Who can say no to a heart shaped Parantha/Indian Flat Bread with Rajma/Kidney Beans???


Surprise your loved ones with a Parantha shaped in a heart  and see if they say no to dinner.  There is nothing but love in my food.


Raj Ma/Kidney Beans

Time to Prepare: 8 hrs (keep in mind the crockpot does the work, your part takes 10minutes)

SERVING SIZE: 6 people.


  • 1 cup Rajma ( soak the rajma overnight in a big pot filled with water)
  • 3 cups Boiling Water
  • 1 tsp salt
  • 1 tsp cumin powder
  • 2 or 3 dry red chilies
  • 1 tsp garam masala
  • 1 onion liquidized
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 big tomato liquidized
  • ½ tsp chili powder
  • 2tblsp of butter (optional)
  • Fresh Coriander for garnish

* A crock pot will be needed to make this dish.

Rajma/Kidney Beans may scare some people due to the flatulence/Gas problems.  The solution is replace the water in which the rajma were soaked with fresh water in the crock pot.This is a tip which I learned to reduce the
gas (bloating) feeling you get after eating beans.Trust me it works for every bean  You can also add a pinch of hing/asafoetida for same reason.


  1. Wash Rajma/Kidney Beans.
  2. Place one cup of Rajma/Kidney Beans in crock pot and add 3 cups boiling water.  Make sure crock pot is set on high temperature.
  3. Add all of the above ingredients in the crock pot and let it cook.
  4. It will take approximately 8 hrs to cook.  When it’s cooked you will notice that the beans are soft and that everything has mixed together and looks like a soup consistency. If you notice during the day or when you get back from work that the Rajma are very thick then add some hot water to give it the soup consistency.
  5. Sprinkle fresh coriander leaves and serve with a parantha or steamed rice.


  • If you are cooking for a big group, just double the quantity.
  • If you notice that the consistency is dry and or does not have as much liquid as you would like, just add a little boiling water and make the consistency to the amount that you like.  Remember the more water you add, it’s most likely your spices will get diluted and you will need to add more spices.
  • My Mantra is always add less of the spice and taste your food and if you feel that it needs more salt or chili then just add more later.  You can fix it if it’s less but if you add more of something it will be hard to fix.

Good Way to Eat RajMa/Kidney Beans

  • You can have it as a soup
  • You can have it with rice and/or roti.
  • If you desire add a small piece (1/2 tsp) of butter in your bowl of Rajma.
  • When I have a party I often add some butter to my dish.


Time to Prepare: 10 minutes

Serving Size: 4 people


  • Whole Wheat Flour (Chapati Flour). Many choices of Chapati Flour can be found at your local ethnic market.
  • Tap water enough to make a dough (approx 1/2 cup of water )
  • 1/4 cup of Chapati Flour kept aside  for rolling and dusting.


  1. In a large mixing bowl, mix Chapati Flour and water a little at a time to form a medium soft dough ball.  Do not overwork the dough.  Cover and let it rest for 15 minutes.
  2. Heat Tawa or skillet on medium heat.
  3. Take a small amount of the dough and roll it into a small ball size (slightly smaller than a golf ball size)
  4. Dip one ball into the  flour to coat and roll it out into a thin disc.  Keep dipping the parantha into the dry flour to prevent it from sticking to the rolling surface.  Spread a little oil on the roti and then fold it in half and then another half and fold it into a square shape.  Roll it again into a thin square (size of a quarter plate).
  5. Rub off excess flour from the parantha and place it onto the hot tawa.   Allow it to cook for 10-15 seconds. Brush a little oil on the parantha when you see the color changing to a light brown, gently pick the parantha up with a flat spatula and flip the parantha over and let it cook for another 5 or 10 seconds till you see the color changing and/or when  you see bubbles appear on the surface. Brush oil on this side and flip it once more.  As you make the parantha gently press the spatula on all areas of the parantha so it cooks well.
  6. Serve as a square shape or cut it up in a design of your choice.

******** If you don’t have time to make Parantha’s then visit your local ethnic store and buy them.   You will find many choices in Parantha’s and Roti’s.*******

Why Should You Eat Rajma???

Check It Out

Here are six health benefits of kidney beans:

Provides Energy-Rajma boosts our energy as it is high in iron content. It contains a high amount of iron which is the main source that is required for increasing body metabolism and energy. It also helps in the circulation of oxygen throughout the body.

Calorie count. The amount of calorie found in rajma is moderate and can be eaten by all the age group. Adding kidney beans to a salad or low-calorie soup during lunch will be a good choice. At the same time, for those who want to maintain a consistent weight can have rajma or kidney beans.

Maintains Blood Sugar -Rajma is a well known fiber rich pulse. These fibers in rajma decrease the metabolism rate of the carbohydrate content in the beans.

Good For Brain-This pulse offers outstanding benefits for brain. It contains a high amount of vitamin K which provides essential nutrition for both brain and nervous system. Kidney beans are also a good source of vitamin B, which is essential for brain cells. It nourishes the brain nerves and cells which prevents age related disease like Alzheimer’s.

Improves bowel movements-The fiber present in kidney beans helps in maintaining healthy bowel movements. If it is eaten in the right quantity, it helps in cleansing the digestive tract. Regular bowel movements are associated with a lower risk of colon cancer.

Cardiovascular Benefits-High magnesium content and fiber in kidney beans is responsible for lowering bad cholesterol levels. High magnesium level found in kidney beans helps the body fight diseases associated with the risk of stroke, heart attack, and peripheral vascular disease. It also helps in having a healthy cardiovascular system.

Read more at: http://www.boldsky.com/health/nutrition/2013/six-health-benefits-of-kidney-beans-032222.html

About Sunita Bagai

I was born in Malawi Africa, grew up there and moved to the United States for my continuing education. I got my BA and Masters from Golden Gate University, in SF. I got married and moved to Virginia. I've been married 14 years and I have two beautiful daughters who make my life complete. I love to cook and now that both my girls are in school full time, and with my husband's enthusiastic support, I'm following my passion and am offering cooking classes to share my cooking ideas with the world.

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