Kidney beans Paratha with Green grapes Raitha/Dip

With the last portion of Kidney beans I saved, I made this Paratha. I still have not managed to find Red Kidney beans/Rajma here yet. But the Light speckled kidney beans taste so good, I mean almost as same as Rajma that I wanted to make a stuffing out of it.

I made a stuffing for paratha and also made Green grapes Raitha/dip to go with it. It was "Lip smacking", I know this because Naveen did smack his lips after tasting Kidney beans Paratha dipped in tangy Green grapes Raitha haha :D

You can make the dip of your choice. Also, if you are making Green grapes dip, you may want to decrease the quantity of green chillies I have added if you prefer a less spicy dip.

Nutritional Information  (Approx)			(per serving)
Energy	154		Calories
Fat	5		%
Carbohydrates	11		%
Dietary Fiber	15		%
Sodium	9		%
Vitamin A	0		%
Vitamin C	0		%
Calcium	0		%
Iron	2		%
Protein	6		Grams
Sugar	4.3		Grams

Ingredients : For Parathas
[Makes 6 medium Parathas]
Wheat flour	3 cups
Salt	1 teaspoon
Water	1&1/2 to 2 cups
Oil	1 Tablespoon
Oil/Ghee for frying

Ingredients : For stuffing
[stuffing for 6 rotis]
Kidney beans(washed and soaked in water for atleast 6 hours)	1 cup
Coriander leaves	1/4 cup
Green chillies	2 to 3
Onion chopped	01-Feb
Garlic	2 cloves

Ingredients : For Grapes dip
[Makes 3 Servings]
Green grapes	1 cup
coriander leaves	1/2 cup
cumin seeds	1 teaspoon
Green chillies	2 or 3
Yogurt	1/2 cup
Salt to taste

* Mix wheat flour and salt. Add warm water and mix it into a dough. Also add some oil and knead the dough for 5-6 minutes. Cover and keep it aside.
* Drain and pressure cook the kidney beans with fresh water just enough to cover most of the beans,for 3 whistles. Once cooked, drain and let it cool. You can save the Bean water/broth to prepare a soup or rasam.

* Grind the kidney beans coarsely and transfer it to a mixing bowl. In the same mixer, add onion, garlic, coriander leaves and green chillies. Grind it coarsely and transfer it to the same mixing bowl and add salt.

* Mix the kidney beans mixture well.
* Take a portion of the dough, roll it half way. Place a portion of the kidney beans mixture on the rolled dough.

* Pull the sides of the dough to cover the stuffing. Pinch the sides to cover the stuffing. Roll it into a ball, dust it and roll again with the stuffing. Do not try to roll it too thinly else it will get sticky and will break.

* Heat a frying pan and put the rolled paratha on the pan and cook for 2-3 minutes. Sprinkle some oil/ghee and flip the paratha. fry again for 2-3 minutes until the paratha is cooked evenly. Serve hot with a yoghurt dip.

* I made a yoghurt dip using some green grapes and it was perfect for these parathas. Here is the recipe:

* Wash and chop the grapes and remove any seeds. In a Mix, grind grapes with coriander leaves, green chillies and cumin seeds to a smooth paste.
* Transfer it a bowl, add yogurt and salt and mix well.
* Serve this yogurt dip with rotis, paratha, fritters or hot bajjis.