Ingredients:

1/3cup red kidney beans (rajma)
3-4 green chillies
8-10 mint leaves
1/2 tsp pomegranate seeds
1 cup whole wheat flour(atta)
2tbsp Soyabean flour
red chilli powder
2 tbsp tomato puree
salt to taste
oil.

Method:

1. Pick rajma, wash and soak overnight. Pressure cook in not more than 2 cups salted water until soft. Drain thoroughly, cool and then mash well. Reserve cooking liquor.
2. Wash green chillies, remove stem and then chop finely. Wash and chop mint leaves. Grind dry pomegranate seeds.
3. Mix wheat flour, soyabean flour, mashed rajma, red chilli powder, chopped green chillies, dry pomegranate powder, chopped mint leaves, tomato puree and salt to taste.
4. Add reserved cooking liquor, if required and knead into soft and pliable dough. Apply oil and leave the dough covered with a moist cloth for 15 minutes.
5. Divide into 8-10 equal portions form them into balls. Roll out each portion into 5-6 inches sized discs.
6. Heat a griddle. Put a parantha and cook on one side on medium heat followed by the other side. Increase heat, apply 1 tsp of oil to the first cooked side and cook again pressing it with a spoon to give good colour and make it crisp. Can be done the same way on the other side, without it too the paranthas are ready to be served. Serve hot with fresh skimmed milk yogurt.