Pick rajma, wash and soak overnight. Pressure cook in not more than two cups of salted water until soft. Drain thoroughly, cool and mash rajma well. Reserve cooking liquor.
Remove stems, wash and finely chop green chillies. Clean, wash and chop mint leaves. Grind dry pomegranate seeds.
Mix wheat flour, soyabean flour, mashed rajma, red chilli powder, green chillies, dry pomegranate powder, mint leaves, tomato puree and salt to taste.
Add reserved cooking liquor, if required and knead into a soft and pliable dough. Apply oil and leave dough covered with a moist cloth for fifteen minutes.
Divide into eight to ten equal portions, form them into balls (pedas).
Roll out each portion into five to six inch sized discs.
Heat a tawa. 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. Repeat the same on the other side. The paranthas can be served dry roasted too (without oil).
Serve hot with fresh skimmed milk yogurt. |
