Recipe Yields: 10-12 Paratha’s
I know the name to the dish sounds strange but believe me when you try this recipe for paratha you will me amazed of the outcome it gives. Also, you do not have to think about any side dish to go with this paratha, just serve this with freshly home-made yogurt or the store one is good too. I got this recipe from my mom in law. She uses any kind of leftover dal or beans to make paratha the next day for the breakfast. What she does is knead the dough with the curry and then make paratha’s as usual .
So, yesterday I had prepared Rajma curry for the dinner and I had some leftover of the same. So, decided to make this paratha for the breakfast. I hope you try out this recipe whenever you have some leftover dal or rajma curry and you are not in a mood to have the same curry again.
For the rajma curry recipe:
- 2 cups wheat flour
- 1 cup rajma curry
- 1/2 small red onion
- 2 green chillies
- 1/2 teaspoon ajwain
- 1/2 teaspoon kalonji
- 1/2 cup chopped fresh spinach leaves ( you can use methi leaves or coriander as well)
- salt to taste( be careful while adding salt because the curry has already salt in it)
- Mix all the ingredients mentioned above with the wheat flour.
- Knead the dough by adding rajma curry little at a time. You may have to use some water in the end to incorporate the dough fully.
- Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
- Roll them into circles about 4-5 inches in diameter.
- Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
- The paratha is done when both the side is golden brown or crispy.
- Serve it with curd and pickles of your choice.
- OR just roll the paratha and eat it.