Rajma Cheese Pratha

Ingredients
For the dough
1 cup whole wheat flour salt to taste

For the rajma filling
¼ cup rajma red kidney beans, soaked overnight
1 teaspoon grated ginger
½ cup chopped tomatoes
¼ teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
¼ cup fresh curds
1 tablespoon chopped coriander
1 teaspoon oil
Salt to taste

Other ingredients
3 tablespoons grated cheese
2 teaspoons oil for cooking


Makes 4 parathas
Method
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 eight inch circular chapati.
4. Cook each chapati lightly on both sides on a hot tava and keep aside.

For the rajma filling
1. Drain the rajma, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is over cooked.
2. Drain any excess liquid and keep aside.
3. Heat the oil in a pan, add ginger, tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.
4 Add the cooked rajma and mix well.
5. Add the curds and continue cooking till the mixture is dry.
6. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.

Preparation
1. Place one chapati on a dry surface and spread one portion of the rajma filling in the centre of the chapati.
2. Sprinkle ¾ tablespoon of grated 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 three more parathas.
6. Cook on both sides, using a little oil till the parathas are golden brown.
7. Serve hot.