Rajma Cheese Paratha

For this amazing monsoon weather, here’s a delicious recipe rich with protein, iron and zinc, which are essentially required for the eyes! Try it out.


Preparation Time: 15 mins.

Cooking Time: 40 mins.

Serves 4.


For the dough
1 cup whole wheat flour (gehun ka atta)
salt to taste

For the rajma filling
1/4 cup red kidney beans (rajma) , soaked overnight
1/2 cup chopped onions
1 tsp grated ginger (adrak)
1 large sized clove of ginger (adrak), chopped
1/2 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 cup curds (dahi)
1 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste

Other ingredients
2 to 3 spring onions with greens, finely chopped
3 tbsp grated processed cheese
2 tsp oil for cooking

For the dough

  1. Combine all the ingredients and knead into a soft dough using enough water.
  2. Divide the dough into 4 equal portions.
  3. Roll out each portion into a 200 mm. (8″) diameter circular chapati.
  4. Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.

For the rajma filling

  1. Drain the rajma, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked.
  2. Drain any excess liquid and keep aside.
  3. Heat the oil in a pan, add the onions, ginger and garlic and sauté till the onions are light brown in colour.
  4. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.
  5. Add the cooked rajma and mix well.
  6. Add the curds and continue cooking till the mixture is dry.
  7. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.

How to proceed

  1. Place one chapati on a dry surface and spread one portion of the rajma filling in the centre of the chapati.
  2. Sprinkle some spring onions and ¾ tablespoon of cheese.
  3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
  4. Seal the edges with a little water.
  5. Repeat to make 3 more parathas.
  6. Cook on both sides, using a little oil till the parathas are golden brown.
  7. Serve hot.

Nutrient values per paratha


Carbohydrates Energy Fat Iron Protein Zinc
28.3 gm. 208 cal. 6.8 gm 2.7 mg. 8.2 gm. 1.2 mg.



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