Rajma Paratha – Indian Red Kidneybean Flatbread

I had made Rajma over the weekend and as usual made too much for all of us to eat. We had leftovers and I didn’t know what to do with them. I love Rajma, so thought I will eat them with rotis when I chanced upon this recipe by The Steaming Pot. I tweaked it a bit and voila – spicy, tasty rajma parathas which we had with a dash of ginger pickle and a quick raita of baby cucumbers, tomatoes and onions.

Rajma Parathas


  • 1.5 cup pre-made rajma masala, blended and pureed well to make it a smooth paste
  • 3 cups whole wheat flour
  • Some warm water to kneed the dough
  • 1 tsp oil for the dough
  • ghee/oil for the parathas (optional)


In a large dish mix the pureed rajma and the wheat flour and if needed, use the warm water to make it a smooth dough. Use 1 tap oil at the very end and mix into the dough to avoid stickiness.

Roll out into slightly thicker than usual parathas. In a non-stick tava, put the parathas in medium high heat and once the first side is done, flip and put a few drops of ghee in the first side. Repeat for the second side and remove and eat hot!

3 cups of wholewheat flour gave me around 12 parathas.


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