Kidney Bean Paneer Stuffed Paratha

Will you eat paratha for any meal of the day? I will say yes to paratha any day or time especially if it’s stuffed. It’s healthy, easy to prepare and one pot kind of meal. This one is even packed with protein.

You may have seen my paratha recipes, I really enjoy preparing many different types of stuffed or flavoured roti/paratha at home. I can prepare paratha using anything I have in my kitchen, so this time it was red kidney beans (rajma). I had some leftover boiled kidney beans from other recipes and also a small piece of paneer in my fridge so decided to create something different. Whenever I have any leftover, I experiment something new. This time I decided to make paratha using boiled rajma and paneer. To add more flavour, I added dill leaves which you can skip if you don’t have it at home. You can add chopped coriander or spinach instead. Paratha turned out super delicious bursting with flavours.

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Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

Stuffing:
1 cup boiled and mashed red kidney beans (rajma)
100 gram grated paneer
1/2 cup chopped dill leaves (suva bhaji)
1 green chili chopped
1/2 tsp cumin seeds
Salt to taste

Dough & Other Ingredients:
1½ cup or more whole wheat flour
Pinch of salt
Oil
Ghee for cooking
Butter

Procedure

1. To prepare soft dough, in a wide bowl, add 1 1/2 cup flour, pinch of salt, 1 tbsp oil and mix well. Then add little water at a time and make soft dough. It is similar to what we prepare for roti. Cover the bowl and keep the dough to rest for few minutes.

2. Prepare stuffing using all stuffing ingredients. There should be no lumps in the stuffing or it won’t be easy to roll paratha.

3. When you are ready to make paratha, make softball size ball of dough, roll a small paratha, put stuffing in the middle and close it from all the side to cover stuffing. Now roll it bigger. Be careful when rolling as it can break slightly.

4. Heat non-stick pan/tawa and spread little oil. Keep heat to medium. Add the paratha on hot pan, smooth side below. In a 1/2 minute flip it and let it cook on the other side. Spread 1 tsp of ghee on upper side and flip it again and cook pressing lightly with flat spatula.

5. Serve these parathas from pan to plate. It taste the best when served fresh. Serve it with raita, chutney or pickle of your choice. These parathas can be served any time of the day. It’s healthy and delicious. Dill leaves and cumin seed adds wonderful flavours to this simple flatbread.

Please do leave a comment or let me know if you have any questions regarding this recipe.

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