Ingredients:
1 cup whole wheat flour
2 tablespoons soya flour
1/3 cup red kidney beans, boiled/canned minus the liquid ( rajma)
salt
3 -4 green chilies, finely chopped
1 onions, finely chopped
1/2 teaspoon dry pomegranate seeds
8 -10 mint leaves
1 teaspoon red chili powder
oil, to fry
Directions:
Mix all the ingredients except oil and knead well into a soft dough.
Leave dough covered with a moist cloth for 15 minutes.
Divide into eight to ten equal portions, form them into balls (pedas).
Roll out each portion into five to six inches sized discs.
Heat a griddle.
Put a parantha and cook on one side on medium heat followed by the other side.
Increase heat, apply one teaspoon of oil to the first cooked side and cook again pressing it with a spoon to give good colour and make it crisp.
Can be done the same way on the other side, without it too the paranthas are ready to be served.
Serve hot with fresh skimmed milk yogurt, chutneys, mint chutney or pickles.
Servings: 10
Time preparation: 20 min.
Time total: 50 min.