Rajma Spinach and Cheese Triangles

Ingredients

For the dough

3/4 cup whole wheat flour (gehun ka atta)
salt to taste
1/4 tsp oil for kneading

For the rajma and spinach mixture

1/4 cup rajma (kidney beans), soaked overnight
salt to taste
2 tsp oil
2 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
1/2 cup finely chopped tomatoes
2 tbsp finely chopped capsicum
1/2 tsp chilli powder
1 tsp roasted cumin seeds (jeera) powder
1/3 cup finely chopped spinach (palak)

Other ingredients

whole wheat flour (gehun ka atta) for rolling
4 tbsp grated mozzrella cheese
4 tsp oil for cooking

 

METHOD

For the dough 

1. Combine the wheat flour and salt in a bowl and knead into a soft dough using enough water. Keep aside covered with a wet muslin cloth for 10 minutes.
2. Knead again using oil and divide the dough into 4 equal portions and keep aside under a wet muslin cloth.

For the rajma and spinach mixture

1. Combine the rajma, salt and ¾ cup water and pressure cook for 4 to 5 whistles or till the rajma turn soft and are slightly overcooked.
2. Drain the rajma and grind in a mixer to a coarse paste. Keep aside
3. Heat the oil in a non-stick pan, add the garlic and onions and sauté till the onions turn translucent.
4. Add the tomatoes and sauté for another 3 to 4 minutes.
5. Add the rajma mixture, capsicum, chilli powder, cumin seeds powder and salt and mix well.
6. Add the spinach and cook for another 5 minutes or till the mixture becomes dry.
7. Divide the mixture into 4 equal portions and keep aside.
8. Roll out each portion of the dough into a 150 mm. (6") diameter circle with using a little flour.
9. Spread a portion of the prepared mixture in the centre and sprinkle 1 tbsp of cheese over it and fold to make a triangle as shown in the picture.
10. Heat a non-stick pan and cook each triangle using 1 tsp of oil till both sides are golden brown in colour.
11. Repeat with the remaining dough and mixture to make 3 more triangles.
12. Serve hot.