with green chutney.

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1 comentario

Reena Dhabalia
22 sept 2019

Hi aanal i like ur all recipes n i tried some of them they gud iwanted to know did u published any recipe book if yes then share with me thx☺

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