Sunday, August 7, 2016

Parotas Stuffed With Rajma Masala Dry Curry - Flat Bread Stuffed With Spicy Kidney Beans Curry

PAROTAS STUFFED WITH RAJMA MASALA DRY CURRY
 My grand children sent me a message  saying that they would drop by for a quick bite during lunch time in the middle of their busy shopping schedule. I wanted to serve them something special though I had already cooked sambar, rice and curry for lunch. 'Rotis and Rajma Masala'! The thought that crossed my mind set me into action and I pulled out the pre soaked Rajma from the refrigerator. Since the number of tomatoes were insufficient to make a gravy, I prepared a Dry Rajma Masala Curry and stuffed it into the Parotas. Parotas with spicy stir fried brinjal  may seem like a strange  combination! But it tasted delicious though!


INGREDIENTS FOR THE PAROTA
Whole wheat flour - 2 cups
Salt - 1 pinch
Oil or ghee - 2 tbsps
Ghee for roasting
TO MAKE THE DOUGH
1. Mix flour, oil and salt together.
2. Add water little by little and knead into a soft and pliable dough.
3. Cover and keep aside.
INGREDIENTS TO MAKE RAJMA MASALA DRY CURRY
Pre soaked Rajma - 2 cups
Onion - 1(Chopped finely)
Tomatoes - 1(Chopped finely)
Salt - 1tsp
Sesame oil - 1 tbsp
Cumin seeds - 1/2 tsp
TO MAKE THE CURRY
1. Pressure cook the Rajma without water up to three or four whistles.
2. Heat oil in a kadai and add the cumin seeds.
3. Add the chopped onion and stir till it becomes transparent.
4. Add the chopped tomatoes followed by sambar powder and salt and stir well.
5. Cover and cook till the tomatoes are done.Take care to keep the curry dry.

 

6. Add the cooked Rajma and allow to cool.
7. Grind them together without adding water.


TO MAKE THE STUFFED PAROTA
1. Pinch a lemon size ball of the prepared dough.
2. Flatten it on your palm.
3. Place a ball of Dry Rajma Masala Curry in the center and pull the edges together and seal the curry inside.
4. Place the dough ball stuffed with the Rajma Masala Curry on a board dusted with flour.
5. Roll into a slightly thick palm size Parota using a rolling pin.


6. Place the Parota on a greased tava and dribble ghee all around and cook until it turns golden brown in colour.


7. Flip and cook the other side similarly.


Remove the golden Parota stuffed with Rajma Masala Dry Curry.



 Enjoy with any of your favourite side dish. 

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