Recipe of the month: Rajma Cheese Paratha

I must have already professed my undying love for aloo parathas in an earlier recipe post. I do also enjoy gobhi parathas and matar paneer parathas but there is another paratha that is a contender for my affection. This is the not-so-common 'Rajma Cheese Paratha'. This paratha has a filling which is a combination of kidney beans, cheese and spring onions which makes for a surprisingly delightful combination. 

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 haven't tried out all the recipes from this book but one of the first ones that I did try and really liked 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 other than the usual aloo, gobhi or paneer and also when I feel like eating something a little less indulgent. 

These rajma cheese parathas are not only delicious but nutritious as well. Incorporating kidney beans, cheese and spring onion greens into a whole wheat paratha, fortifies the dish with protein, carbs, fat, fiber, vitamins and minerals. If you are not thrilled about the cheese being in there, either reduce the quantity or go for a low-fat option. The addition of cheese imparts a creamy texture to the paratha so I wouldn't recommend skipping it. These parathas have plenty of flavour so you don't need any side dish. A knob of butter, your favourite pickle and a bowl of plain yoghurt is all that is needed. That said, if you have enough time on your hands, a well-balanced yoghurt-based mint chutney would complement these parathas really well. 

I’ve said this before - my early paratha-making days were far from perfect. Rolling them out was a task in itself, let alone achieving a round shape! In those days, my go-to method was to roll out two small chapatis, place the filling on one, brush the edges with water, seal it with the second, and then gently roll it out to the desired size. As I grew more confident and experienced, I graduated to the traditional technique by placing the filling in the center of a single dough circle, folding and pleating the edges to seal it in, pinching off any excess dough, and rolling it out evenly. I still can't achieve a perfectly round shape which I've eventually come to accept 😄 The good news is that this particular recipe yields a filling that is quite dry, which makes it far easier to handle — no messy leaks or soggy dough, making it especially beginner-friendly.

I really hope you try this recipe because it is a keeper. You can go through the notes at the end of the recipe for more tips and tricks. 

Rajma Cheese Paratha

Preparation time: ~40 min; Cooking time: 2-4 mins per paratha

Makes: 10-12 paratha
Serves: 4
Recipe category: Main Course/North Indian
Recipe level: Easy

Recipe source: Tarla Dalal's Paratha cookbook

Ingredients:

For the dough:

3 cups whole wheat flour (gehun ka atta)

1 tbsp oil

Salt to taste
Use cooking water from rajma to make the dough

For the rajma filling:

1 cup red kidney beans (rajma), soaked overnight (or you can use canned beans)

1 cup (~roughly 1 large) chopped red onions

2 green chillies, finely chopped

4 cloves of garlic, chopped/crushed

2 cup (~roughly 2 large) chopped tomatoes

1/4 to 1/2 tsp chilli powder, adjust according to spice level

1 tsp roasted cumin (jeera) powder

1/2 tsp sugar

1 tbsp butter

2 tbsp oil

Salt to taste

Other ingredients:

1 large bunch or 1 cup spring onions with greens, finely chopped

1 cup grated processed cheese, preferably low-fat

Oil or ghee as required for cooking the parathas

Method:

For the rajma filling:

1. Remember that the kidney beans (rajma) needs to be soaked overnight unless you are using canned kidney beans (refer notes below on using canned beans)

2. Combine the rajma, tomatoes, garlic, green chillies, half of the onions and a dash of ghee (optional) with 1-2 cups of water and pressure cook till the rajma is overcooked. Keep aside the drained water.

3. Heat the oil in a non-stick pan, add the remaining onions and sauté till the onions are translucent

4. Add the rajma mixture, chilli powder, cumin powder, sugar, butter and salt (add less keeping in mind the cheese)

5. Mash the rajma in the mixture so that there are no large chunks and continue to cook for 5-10 minutes until all the moisture is evaporated. If you still feel there is moisture then you can add in 1-2 tbsp of sattu powder (roasted and ground Bengal gram) to thicken it. 

6. If the mixture is too dry, add the drained water and mix well.

7. Keep aside to cool completely. When ready, the filling should be able to come together as a ball. Make 10-12 balls from the filling.

Alternatively, you could soak and cook the rajma till soft and drain it well (you could reserve the cooking water to make the paratha dough), Fry the rest of the ingredients in the following order: onions, green chilli, garlic, tomatoes, spice powders and seasoning. Mix in the cooked rajma and fry for 5-10 mins. Add the butter and mash the rajma with the back of a spoon or a potato masher. Taste and adjust the seasoning if required. Ensure the mixture is dry enough to come together as a ball. 

For the dough:

1. Combine all the ingredients and knead into a soft dough using the cooking liquid from the rajma while it is still hot

2. Cover the dough with cling wrap or a damp towel and let it sit for 20-30 min

3. Divide the dough into 10-12 equal portions

How to proceed:

1. Keep the dough balls and filling balls ready. Place the spring onion greens in a bowl. Grate the cheese in a separate bowl. Keep some flour to dust ready.

2. Roll out a dough ball into a small chapati on a dry and flour dusted surface and flatten the rajma filling in the centre of the chapati. Sprinkle 1 tbsp of grated cheese and some spring onion greens on top.

3. Bring in all sides of the chapati towards the centre to enclose the filling, pinch off the excess dough and roll out into a paratha of uniform thickness. Dust with flour if the paratha sticks to the rolling board.

4. Place a pan on medium-high heat. When hot, cook the paratha on both sides, using a little oil/ghee till they have brown spots.

5. Serve hot with any pickle or chutney of your choice, butter and plain yogurt (if desired)

Notes:

• If you decide to use canned kidney beans, you can fry the rest of the rajma filling ingredients, add the kidney beans and mix until all the ingredients come together. Mash the kidney beans, cool  the filling and proceed as described
• The chapati dough needs to be firm and non-sticky so it will be easier to roll
• If you have whole kidney beans in the mixture, it can tear the paratha while you are rolling
• Make sure that the filling has cooled down thoroughly before rolling out the parathas
• If you find that the filling is too soggy, you can microwave it for a few minutes. This removes any residual moisture from the filling. Or you can add in 1-2 tbsp of sattu powder (roasted and ground Bengal gram) to the mixture.
• You can use the water that was used to cook the rajma to make chapati dough, stews or soups. Freeze if you have leftover cooking water and use later

Cheers,
Megha