Rajma chaulai rolls are a type of Indian street food. They consist of rolled-up flatbreads (such as chapatis or rotis) filled with a spicy mixture of rajma (red kidney beans) and chaulai (amaranth leaves). The rolls are typically served with chutneys or other dips, and can be eaten as a snack or a light meal.
How to Cook ?
To cook rajma chaulai rolls, you will need the following ingredients:
- Rajma (red kidney beans): Soaked overnight and pressure cooked.
- Chaulai (amaranth leaves): Washed and finely chopped.
- Onions: Finely chopped.
- Tomatoes: Finely chopped.
- Garlic: Finely chopped.
- Ginger: Finely chopped.
- Green chilies: Finely chopped.
- Coriander leaves: Finely chopped.
- Spices: Cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder.
- Flatbreads (such as chapatis or rotis)
Here is a basic recipe for cooking rajma chaulai rolls:
- Heat oil in a pan and add the onions. Cook until they are translucent.
- Add the ginger and garlic and cook for a few minutes.
- Add the tomatoes and cook until they are mushy.
- Add the chopped chaulai leaves and cook for a few minutes.
- Add the cooked rajma, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well.
- Cook the mixture for a few minutes until the spices are well combined.
- Add the chopped coriander leaves and mix well.
- Take a flatbread and put some of the rajma chaulai mixture on one half of the flatbread.
- Roll the flatbread tightly, tucking in the sides as you go.
- Heat a tawa or griddle and cook the rolls on both sides until they are crispy and golden brown.
Serve the rajma chaulai rolls hot with chutneys or dips of your choice.
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