Rajma and Horse Gram Stuffed Paratha
Rajma and Horse Gram Stuffed Paratha is a delicious and hearty North Indian breakfast dish, perfect for those looking for a satisfying start to the day. This stuffed paratha, made with a filling of Rajma (large kidney beans) and Horse Gram, offers a unique combination of flavors and textures, making it an ideal meal for a Sunday morning breakfast. It’s diabetic-friendly, nutritious, and full of protein-rich legumes, making it a health-conscious choice for any meal.
Ingredients
| Ingredients | Quantity |
|---|---|
| Rajma (Large Kidney Beans) – soaked | 1 cup |
| Horse Gram Dal (Kollu/ Kulith) – soaked | 1/2 cup |
| Onion (finely chopped) | 1 large |
| Green Chilli (finely chopped) | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Salt | To taste |
| Whole Wheat Flour | 1 cup |
| Sunflower Oil | 2 tablespoons |
| Water (for kneading dough) | As needed |
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Punjabi
Course: North Indian Breakfast
Diet: Diabetic Friendly
Instructions
Step 1: Preparing the Dough
To begin, place the whole wheat flour in a large mixing bowl. Add 1 tablespoon of sunflower oil and start adding water gradually. Knead the mixture into a firm, smooth dough. The dough should be non-sticky, so add water in small increments to avoid making it too soft. Once kneaded, cover the dough with a damp cloth and set it aside to rest.
Step 2: Cooking the Legumes
Next, take the soaked Rajma (large kidney beans) and Horse Gram dal (Kollu/Kulith), and pressure cook them together with 1 cup of water. Pressure cook for about 4 whistles. After 4 whistles, reduce the heat to low and cook for an additional 5 minutes. Once done, turn off the heat and allow the pressure to release naturally. Once the pressure is released, drain the excess water and let the lentils cool down.
Step 3: Preparing the Stuffing
Once the lentils are cooled, coarsely grind them into a mixture using a blender or food processor. The consistency should be rough, not smooth. In a pan, heat a little oil and add the cumin seeds. Let them crackle and release their aroma. Add the finely chopped onions and sauté until they turn translucent. Now, add the ground lentil mixture to the pan along with the spice powders – coriander powder, red chilli powder, amchur (dry mango powder), garam masala powder, black pepper, and salt. Mix everything thoroughly and cook the mixture for about 10 minutes on medium heat, stirring occasionally. The mixture should be thick and well combined.
Step 4: Assembling the Paratha
Once the dough and stuffing are ready, divide the dough into lemon-sized balls. Keep some extra flour aside for dusting. Flatten each dough ball with your palms and roll them into small, 3-inch diameter circles. Place a spoonful of the Rajma and Horse Gram stuffing in the center of each circle. Carefully fold the edges of the dough to seal the stuffing inside, creating a pouch-like structure.
Dust the stuffed dough ball with some flour and gently roll it out into a 5-inch diameter paratha. Be careful not to roll it too thin, as the stuffing may ooze out during cooking.
Step 5: Cooking the Paratha
Preheat a skillet or tawa on medium heat. Once hot, place the rolled paratha onto the skillet. Cook for about 30 seconds on one side, then flip it over. Now, smear some sunflower oil or ghee on the top side of the paratha and flip it again. Continue cooking, flipping the paratha once or twice more, until both sides are golden brown and crispy with slight charred spots.
Step 6: Serving
Once the parathas are cooked to perfection, remove them from the skillet and serve hot. Repeat the process with the remaining dough portions and stuffing.
Step 7: Pairing Suggestions
Serve the Rajma and Horse Gram Stuffed Paratha with a refreshing Tomato Onion Cucumber Raita and a cup of Masala Chai (Indian Spiced Tea) to make it a wholesome and complete breakfast meal.
Tips for Perfect Rajma and Horse Gram Stuffed Paratha:
- Stuffing Consistency: Ensure that the stuffing is thick enough so it doesn’t spill out while rolling. If it’s too watery, you can cook it for a few more minutes to reduce excess moisture.
- Rolling Parathas: Be gentle while rolling the stuffed dough to avoid tearing the dough and allowing the filling to leak out.
- Ghee for Richness: For a richer taste, use ghee instead of sunflower oil for cooking the parathas. Ghee adds a lovely aroma and flavor, which complements the spices well.
Health Benefits of Rajma and Horse Gram Stuffed Paratha:
- High in Protein: Rajma and Horse Gram are excellent sources of plant-based protein, making this paratha a great option for vegetarians and those looking to boost their protein intake.
- Diabetic-Friendly: This recipe uses whole wheat flour and legumes that are slow-digesting, which helps in controlling blood sugar levels. It’s an ideal meal for those following a diabetic-friendly diet.
- Rich in Fiber: Both Rajma and Horse Gram are high in dietary fiber, which aids in digestion and promotes a feeling of fullness, helping with weight management.
Enjoy this delicious, nutritious, and hearty Rajma and Horse Gram Stuffed Paratha as part of your wholesome breakfast or lunch. It’s an excellent way to start the day with a burst of energy, packed with proteins and essential nutrients.
