Several years ago, I bought a cookbook by Tarla Dalal which was dedicated to parathas. I still have that book with me and it is stashed along with my other cookbooks on a kitchen shelf. I will admit that I haven't tried too many of the recipes from this book but one of the first ones that I did try and absolutely loved was this rajma cheese paratha. I have been making this paratha for a really long time and it is one of my go-to recipes when I'm in the mood for parathas. This dish is not only delicious but nutritious as well. Incorporating kidney beans and cheese into a whole wheat paratha, fortifies the dish with protein, carbs and fat. If you are worried about the cheese being in there, just go for a low-fat option. The addition of cheese imparts a creamy texture to the paratha so I wouldn't recommend skipping it.
I make this paratha in two ways depending on my frame of mind and how much time I have on hand. Sometimes to make a paratha, I make two small chapatis, place the filling on top of one, smear the edges with a little water, place the second chapati over the top, seal the edges and roll until the desired size is reached. Other times, I make just 1 chapati, place the filling in the centre, gather the edges to enclose the filling, pat down slightly and roll it into the desired size. The former technique is much easier but more time consuming so if you don't have too much experience in paratha making, I would suggest that method. But if you are particularly adept at making parathas, then you can follow the method shown in the recipe.
I already had a draft ready for this recipe but I delayed posting it because I was unhappy with how the photos turned out. It was just one of those days when the weather decided to screw me over! I have too many other recipes on my cooking radar so I didn't foresee a time when I'll be making these parathas again any time soon. That's my excuse for you being stuck with the original crappy photos! I may update the photos in this post at a later stage.