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Rajma Masala Roti

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Rajma Masala Roti Recipe, How To Make Rajma Masala Roti Recipe

Rajma Masala roti is a tasty combination of spices and Rajma which satiates your taste buds.

Rajma (Red Kidney Beans) is among the popular and also a yummy North Indian main courses specially in the Punjabi cuisine. This is actually the must have meal in each and every Punjabi family. Boiled Red Kidney Beans are cooked properly with spiced onion and tomato based gravy provides the real flavor and taste to this particular Punjabi dish. It goes well with roti, chapatti, naan and plain rice or jeera rice.

 

Rajma Cha... Read More..

About Recipe

How to make Rajma Masala Roti

(7 ratings)
8 reviews so far
Prep time
10 mins
Cook time
12 mins
Total time
22 mins
Rajma Masala Roti
Author : Vahchef
Main Ingredient : Rajma
Servings : 4 persons
Published date : November 20, 2018


Ingredients used in Rajma Masala Roti
• Rajma - 1 cup.
• Salt - to taste.
• Cloves - 4 numbers.
• Cardamom - 1 number.
• Cinnamon - 4 numbers.
• Shahi jeera - ½ tea spoon.
• Cumin seeds - 1 tea spoon.
• Coriander seeds - 1 tea spoon.
• Black pepper - 1 tea spoon.
• Red chillies - 3 numbers.
• Garlic cloves - 3 numbers.
• Jowar flour (millets) - 1 cup.
• Water - as required.
• Oil or butter - 2-3 teaspoons.
Method:
  • Soak rajma overnight and boil it in a pressure cooker with salt in it.
  • Dry roast cloves, cardamom, cinnamon and shahi jeera. Also add cumin seeds, coriander seeds, black pepper, red chilies and garlic cloves in it and stir it for a while.
  • Switch off the flame and once they are cool blend it in a blender to make a fine powder.
  • Take boiled rajma in a bowl and mash it with a masher or by using your hand.
  • In this Add the blended masala powder, jowar flour, salt in it.
  • Mix it thoroughly with hand by adding water also in it to make a hard dough.
  • Rest for 2-3 minutes and roll out into rotis.
  • On a hot tava add some oil or butter and transfer this roti on it to cook.
  • Cook both the sides and apply some more oil on it. Once cooked take it in a plate and enjoy it hot.





Cooking with images





Articles


Rajma (Red Kidney Beans) is among the popular and also a yummy North Indian main courses specially in the Punjabi cuisine. This is actually the must have meal in each and every Punjabi family. Boiled Red Kidney Beans are cooked properly with spiced onion and tomato based gravy provides the real flavor and taste to this particular Punjabi dish. It goes well with roti, chapatti, naan and plain rice or jeera rice.

 

Rajma Chawal (rajma masala offered with rice) is actually a plate extremely dear to north Indians. Compliment some salad, papad and pickle together with rajma chawal. It's a complete dish appropriate for lunch and dinners.

 

Rajma curry or masala is simply made using raw kidney beans which are soaked and after that cooked with onions, tomatoes and also a special blend of spices known as "rajma masala powder". which is the combination of distinct spices like dry mango (amchoor), nutmeg, coriander, pomegranate seeds (anardaana), cinnamon, ginger, cumin, cardamom, mace etc. All of these spices are powdered collectively and sold as "rajma masala powder", and this can be simply reachable at any Indian grocery store.

 

Rajma   can't be made promptly as it needs to be soaked for hours or overnight to make this recipe

 

Varieties of Rajma

The two main types of rajma available:  one is definitely the red range from Kashmir and the other comes from Punjab.  The red rajma is used for making Kashmiri rajma curry. Furthermore, this rajma curry can be less spicy in comparison to Punjabi rajma masala and it is really delicious.

 

Some of the finest Rajma are supposedly grown in the north Indian state of Himachal Pradesh and the Jammu region of J&K.  Rajma chawal offered with chutney of Anardana is well known dish of Peerah, a town in Ramban district of Jammu. Proceeding further, the Rajma of Chinta Valley in Doda district, are considered to be one of the most popular. They are smaller sized than most Rajma grown in plains, and also have a bit sweetish flavor.



 

Comments & Reviews

 

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Recent comments

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Mrs.Vahchef Posted on Mon Nov 24 2014

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Chaitanya G Posted on Sun Jan 04 2015

After watching so many videos of yours felt your recipes are much easier than Sanjay's..?

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subha venkatramanan Posted on Thu Jan 29 2015

Dear Mrs. Vah Chef, me and my 8 old are big fans of Vah Chef. In fact, I learned cooking only from him. Now your simple recipes are awesome for lunch box. Thanks a lot. ?

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Valmiki Devi Posted on Thu May 14 2015

I used to think why Mr.Sanjay not touching these kind of recipes for lunch n breakfast......here is the reason...he left it for u...:) lucky u...and i love ur recipes as much as i loved sanjay's ...he was like mother for baby steps of cooking...t

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Ajit Kalra (Dr AS Kalra Astrologer) Posted on Wed Apr 20 2016

Rajma, chana ka tadka (chhonk) taiyaar karney ki shaandar nayi takneek jo main istemaal kar raha hoon aur aap se share kar raha hoon taaki aap janta se share karein: ----- Jab ham rajma, chana ka tadka (chhonk) taiyaar kartey hain (tamaatar ko grinde

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Manima Dhar Posted on Wed Jun 08 2016

awesome?

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Mir ali Posted on Wed Jul 06 2016

Sister Ur recipe is awesome but R U wife of Sanjay Thuma?

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Renu Yadav Posted on Tue Jul 12 2016

vachef your recpi r awesome n different n testy . very nice?

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