For The Dough 1/2 cup whole wheat flour (gehun ka atta) 2 tbsp warm milk salt to taste
For The Rajma Stuffing 3/4 cup soaked , boiled and coarsely mashed rajma (kidney beans) 2 tsp oil 1/4 cup finely chopped onions 1 tsp finely chopped garlic (lehsun) 3/4 cup finely chopped tomatoes salt to taste 1/2 tsp chilli powder 1/2 tsp turmeric powder (haldi) 1 tbsp finely chopped coriander (dhania) 2 tsp coriander- cumin seeds (jeera) powder 1/4 cup fresh curds (dahi)
Other Ingredients 6 tbsp grated processed cheese oil for greasing and cooking
Method For the dough
1. Combine all the ingredients and knead into a semi- soft dough using enough water. 2. Allow the dough to rest for 30 minutes.
For the rajma stuffing
1. Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes. 2. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 3. Add the mashed rajma, salt, chilli powder, turmeric powder, coriander, coriander-cumin seeds powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 4. Add the curds, mix well and cook on a slow flame for another 1 to 2 minutes, while stirring continuously. 5. Divide the stuffing into 3 equal portions and keep aside.
How to proceed
1. Divide the dough into 3 equal portions. 2. Roll out each portion into a 200 mm. (8") diameter circle. 3. Cook each chapati lightly on both the sides on a hot tava (griddle) and keep aside. 4. Place a chapati on a flat , dry surface. 5. Place a potion of the mixture in the centre, sprinkle 2 tbsp cheese over it and fold 2 opposite corners of the chapati over the filling, overlapping them slightly. Now fold the remaining 2 sides to seal the stuffing well. 6. Heat a non-stick tava (griddle) and cook the envelope, using oil, till they are golden brown in colour from both the sides. 7. Repeat with the remaining chapati and stir-fry to make 2 more envelopes. 8. Serve immediately.
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