Spicy Rajma Parathas
A Pakistani bread of kidney beans, green chilies and pomegranate seeds, with a kick of chilli.
50 min · Serves 10 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- medium
- 1
Mix all the ingredients except oil and knead well into a soft dough. Leave dough covered with a moist cloth for 15 minutes.
- 2
Divide into eight to ten equal portions, form them into balls (pedas). Roll out each portion into five to six inches sized discs.
- 3
Heat a griddle. Put a parantha and cook on one side on medium heat followed by the other side.
- 4
Increase heat, apply one teaspoon of oil to the first cooked side and cook again pressing it with a spoon to give good colour and make it crisp.
- 5
Can be done the same way on the other side, without it too the paranthas are ready to be served.
- 6
Serve hot with fresh skimmed milk yogurt, chutneys, mint chutney or pickles.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
