Ingredients
- 1 cup whole wheat flour
- 2 tablespoons soya flour
- 13 cup red kidney beans
- boiled/canned minus the liquid (rajma)
- salt
- 3 -4 green chilies
- finely chopped
- 1 onion
- finely chopped
- 12 teaspoon dry pomegranate seeds
- 8 -10 mint leaves
- 1 teaspoon red chili powder
- oil
- to fry
Instructions
- Mix all the ingredients except oil and knead well into a soft dough.
- Leave dough covered with a moist cloth for 15 minutes.
- Divide into eight to ten equal portions, form them into balls (pedas).
- Roll out each portion into five to six inches sized discs.
- Heat a griddle.
- Put a parantha and cook on one side on medium heat followed by the other side.
- Increase heat, apply one teaspoon of oil to the first cooked side and cook again pressing it with a spoon to give good colour and make it crisp.
- Can be done the same way on the other side, without it too the paranthas are ready to be served.
- Serve hot with fresh skimmed milk yogurt, chutneys, mint chutney or pickles.
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