CHEF AANAL KOTAK
Prep Time: 10 MINUTES
Cook Time: 20 Minutes
INGREDIENTS:-
• 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
HOW TO PROCEED:
• 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.