For Rajma masala:
Rajma seeds (Red kidney beans) soaked and boiled
Onions 2 nos
Tomatoes 3 to 4 nos
Turmeric powder 1 tbsp
Red Kashmiri chilli powder 1 tbsp
All spice powder 2 tbsp
Salt to Taste
Edible Cooking oil 3 to 4 tbsp
Cumin seeds 1/2 tbsp
Green chillies 3 to 4 nos
Mustard seeds 1 tbsp
Cilantro 1 bunch
mint leaves 3 to 4 nos
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Step 1: Preparation of Dough
Make a smooth Dough using All purpose flour 250 grams, Fresh milk 5 tbsp, Curd 1cup, Salt to taste, Baking powder 1/2 tbsp, Water as required.
Step 2: Boil Rajma Beans
Rajma seeds (Red kidney beans) soaked and boiled taking 4 to 6 whistles in a Pressure Cooker
Take a heavy bottomed pan (Non-stick kadai) turned to medium heat, add oil, green chillies, cumin seeds and saute well.then add ginger garlic paste and mix well. Then add in tomato puree and mix well and cook for about 2 to 3 minutes with lid closed.
Step 4: Adding Onion Puree
Now add in onion puree and stir well. Add in all the spice powder and salt to taste mentioned above and stir well. Make sure the masala is cooked well and is dry.
Step 5: Dough Fermentation
Let the dough rise
Step 6: Pan Fry the Parantha
once the dough is ready, knead and make small balls and roll them out in size of "chapathis" and stuffs the potato mixture inside and roll them out, and fry them on to a medium hot pan.
Step 7: Serve
serve these delicious aloo parantha with rajma masala with some topped ghee.