Masala lachha paratha - 1

Ingredients

Chapatti Flour – you can use any atta for the paratha, however, medium or white will taste the best

Plain flour – all-purpose white plain flour

Salt/sugar – to taste

Oil – any will do.

Masala:

Turmeric powder

Red chilli powder

Ground cumin

Ground coriander

Chaat masala

Fresh coriander leaves

How to serve them

These parathas can be enjoyed at any time of the day.

Start the day with these parathas and a hot cup of karak chai

Because the paratha are made with a masala, I prefer milder curries and loads of cooling raita. A great one is a loo matar with roasted tomato raita .

I love them with creamy paneer curries like paneer pasanda , niramish paneer or badami methi mango paneer

Serve them desi Mum style with instant keri no chundo or gujarati garlic chutney or South Indian style pineapple chutney .

Tips

These parathas can be made with only plain flour or wholewheat flour.

You may use Indian achar (pickle) masala instead of other spices.

Roasted gram flour mixed with spices is a great option too.

Skip the Indian flavours totally and go for other herbs and spices such as oregano, chilli flakes, garlic and onion powder mix.

Storing

How to make Lachha Paratha

Rolling, stuffing and roasting

Other stuffed paratha recipe

More paratha recipe

Masala Lachha Paratha - 2

MASALA LACHHA PARATHA

Ingredients

  • 1 cup chapatti flour
  • 1 cup plain flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • oil
  • 1 tsp. turmeric powder
  • 2 tsp. red chilli powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. chaat masala
  • 2 tsp. finely chopped fresh coriander leaves

Instructions

  • In a bowl combine both flours, salt, sugar and add 1 TBSP oil.
  • Mix everything with your fingers and using lukewarm water knead the dough, it should be like normal ROTI dough.
  • Cover the dough with the clean kitchen napkin and leave it aside for 30 minutes.
  • Meanwhile, mix all the masala with the coriander and leave it aside.
  • Divide the dough into equal portions (about cricket ball size) and shape into the balls.
  • Take one ball and using dry flour make a thin circle with the help of a rolling pin.
  • With the pastry brush thinly spread oil onto the entire circle.
  • Take 1 tsp of mixed masala and sprinkle.
  • Now, cut into the 1" seven or eight stripes using a sharp knife or pizza cutter.
  • Take one strip and fold it into a log, the same log put it to the beginning end of the second stripe and roll it up together with the second strip and make a log.
  • Then this log with the two strips rolled up put it in the beginning end of the third strip and repeat till you finished all the strips.
  • Slightly press the big log and dip it into the dry flour and roll it into the thin circle using a rolling pin.
  • Heat a nonstick frying pan or Tawa, carefully life the rolled paratha and put it on a heated pan.
  • Roast both sides until light brown dots appear, apply oil on both sides until golden brown.
  • Repeat the same procedure until you make all.
  • Serve hot with sabji, raita and salad.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Masala Lachha Paratha - 3

MASALA LACHHA PARATHA

Ingredients

  • 1 cup chapatti flour
  • 1 cup plain flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • oil
  • 1 tsp. turmeric powder
  • 2 tsp. red chilli powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. chaat masala
  • 2 tsp. finely chopped fresh coriander leaves

Instructions

  • In a bowl combine both flours, salt, sugar and add 1 TBSP oil.
  • Mix everything with your fingers and using lukewarm water knead the dough, it should be like normal ROTI dough.
  • Cover the dough with the clean kitchen napkin and leave it aside for 30 minutes.
  • Meanwhile, mix all the masala with the coriander and leave it aside.
  • Divide the dough into equal portions (about cricket ball size) and shape into the balls.
  • Take one ball and using dry flour make a thin circle with the help of a rolling pin.
  • With the pastry brush thinly spread oil onto the entire circle.
  • Take 1 tsp of mixed masala and sprinkle.
  • Now, cut into the 1" seven or eight stripes using a sharp knife or pizza cutter.
  • Take one strip and fold it into a log, the same log put it to the beginning end of the second stripe and roll it up together with the second strip and make a log.
  • Then this log with the two strips rolled up put it in the beginning end of the third strip and repeat till you finished all the strips.
  • Slightly press the big log and dip it into the dry flour and roll it into the thin circle using a rolling pin.
  • Heat a nonstick frying pan or Tawa, carefully life the rolled paratha and put it on a heated pan.
  • Roast both sides until light brown dots appear, apply oil on both sides until golden brown.
  • Repeat the same procedure until you make all.
  • Serve hot with sabji, raita and salad.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

