HEALTHY SPICY : STUFFED RAJMA PARATHA.:(NOT FRYING WITH OIL)

HEALTHY SPICY : STUFFED RAJMA PARATHA.

STUFFED RAJMA PARATHA :(NOT FRYING WITH OIL)

MAKING DOUGH:

2 CUPS WHEAT FLOUR ( GEHU KA ATTA)

1/4 CUP MILK

1 TBSP. OIL

1/2  Tsp.CUMIN SEEDS

1/2 Tsp. PEPPER POWDER

SALT TO TEST.

FOR STUFFING :

1/2 CUP BOILED RAJMA

1 TB SP. CAPSICUM- CHOPPED

1 TBSP.CABBAGE -CHOPPED

2 TBSP. ONION + TOMATO PUREE.

1/4 TSP.TURMERIC POWDER

1 TSP GRATED GINGER

SALT TO TEST

GREEN CHILLY TO TEST - CHOPPED

DOUGH:

MIX WELL ALL THE INGREDIENTS  REQUIRES FOR THE DOUGH.
ADD ENOUGH MILK TO MAKE A SOFT DOUGH.
KNEAD THE DOUGH VERY WELL.
KEEP ASIDE FOR 10 MINUTES.

STUFFING :

HEAT THE OIL IN A NON STICK PAN AND ADD THE CUMIN SEEDS.
WHEN THEY CRACKLE, ADD THE GREEN CHILIES,GINGER AND ONION + TOMATO PUREE. SAUTE FOR A FEW MINUTES.
THAN ADD TURMERIC POWDER, CAPSICUM, CABBAGE,RAJMA AND SALT.
MIX WELL AND SAUTE TILL THEY COOKED.
AD CORIANDER.

PARATHAS :

DIVIDE THE DOUGH INTO 6 EQUAL PARTS AND ROLL OUT IN TO ROUNDS.
SPREAD A LITTLE STUFFING ON ONE PART OF PARATHA. THEN PUT ANOTHER PORTION TOP AND PRESS WELL SO THAT IT BECOMES ONE PARATHA.
REPEAT FOR THE REAMING  PARATHAS AND STUFFING.
COOK EACH PARATHAS ON NON-STICK tava.
TURN OVER ON THE OTHER SIDE, COOK BOTH SIDE WITHOUT OIL.
IF YOU LIKE, APPLY A LITTLE BUTTER BEFORE SERVING.
SERVE HOT WITH LOW FAT CURDS.