Rajma Cheese Parantha | Sanjeev Kapoor Khazana

 RAJMA CHEESE PARANTHA

Ingredients

Whole-wheat flour dough as required

⅓ cup kidney beans (rajma)` soaked overnight and boiled

50 grams cheese` grated

1 medium onion` chopped

2-3 green chillies` chopped

1 tablespoon chopped fresh coriander

1 teaspoon coriander seeds

1 teaspoon red chilli powder

½ teaspoon dried pomegranate seeds` crushed

8-10 fresh mint` finely chopped

Salt to taste

½ teaspoon dried mango powder

Oil as required

Method

1. Mix chopped some of the fresh coriander` coriander seeds` kidney beans` red chilli powder` dried pomegranate seeds` chopped fresh mint and salt in a deep bowl. Add required amount of reserved cooking liquid and knead into soft and pliable dough. Cover with a damp cloth and rest for fifteen minutes.

2. To make the stuffing` mix together cheese` onion` remaining chopped coriander dried` mango powder` green chillies` salt and red chilli powder and salt in a bowl. Mix well.

3. Divide the dough into eight equal portions and shape them into balls. Make a dent in the centre of each ball and place a portion of the cheese mixture in it. Shape again into a ball and roll out into a thick parantha.

4. Heat a non-stick tawa` brush a little oil on it and place each parantha on it` one by one. Cook on medium heat for half a minute on each side. Lower heat and cook till both the sides are slightly brown. 5. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor