Lacha Paratha from Leftover Rajma masala

To make 4 small sized parathas

Ingredients

Leftover rajma masala / curry

1 cup wheat flour

1/4 tsp salt

1/2 tsp carom seeds

oil for roasting

Procedure

• Make a fine puree of rajma by adding little water (if required). Take wheat flour in a mixing bowl. Add salt and carom seeds. Mix well and start kneading the dough by adding little rajma puree at a time. Make a soft dough like a chapati dough. Apply few drops of oil and cover it. Let it rest for about 15-20 minutes.
• Make 4 equal medium sized balls. Take one ball, dip into flour and roll like a big sized thin chapati. Spread some oil on it and sprinkle little flour. Now pleat the chapati onto one side. Coil the pleated chapati to make round ball. Sprinkle some flour on it and roll gently. Thickness of paratha should be medium.
• Roast the paratha nicely from both the sides. Apply oil / ghee while roasting. Serve hot with pickle or any chutney.