RAJMA CHEESE PARATHA

For the dough
1 cup whole wheat flour (gehun ka atta)
1 tablespoon oil
salt to taste
For the rajma filling 1/4 cup red kidney beans (rajma), soaked overnight
1/2 cup onions, chopped
2 teaspoons grated ginger
1 large clove garlic, chopped
1 cup tomatoes, chopped
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons coriander (dhania) powder
¼ cup curds
1 tablespoon chopped coriander
1 tablespoon oil
salt to taste
Other ingredients 2 to 3 spring onions (including greens), finely chopped
4 tablespoons grated cheese
oil for cooking
For serving
tomato corn chutney
For the dough
1. Combine all the ingredients and knead into a soft dough using enough water.
2. Divide the dough into 4 equal portions.
3. Roll out each portion into a 200 mm. (8") diameter circle.
4. Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.
For the rajma filling
1. Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked.
2. Drain any excess liquid and keep aside.
3.Heat oil in a pan,add onions,ginger,garlic,saute till onions are light brown colour.
4. Add tomatoes,turmeric powder,chilli pwd, coriander pwd and salt and cook till oil separates. 5. Add the cooked beans and mix well.
6. Add the curds and continue cooking till the mixture is dry.
7. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.
How to proceed
1. Place one chapati on a dry surface and spread one portion of the rajma filling in the centre of the chapati.
2. Sprinkle some spring onions and 1 tablespoon of cheese.
3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
4. Seal the edges with a little water.
5. Repeat to make 3 more parathas.
6. Cook on both sides, using a little oil till the parathas are golden brown.
7. Serve hot with tomato corn chutney.