Name: Mughlai Rajma Parantha recipe by Rakhi Bhagat at BetterButter
Prep time: 540 min
Cook time: 60 min
Total time: 600 min
Yield: 4
Ingredients: For the dough; 2 cups wheat flour; 2 cups all purpose flour; Salt; 2 tsp oil; Water to knead the dough; For stuffing; Soaked and boiled rajma 1 cup; Cinnamon stick 2; Butter 2 tsp; Oil 2 tsp; Mustard seeds 1 tsp; Cumin seeds 1 tsp; Onion finely chopped 1 cup; Capsicum finely chopped 1 cup; Cluster beans 2 tsp; Grated carrot 1 cup; Boiled potato 2; Turmeric pwd 1 tsp; Red chilli pwder 1 tsp; Rajma masala 2 tsp; Salt; Coriander pwd 1 tsp; Garam masala 1 tsp; Tomatoes chopped 2 tsp

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

Ingredients Serving: 4

For the dough
2 cups wheat flour
2 cups all purpose flour
Salt
2 tsp oil
Water to knead the dough
For stuffing
Soaked and boiled rajma 1 cup
Cinnamon stick 2
Butter 2 tsp
Oil 2 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Onion finely chopped 1 cup
Capsicum finely chopped 1 cup
Cluster beans 2 tsp
Grated carrot 1 cup
Boiled potato 2
Turmeric pwd 1 tsp
Red chilli pwder 1 tsp
Rajma masala 2 tsp
Salt
Coriander pwd 1 tsp
Garam masala 1 tsp
Tomatoes chopped 2 tsp

Instructions

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

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