Rajma Cheese Parantha | Sanjeev Kapoor Khazana

Watch this video to find out how to make this recipe. Click to subscribe for more recipe. RAJMA CHEESE PARANTHA Ingredients Whole-wheat flour dough as required ⅓ cup kidney beans (rajma), soaked overnight and boiled 50 grams cheese, grated 1 medium onion, chopped 2-3 green chillies, chopped 1 tablespoon chopped fresh coriander 1 teaspoon coriander seeds 1 teaspoon red chilli powder ½ teaspoon dried pomegranate seeds, crushed 8-10 fresh mint, finely chopped Salt to taste ½ teaspoon dried mango powder Oil as required Method 1. Mix chopped some of the fresh coriander, coriander seeds, kidney beans, red chilli powder, dried pomegranate seeds, chopped fresh mint and salt in a deep bowl. Add required amount of reserved cooking liquid and knead into soft and pliable dough. Cover with a damp cloth and rest for fifteen minutes. 2. To make the stuffing, mix together cheese, onion, remaining chopped coriander dried, mango powder, green chillies, salt and red chilli powder and salt in a bowl. Mix well. 3. Divide the dough into eight equal portions and shape them into balls. Make a dent in the centre of each ball and place a portion of the cheese mixture in it. Shape again into a ball and roll out into a thick parantha. 4. Heat a non-stick tawa, brush a little oil on it and place each parantha on it, one by one. Cook on medium heat for half a minute on each side. Lower heat and cook till both the sides are slightly brown. 5. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor