Rajma Cheese Parathas, Stuffed Paratha with a twist!!Recipe link : http://www.tarladalal.com/Rajma-Cheese-Parathas-%28-Calcium-Rich%29-4802rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Rajma Cheese ParathasServe these all-in-one parathas to your little one for lunch or when they come home hungry from school. They are very easy and taste great.Preparation Time: 20 minutesCooking Time: 25 minutesMakes 3 parathasIngredientsFor The Dough1/2 cup whole wheat flour (gehun ka atta)2 tbsp warm milksalt to tasteFor The Rajma Stuffing3/4 cup soaked , boiled and coarsely mashed rajma (kidney beans)2 tsp oil1/4 cup finely chopped onions1 tsp finely chopped garlic (lehsun)3/4 cup finely chopped tomatoessalt to taste1/2 tsp chilli powder1/2 tsp turmeric powder (haldi)1 tbsp finely chopped coriander (dhania)2 tsp coriander- cumin seeds (jeera) powder1/4 cup fresh curds (dahi)Other Ingredients6 tbsp grated processed cheeseoil for greasing and cookingMethodFor the dough1. 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 stuffing1. 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 proceed1. 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.