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How to make Rajma Paratha

Serve hot with raita or your favourite sidedish. Pin

Expert Tips

I have used the jamun rajma, you can also use the white variety. Adding cloves with rajma while pressure cooking gives a nice masala flavour to the stuffing. While rolling for the first time dont give more pressure in the center as the filling is going to be placed in the center and rolled again so make sure the center part is little thicker. Gently roll the parathas and dust flour as and when needed. Roll your parathas thick or thin as you like it. But stuffed parathas are good when they are a bit thicker as when rolled thin the filling starts to ooze out.

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