राजमा चीज़ परांठा | Rajma Cheese Parantha | Sanjeev Kapoor Khazana

Ingredients

½ cup soaked kidney beans, boiled

1½ cups whole wheat flour + for dusting

1 small onion, finely chopped

1 tbsp crushed coriander seeds

1 tsp dried pomegranate pearls (anardana) powder

2 tbsps chopped fresh coriander leaves

1 tbsp chopped fresh mint leaves

1 tsp Tata Sampann Chilli Powder

Salt to taste

½ tsp dry mango powder (amchur)

Stuffing

80 grams processed cheese

80 grams mozzarella cheese

1 tbsp chopped fresh coriander leaves

1 green chilli, chopped

Yogurt to serve

Method

1. Take whole wheat flour in a large bowl, add cooked rajma, onion, crushed coriander seeds, dried pomegranate seeds powder, chopped coriander, chopped mint, Tata Sampann Chilli Powder and salt. Add ¾ cup of cooked kidney beans liquor and mash the kidney beans using your finger and knead into a soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.

2. For the stuffing, grate processed cheese and mozzarella cheese in a bowl. Add chopped coriander and green chilli, mix well.

3. For making the parantha, dust the worktop with flour. Take a portion of the dough, flatten it and make a cavity in the centre. Stuff with a portion of the cheese stuffing and bring the sides to the centre to seal and roll into a parantha.

4. Heat a non-stick tawa, place the parantha on it and cook for 1-2 minutes on each side, flip and apply oil and cook further for 1-2 minutes. Flip again and apply oil on it and cook further for 1 minute.

5. Transfer the prepared parantha on a serving plate and serve hot with yogurt.