RAJMA CORIANDER CHAPATHI (KIDNEY BEAN & CILANTRO FLAVOURED TORTILLAS)

 Ingredients

1.Wheat flour - 3 cups

2.Boiled Rajma - 1 cup

3.Chopped Coriander leaves - 1/2 cup

4. Chilli powder - 1 teaspoon

5.Turmeric powder -  1/2 teaspoon

6.Salt to taste

Method:

1.Soak the kidney beans for 12 to 14 hours.

Drain soaked beans and rinse them.Place them in a pressure cooker .Cover with fresh water,about an inch above the beans.Cover and cook  for 6 whistles and also on low flame for another 10 minutes after the six whistles.

2.Drain water from the boiled beans and save the water for kneading dough.Add the boiled beans (without water) to the mixie or blender and process it until a coarse paste forms or Flaky.Do not process completely smooth.You can also smash the beans using a potato masher.

3.Combine Wheat flour,Pulsed or smashed rajma ,chopped coriander leaves,turmeric powder,chilli powder and salt in a bowl.Mix everything well until it combines .Add water and form a dough.Knead the dough until smooth.

4.Rest the dough for 30 minutes.

5.Divide dough into equal portions.On a lightly floured surface,roll each portion into a circle.

6.In a greased cast-iron or any other heavy skillet,cook chapathis over medium heat adding few drops of oil or ghee over the chapathi .

7.Cook until golden brown spots appears on both sides.Keep covered.Serve warm with side dish of your choice.

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