Rajma ka Parantha

Methods

• Take tomato, green chilli, kidney beans, salt, red chilli powder, cumin powder and mint leaves in a bowl and mix. Add ½ tbsp wheat flour and mash them together to a smooth mixture.
• Divide the wheat flour dough into equal portions, stuff each portion with some kidney beans mixture and seal the edges.
• Dust the worktop with some dry flour and roll out each stuffed ball into a parantha.
• Heat a non-stick tawa and place a parantha on it. Cook for a minute and flip. Drizzle a little oil all around and flip again. Drizzle a little oil all around and cook, turning sides, till both sides are evenly done. Cook the remaining paranthas in the same way.
• Cut each parantha into 4 triangles, arrange them on serving plates and serve hot.