If you assume that this is just another ordinary red kidney bean curry recipe, then you are so wrong! Vegan Afghan Lubya is robustly flavoured with dried mint and black pepper to create a delicious curry that is unique in taste. This one-pot meal is ready in the Instant Pot using dried red kidney beans.

Afghan style red kidney bean curry served in a white bowl and garnished with fresh green coriander and chopped red onion - 4

Afghan Lubya/Lubia

I first came across Afghan Red Kidney Beans through one of my work friends whose Mum often makes Afghani food.

I loved the idea of adding dried mint to red kidney beans after I used it in our Instant Pot Cypriot Stuffed Peppers so I had to give it a try myself! Sadly, I only had dried red kidney beans and I didn’t want to wait overnight to soak them so I made the whole recipe in my Instant Pot.

The recipe uses ingredients similar to Rajma Masala but the list is not as extensive. I have not used turmeric, garam masala or fresh green chillies. Nor whole spices.

Delicious curry served in a bowl - 5

Why you’ll love this curry

Ingredients:

Ingredients for afghan lubiya curry - 6

Onion – minced or pureed onion. You can use red or white

Garlic – minced garlic.

Tomato – crushed tomatoes or passata works well. To extract the best flavour, first, cook the onion and garlic really well then add the tomatoes and allow the tomatoes to cook until the mixture reduces. Then add the ground spices.

Red Chilli Powder

Ground cumin and coriander

Cumin seeds

Dried Mint – the mint sets this dish apart from Indian/Pakistani style Rajma. Use dried mint rather than fresh

Black Pepper – optional. I have made this recipe both with and without black pepper and both ways taste really good.

Can I use tinned red kidney beans?

Can I use a stovetop pressure cooker?

Extra Tips

What to serve with Afghan Kidney Bean Curry?

Storage:

You can easily store this curry. Simply allow to cool and either keep in the fridge for up to 4/5 days or freeze.

Allow to defrost naturally before heating on the stove.

If you are looking for more vegan and gluten-free recipes try my cauliflower mash or vegan coconut pineapple thai fried rice or kenyan masala chips

How to make Afghan Red Kidney Beans

Masala Lachha Paratha - 7

Add enough water to cook the beans.

Masala Lachha Paratha - 8 served in two bowls - 9

Other beans recipes

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Masala Lachha Paratha - 10

INSTANT POT AFGHAN LUBYA-RED KIDNEY BEAN CURRY

Ingredients

  • 1 ½ cup dry red kidney beans
  • 4-5 tbsp. oil
  • 1 big onion
  • 3-4 garlic cloves
  • ¼ cup tomato puree or passata
  • 3-4 tbsp. dried mint
  • 1 tbsp. red chilli powder
  • 2 tbsp. ground cumin and coriander
  • ½ tsp. ground black pepper – optional
  • Salt to taste

Instructions

  • Wash the beans thoroughly under the running water.
  • Make onion and garlic puree or mince it.
  • Arrange the inner pot in the instant pot then select saute mode.
  • Heat oil, add cumin seeds and let it crackle.
  • Add onion and garlic and saute until nice and pink.
  • Then add tomato puree or passata and let it cook until oil is visible on the surface.
  • Add all the spices and cook further for 1 minute.
  • Now add washed red kidney beans, water and salt mix well.
  • Cancel SAUTE mode.
  • Close the lid, position the valve on sealing point and choose HIGH PRESSURE for 55 minutes.
  • After 15 minutes NPR, release the remaining pressure manually.
  • Check the beans, add dried mint and mix well.
  • Serve hot.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Masala Lachha Paratha - 11