Rajma Paratha Recipe | High-Protein Stuffed Paratha with Kidney Beans

Looking for a hearty, protein-packed Indian breakfast that’s both delicious and filling? Rajma Paratha is the answer! This unique and flavorful stuffed paratha recipe is made using boiled rajma (kidney beans), spiced and mashed, and stuffed inside soft whole wheat dough. It’s a brilliant way to reuse leftover rajma and is perfect for kids’ lunchboxes, Indian tiffins, or a wholesome North Indian breakfast.

Whether you’re a fan of healthy paratha recipes, love experimenting with vegetarian Indian meals, or simply want a high-protein breakfast, this Rajma Paratha recipe checks all the boxes.

🛒 Ingredients

For Rajma Filling (Kidney Bean Stuffing):

• Cooked Rajma (Red Kidney Beans) – 1 cup (boiled & mashed)

• Onion – 1 medium (finely chopped)

• Green chili – 1 (optional, finely chopped)

• Ginger – 1 tsp (grated)

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Red chili powder – ½ tsp

• Cumin seeds – ½ tsp

• Salt – to taste

• Coriander leaves – 2 tbsp (chopped)

• Oil – 1 tsp (for sautéing)

For Paratha Dough:

• Whole wheat flour – 2 cups

• Salt – ½ tsp

• Water – as needed (to knead)

• Ghee or oil – for roasting

👩‍🍳 Step-by-Step Instructions

✅ Step 1: Prepare Rajma Filling

1. Soak & Boil Rajma: Soak ½ cup dried rajma overnight or for 8 hours. Pressure cook with water and salt for 6–7 whistles until soft. (Or use canned kidney beans for quick prep.)

2. Mash the Rajma: Drain and mash the rajma using a masher or fork. Keep it slightly coarse for texture.

3. Sauté the Filling:

   • Heat 1 tsp oil in a pan.

   • Add cumin seeds, then sauté onions until translucent.

   • Add grated ginger, green chili, and sauté for 1 minute.

   • Mix in mashed rajma, coriander powder, garam masala, red chili powder, and salt.

   • Cook for 3–4 minutes until dry and aromatic.

   • Add chopped coriander leaves. Let it cool.

🔥 This spicy rajma stuffing is loaded with protein and flavor — perfect for parathas.

✅ Step 2: Make the Dough

1. In a mixing bowl, add whole wheat flour and salt.

2. Gradually add water and knead into a soft, smooth dough.

3. Cover and rest for 15–20 minutes.

✅ Step 3: Stuff & Roll the Rajma Paratha

1. Divide the dough into equal-sized balls.

2. Roll out each dough ball into a 4-inch circle.

3. Place 2 tablespoons of rajma stuffing in the center.

4. Bring edges together to seal the stuffing.

5. Flatten gently and roll again into a 6–7 inch round.

✅ Tip: Use dry flour while rolling to prevent sticking.

✅ Step 4: Cook the Paratha

1. Heat a tawa or skillet on medium flame.

2. Place the rolled paratha on it and cook for 30 seconds.

3. Flip and apply ghee or oil on the cooked side.

4. Flip again and apply ghee on the other side.

5. Press lightly and cook until golden brown spots appear on both sides.

Repeat with remaining dough and filling.

🥳 When to Serve Rajma Paratha

🧠 Pro Tips for Best Rajma Paratha

• Dry stuffing is key — cook until there’s no moisture in the filling.

• You can add grated cheese for a fusion twist.

• Pair with mint chutney, pickle, or curd for maximum taste.

• Use ghee instead of oil for richer flavor and authentic Punjabi taste.

📊 Nutrition Facts (Per 1 Rajma Paratha)

✅ This is a perfect high-protein vegetarian Indian meal — ideal for weight watchers and fitness enthusiasts.

FAQs About Rajma Paratha

Q1: Can I use leftover rajma curry for this?

Yes! Dry it out in a pan to remove excess gravy, mash well, and use as filling.

Q2: Is rajma paratha good for weight loss?

Yes, it’s high in protein and fiber which keeps you full longer. Just limit the ghee or oil.

Q3: Can I freeze rajma parathas?

Yes, half-cook and freeze them in parchment paper. Toast directly from frozen when needed.

✅ Interesting Facts

This Rajma Paratha recipe is not only delicious and wholesome, but also an excellent way to incorporate plant-based protein into your diet. Whether you’re looking for a creative use for leftover rajma or just want to try a new Indian stuffed paratha, this recipe is a must-try.

Perfect for busy mornings, tiffin boxes, or relaxing brunches, it combines nutrition with taste — just the way Indian home food should be.