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Mughlai Rajma Parantha

Sep-01-2018
Rakhi Bhagat
540 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mughlai Rajma Parantha RECIPE

#earnwithbetterbutter...#streetfood..muglai parata is sreet food of bangladesh and west bengal of india..you can stuff keema,onion,carrot etc or antly stuffing of your choice..i have stuffed vegetables with rajma

Recipe Tags

  • Easy
  • Basic recipe
  • Snacks
  • Main Dish
  • Breakfast and Brunch
  • Side Dishes
  • Appetizers

Ingredients Serving: 4

  1. For the dough
  2. 2 cups wheat flour
  3. 2 cups all purpose flour
  4. Salt
  5. 2 tsp oil
  6. Water to knead the dough
  7. For stuffing
  8. Soaked and boiled rajma 1 cup
  9. Cinnamon stick 2
  10. Butter 2 tsp
  11. Oil 2 tsp
  12. Mustard seeds 1 tsp
  13. Cumin seeds 1 tsp
  14. Onion finely chopped 1 cup
  15. Capsicum finely chopped 1 cup
  16. Cluster beans 2 tsp
  17. Grated carrot 1 cup
  18. Boiled potato 2
  19. Turmeric pwd 1 tsp
  20. Red chilli pwder 1 tsp
  21. Rajma masala 2 tsp
  22. Salt
  23. Coriander pwd 1 tsp
  24. Garam masala 1 tsp
  25. Tomatoes chopped 2 tsp

Instructions

  1. TAKE 1 CUP PRE SOAKED ( FOR 8 HOURS ) KIDNEY BEANS, ADD 2 CINNAMON STICKS, PRESSURE COOK FOR 15 MINS
  2. DRAIN & COOL THE BOILED KIDNEY BEANS, MASH THEM, SET ASIDE
  3. TAKE 2 CUPS EACH OF OF WHEAT FLOUR & ALL PURPOSE FLOUR, ADD SALT, 2 TSP OIL, MIX
  4. ADD SUFFICIENT WATER, KNEAD INTO A SOFT DOUGH
  5. APPLY LITTLE OIL, COVER & SET ASIDE FOR 20 MINS
  6. HEAT 2 TSP OIL, ADD 1 TSP EACH OF CUMIN & MUSTARD SEEDS, ADD 1 CUP CHOPPED ONION, SAUTE FOR 2 MINS
  7. ADD 1 CUP EACH OF FINELY CHOPPED CAPSICUM & FRENCH BEANS
  8. ADD 1 TSP GINGER-GARLIC PASTE, MIX WELL
  9. ADD 1 CUP GRATED CARROT, 2 BOILED & GRATED POTATOES
  10. ADD 1 TSP EACH OF TURMERIC, RED CHILLI & CORIANDER POWDERS, 2 TSP RAJMA MASALA
  11. ADD 1 TSP AMCHUR POWDER, 1/2 TSP GARAM MASALA POWDER, SALT
  12. ADD THE MASHED KIDNEY BEANS, MIX WELL
  13. ADD 2 TSP CHOPPED TOMATOES, 1 TSP LEMON JUICE, MIX & COOK FOR 10 MINS ON LOW-MEDIUM HEAT
  14. ROLL OUT ROTIS OF THE THE DOUGH, PLACE A SMALL BALL OF THE READY STUFFING IN THE CENTRE
  15. FOLD & SEAL THE SIDES LIKE THIS
  16. PRESS DOWN GENTLY & FLATTEN OUT THE STUFFED PARANTHA
  17. FLIP & GRILL FROM BOTH SIDES ON A HOT TAVA
  18. ADD 1 TSP BUTTER & GRILL
  19. THE PARANTHA IS READY, SERVE HOT WITH PICKLE / CHUTNEY & CURD

Reviews (1)  

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Ruchika Mehta
Sep-03-2018
Ruchika Mehta   Sep-03-2018

I will surely try this.

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